Whooyah Texas Chili Recipes

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TEXAS CHILI RECIPE



Texas Chili Recipe image

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!

Provided by Sabrina Snyder

Categories     Dinner

Time 1h25m

Number Of Ingredients 12

2 tablespoons vegetable oil
2 yellow onions (, diced)
3 garlic cloves (, finely minced)
2 pounds ground beef (, (85/15))
1 teaspoon kosher salt
1/4 cup ancho chile powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon brown sugar
29 ounces diced tomatoes
6 ounces tomato paste
4 cups beef broth

Steps:

  • 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.
  • Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.
  • Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
  • Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
  • Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
  • Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.

Nutrition Facts : Calories 294 kcal, Carbohydrate 12 g, Protein 27 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 74 mg, Sodium 995 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

DADDY'S 'IF THEY'DA HAD THIS AT THE ALAMO WE WOULD'HA WON!' TEXAS CHILI



Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili image

My Daddy, 'born and bred' in Texas, came up with this recipe and the name for it. It took some convincing, but I got him to allow me to share the recipe. We love it and hope you do to. Enjoy!!

Provided by KIKI810

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

Time 2h30m

Yield 20

Number Of Ingredients 16

3 tablespoons bacon drippings
2 large onions, chopped
8 pounds beef stew meat, or coarse ground chili beef
5 cloves garlic, finely chopped
4 tablespoons ground red chile pepper
4 tablespoons mild chili powder
1 tablespoon ground cumin
¼ cup sweet Hungarian paprika
1 teaspoon dried Mexican oregano
3 (10 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 cups water
2 tablespoons salt
¼ cup dried parsley
1 fresh jalapeno peppers
1 cup masa harina flour

Steps:

  • Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
  • Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano.
  • Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don't tell my Daddy!!!).
  • During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired.
  • Mix in the masa harina, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 11.9 g, Cholesterol 121.6 mg, Fat 35.8 g, Fiber 3.2 g, Protein 35.3 g, SaturatedFat 14.3 g, Sodium 1105.8 mg, Sugar 3.7 g

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

SUNNY'S EASY BEEFY TEXAS CHILI



Sunny's Easy Beefy Texas Chili image

Provided by Sunny Anderson

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon ground cumin
1 tablespoon ancho chile powder
2 teaspoons dry Mexican oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound chuck beef or stewing beef, cut into 1-inch cubes
1 cup finely chopped onion
1 cup chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce, such as Frank's
3 cloves garlic, grated on a rasp grater or finely minced
1 pound ground chuck (80/20)
1 1/2 cups beef stock
1 1/2 cups red wine (any cheap Chianti will do) or lager beer
2 tablespoons fine cornmeal
Sliced scallions, shredded yellow Cheddar and tortilla chips, for serving

Steps:

  • In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
  • In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
  • Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
  • Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.

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.

TEXAS CHILI



Texas Chili image

We make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers! -Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Time 2h30m

Yield 6 servings.

Number Of Ingredients 14

2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups beef stock, divided
3 dried Anaheim chiles
2 dried pasilla chiles
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
Optional: flour tortillas, sour cream and lime wedges

Steps:

  • In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.

Nutrition Facts : Calories 373 calories, Fat 18g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 723mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.

TEXAS CHILI



Texas Chili image

Chili tastes are highly personal, often inflexible and loaded with preconceptions - the political party of culinary offerings. "I don't disagree with anyone's chili," Robb Walsh, a Texas food historian, the author of "The Tex-Mex Cookbook" and a restaurateur, told The Times. "If you are making a one-pot meal and you want to put beans in it, that's fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.

Provided by Jennifer Steinhauer

Categories     dinner, main course

Time 2h30m

Yield 4 to 6 servings (about 8 cups)

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground bison or ground dark turkey
1 large onion, finely chopped
1 12-ounce bottle of beer
1 14 1/2-ounce can diced tomatoes
1/2 cup strong brewed coffee
1 tablespoon tomato paste
1/4 cup brown sugar
1 tablespoon chile sauce
1 tablespoon cocoa powder
Half a serrano or other hot pepper, seeded and finely chopped, or to taste
1 1/2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 15-ounce cans kidney beans
1 15-ounce can cannellini or other white beans

Steps:

  • Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
  • Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
  • Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
  • Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 994 milligrams, Sugar 12 grams, TransFat 0 grams

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From howtofeedaloon.com


10 BEST TEXAS ALL MEAT CHILI RECIPES | YUMMLY
2022-05-22 pepper, olive oil, cumin, chopped onion, chili powder, chili beans and 7 more Three Meat Chili Aunt Bee's Recipes tomato paste, paprika, ground cumin, black pepper, cayenne pepper and 20 more
From yummly.com


TEXAS CHILI RECIPE-BEEFY, THICK, SPICY AND SMOKEY!
2020-09-02 Make Chili: In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate. Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed.
From gonnawantseconds.com


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


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


TEXAS CHILI RECIPE - DINNER AT THE ZOO
2021-11-29 Brown the cubes of beef in a pan, then add onions, chili peppers and garlic. Place the spice mix in the pot and cook to deepen the flavors of the spices. Add beef broth, tomato sauce and a bay leaf, then let the mixture come to a simmer. Cook for 3 hours or until beef is tender and the chili is thick. Serve immediately with toppings of your ...
From dinneratthezoo.com


TRUE TEXAS CHILI (CHILI CON CARNE) - HOUSE OF YUMM
2020-10-16 Thicken: In a small bowl add 2 tbsp of masa, pour in 1/4 cup of the broth from the chili. Whisk this together, then pour this into the pot of chili. The masa will help thicken the chili and bind it all together. Bring to a simmer, lower heat, cover and let simmer a final 30 minutes.
From houseofyumm.com


REAL TEXAS CHILI - FOOD FIDELITY
2022-01-16 Instructions. Heat a large, dry skillet over high heat and toast dried chilis in batches, until browned in spots but not burned, 30 to 45 seconds per side. Mix all the dried spices in a bowl and set aside. Cut dried chilis in half lengthwise; remove stems and seeds. Place the dried chiles in a large heatproof bowl.
From foodfidelity.com


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


TEXAS STYLE CHILI - DEEP SOUTH DISH
2014-02-14 Instructions. Cut roast into 1/2-inch sized cubes and use paper towels to pat the meat very dry. In a large pot or Dutch oven, heat the bacon fat or oil over medium high heat and add the beef, in batches, to brown; remove and set aside. Add the onion and peppers, saute for 4 minutes; add garlic and cook another minute.
From deepsouthdish.com


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


WHOOYAH TEXAS CHILI - PLAIN.RECIPES
Directions. Brown meat in oil, drain and put in crock pot. Add remainining ingredients to crockpot, stir. Cover, cook on low for 4 hours.
From plain.recipes


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