True Texas Chili Recipes

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TRUE TEXAS CHILI



True Texas Chili image

Provided by Stanley Lobel

Categories     Beef     Pepper     Vegetable     Sauté     Super Bowl     Dinner     Meat     Ground Beef     Fall     Winter     Tailgating     Family Reunion     Poker/Game Night     Chile Pepper     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

Steps:

  • 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
  • 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
  • 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
  • 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
  • 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
  • 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

TEXAS CHILI



Texas Chili image

Provided by Guy Fieri

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 76

2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper

Steps:

  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.

REAL TEXAS CHILI



Real Texas Chili image

This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.

Provided by AICIRTAP

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
  • In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
  • Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g

REAL TEXAS CHILI



Real Texas Chili image

There are a million variations on chili, but only one true Texas-style chili. Once you eat this you'll find it difficult to eat the others. You can add pinto beans at the end, if you must, but you know we don't. This is very close to what we cook in the cookoffs--you don't think I'd post the actual recipe do you? :-) Note: Sazon Goya is a seasoning made from coriander and annato and adds flavor and color. You can find it in the Mexican section of most grocery stores, but you can omit it if you can't find it. Sazon is the seasoning, Goya the brand; Accent brand also makes a Sazon seasoning.

Provided by Feisty

Categories     Meat

Time 1h50m

Yield 4 quarts, 8 serving(s)

Number Of Ingredients 19

2 1/2 lbs top round beef, trimmed and cut into 1/2-inch cubes
1 tablespoon olive oil
2 cups beef broth
1 cup chicken broth
1 cup tomato sauce
1 beef bouillon cube
1 chicken bouillon cube
1 tablespoon onion flakes
1/2 teaspoon cayenne
4 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon cumin
2 1/2 tablespoons chili powder
1/4 teaspoon cayenne
1 (1/4 ounce) packet sazon goya
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon brown sugar
1/4 teaspoon garlic powder

Steps:

  • Brown beef in oil until beef is gray, do not drain. Add broths, tomato sauce, and boullion cubes and bring to a boil. Add First Dump and reduce heat to a slow simmer. Cover and simmer for one hour.
  • Add Second Dump and adjust liquid with more broth if necessary. You don't want it too thin, you want a nice thick "gravy" to your chili. Cover and cook another 30 minutes.
  • Add Third Dump, cook about 5-10 minutes longer and serve.

Nutrition Facts : Calories 319.7, Fat 17.1, SaturatedFat 5.8, Cholesterol 86.8, Sodium 717.4, Carbohydrate 8.8, Fiber 3.4, Sugar 2.9, Protein 33.5

TRULY TEXAN CHILI



Truly Texan Chili image

I am a native Texan, and this is the best chili recipe I've ever tasted-it's meaty and spicy. I'd make this whenever I was "homesick" during the years we spent away from Texas due to my husband's military career. -Betty Brown, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 8 servings.

Number Of Ingredients 11

3 pounds ground beef
2 to 3 garlic cloves, minced
1/4 cup all-purpose flour
2 to 3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) pinto beans, rinsed and drained, optional
1 teaspoon salt
1/4 teaspoon pepper
Optional garnishes: shredded cheddar cheese, tortilla chips, sour cream and/or lime wedges

Steps:

  • In a Dutch oven, cook beef and garlic over medium heat until no longer pink; drain. Combine the flour, chili powder, oregano and cumin; sprinkle over meat, stirring until evenly coated. Add the broth, beans if desired, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours to allow flavors to blend, stirring occasionally. Sprinkle with cheese, tortilla chips, sour cream and/or lime wedges if desired.

Nutrition Facts : Calories 343 calories, Fat 21g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 872mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein.

TRUE TEXAS CHILI CON CARNE



True Texas Chili Con Carne image

Make and share this True Texas Chili Con Carne recipe from Food.com.

Provided by tranch

Categories     Tex Mex

Time 1h

Yield 8 cups, 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 lbs beef, Ground
2 medium onions, chopped
2 garlic cloves, finely chop
28 ounces tomatoes, whole
12 ounces beer
5 tablespoons chili powder
2 jalapeno chiles, seed & chop
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon sugar
cayenne pepper (optional)
cheddar cheese, shredded
red onion, chopped
avocado, sliced

Steps:

  • Heat oil in 6-quart saucepan.
  • Add ground beef, onions and garlic and saute until meat is browned.
  • Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes.
  • Taste and season with salt, pepper and cayenne pepper, if desired.
  • Ladle into bowls.
  • Garnish with cheese, onion and avocado, if desired.

Nutrition Facts : Calories 1731.8, Fat 170.1, SaturatedFat 68.1, Cholesterol 224.7, Sodium 242.6, Carbohydrate 24.3, Fiber 7.6, Sugar 9.8, Protein 23.4

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TRUE TEXAS CHILI - AMERICAN RECIPES - FOODDIEZ.COM
The recipe True Texas Chili could satisfy your American craving in around 45 minutes. This recipe serves 4. This main course has 745 calories, 57g of protein, and 53g of fat per serving. Not Head to the store and pick up onion, rendered beef suet, lime wedges, and a few other things to make it today. To use up the lime wedges you could follow ...
From fooddiez.com
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TEXAS-STYLE CHILI (CHILI CON CARNE) - THE CHUNKY CHEF
2021-01-26 Cook, scraping the bottom of the pot with a wooden spoon to loosen any browned bits from the beef, for 5 minutes. Add garlic and cook 1 minute. Add in tomato paste and seasoning mix (from step 1) and cook another 1 minute, stirring often. Stir in brown sugar, tomato sauce, chipotle pepper, beef broth and water.
From thechunkychef.com
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TEXAS CHILI RECIPE - THE ANTHONY KITCHEN
2019-07-31 Reduce heat to medium-low and gently simmer with the lid slightly ajar for 1 hour and 30 minutes, stirring occasionally. In a small bowl, whisk together corn starch and 1 tablespoon cold water. Add mixture to the Dutch oven and stir. Raise heat to medium and allow to rapidly simmer, stirring often, for 3 minutes.
From theanthonykitchen.com
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BEST TEXAS CHILI RECIPE - LITTLE SUNNY KITCHEN
2022-02-20 In a large pot over medium-high heat, heat 1 tablespoon of oil. Add the beef and brown on all sides, about 5 minutes. Transfer the beef from the pot onto a paper towel lined plate. Pour in the second tablespoon of oil, and add the chopped onion and jalapeño, and cook until tender, about 3 minutes.
From littlesunnykitchen.com
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TRUE TEXAS CHILI - AMERICAN RECIPES - FOODDIEZ.COM
The recipe True Texas Chili is ready in approximately 45 minutes and is definitely an awesome gluten free option for lovers of American food. This recipe makes 4 servings with 745 calories, 57g of protein, and 53g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main ...
From fooddiez.com
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THE 10 BEST TEXAS CHILI RECIPES DON'T HAVE A SINGLE BEAN IN THE POT
2021-09-07 2. Bear Creek Smokehouse Real Texas Chili Seasoning Mix. Amazon. Located in Marshall, Texas, Bear Creek Smokehouse has been a go-to provider for fresh meats, seasonings, and sweets for over 70 years. For those who love spicy chili, this award-winning Real Texas Chili Seasoning Mix is for you.
From wideopeneats.com
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TRUE TEXAS CHILI | RECIPE | TEXAS CHILI, RECIPES, TEXAS CHILI RECIPE
Jun 28, 2018 - This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings. Jun 28, 2018 - This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca
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BEST COPYCAT TEXAS ROADHOUSE CHILI RECIPE - INTENTIONAL HOSPITALITY
2021-06-08 Stir in the crushed tomatoes, kidney beans, vinegar, chili flakes, and diced jalapenos. 5. Bring to a soft boil over medium heat. Stir in the mesa harina. 6. Cook over medium-low heat for 10 more minutes so the chili will thicken. Hint: If the mesa seems lumpy, stir with a whisk for a minute or two.
From intentionalhospitality.com
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TRUE TEXAS CHILI (CHILI CON CARNE) - PINTEREST
Dec 14, 2020 - True Texas Chili. This authentic chili recipe results in tender, flavorful chunks of meat coated in chili sauce that has just the right amount of smoky heat. Learn all you need to know to create an Award Winning True Texas Chili and how to customize it to make it your own.
From pinterest.com
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BEST TEXAS CHILI RECIPE - CRAVING TASTY
2018-03-13 Step 2 - cooking the chili. Add the onions, green peppers, and jalapenos into the Dutch oven and stir well, scraping bits from the bottom. Season the vegetables with a few turns of salt and pepper and cook until soft. Throw in the garlic and cook for 1 more minute. Add the meat and juices back to the pot.
From cravingtasty.com
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TRUE TEXAS CHILI | RECIPE CART
6 Ancho peppers, dried ((Use 2 per lb of meat for a mild chili, can use up to 4 chilis per lb of meat if you want a kick)) 3 lbs chuck roast (Select or choice, NOT PRIME) 4 cloves garlic (minced) ½ tsp dried oregano ½ tsp ground cumin 3 tsp salt 1-2 cups beef broth (if needed) 2 …
From getrecipecart.com
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TRUE TEXAS CHILI - TASTE OF THE SOUTH
2020-09-09 HEAT oil in a medium Dutch oven over medium-high heat. Working in batches, add roast and cook, stirring once, for 2 to 3 minutes. Remove roast using a slotted spoon and set aside. ADD onion and bell pepper to pot; cook, stirring occasionally, until tender, 5 to 7 minutes. Return roast to pot. Add 2 cups water, tomato sauce and chili pepper ...
From tasteofthesouthmagazine.com
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Top Asked Questions

How do you make Texas style chili?
Texas-Style Chili recipe is thick and meaty, smoky and spicy. Combine seasoning mix in a mixing bowl and set aside. Season meat with salt and pepper. Heat 1 Tbsp vegetable oil in a large dutch oven or heavy bottomed pot and heat over MED HIGH heat. Once hot, add 1/3 of the beef and sear for 2 minutes, without stirring.
What is true Texas chili?
True Texas Chili. This authentic chili recipe results in tender, flavorful chunks of meat coated in chili sauce that has just the right amount of smoky heat. Learn all you need to know to create an Award Winning True Texas Chili and how to customize it to make it your own. What makes Texas Chili different?
What is the best chili recipe to cook with beef?
Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened. (Do not brown them). Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant. Add the beef back into the pot along with remaining ingredients. Bring the chili to a boil and then turn the heat down to low.
How do you cook Bowl O red chili?
Texas Chili is a classic spicy bean-free chili known as "Bowl o' Red" that's smoky, beefy and full of flavor. Perfect for game day, cookouts and crockpots! Saved! Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes. Add the garlic, and cook for 1 minute stirring well.

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