TEXAS CHILI RECIPE
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
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
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
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
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
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
Provided by Sunny Anderson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
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
Provided by Guy Fieri
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 76
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
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
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
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
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
More about "whooyah texas chili recipes"
REAL TEXAS CHILI - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
TEXAS CHILI {PERFECT FOR A CROWD} - SPEND WITH PENNIES
From spendwithpennies.com
CHILI CON CARNE: COOK IT TEXAN `CHILI QUEEN’ STYLE ... - CHEF …
From chefjohnhowie.com
CLASSIC TEXAS CHILI - A METHOD, NOT A MADNESS – WILD EARTH TEXAS
From wildearthtexas.com
TEXAS ROADHOUSE CHILI COPYCAT (BEST CHILI RECIPE)
From izzycooking.com
COPYCAT TEXAS ROADHOUSE CHILI - COMFORT FOOD | ALL SHE COOKS
From allshecooks.com
TEXAS SIZED CHILI BAR – MODERN HONEY
From modernhoney.com
TEXAS ROADHOUSE CHILI RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
AUTHENTIC TEXAS CHILI FROM A TEXAN - BURRATA AND BUBBLES
From burrataandbubbles.com
THE BEST TEXAS CHILI – AUTHENTIC RECIPE FROM A BORN AND …
From oursweetadventures.com
ORIGINAL TEXAS CHILI CON CARNE RECIPE - SERIOUS EATS
From seriouseats.com
TEXAS ROADHOUSE CHILLI RECIPE - A COPYCAT VERSION - GRAPHIC RECIPES
From graphicrecipes.com
BARNEY'S BEANERY TEXAS-STYLE CHILI COPYCAT RECIPE - THE FOOD HACKER
From topsecretrecipes.com
BEST TEXAS CHILI RECIPE - HOW TO MAKE TEXAS CHILI
From thepioneerwoman.com
TEXAS STYLE CHILI - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
RECIPE FOR REAL TEXAS CHILI: THE GENUINE ARTICLE
From thespruceeats.com
BEST COPYCAT TEXAS ROADHOUSE CHILI RECIPE - INTENTIONAL HOSPITALITY
From intentionalhospitality.com
AWARD-WINNING TEXAS CHILI RECIPE SHARED WITH MILLIONS ON YOUTUBE
From texashillcountry.com
EASY TEXAS CHILI - THE SEASONED MOM
From theseasonedmom.com
ORIGINAL TEXAS-STYLE CHILI AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
THE BEST TEXAS ROADHOUSE CHILI (COPYCAT RECIPE) - DWELL BY …
From dwellbymichelle.com
TEXAS CHILI RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
THE ONLY TEXAS CHILI RECIPE YOU’LL EVER NEED – JUGHANDLE’S FAT FAR
From jughandlesfatfarm.com
RANCHER'S TEXAS CHILI (CHILI CON CARNE) RECIPE - LITTLE SPICE JAR
From littlespicejar.com
WEST TEXAS CHILI RECIPE | SOUTHERN LIVING
From southernliving.com
BEST TEXAS CHILI RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
TEXAS CHILI WITH BIG TENDER BEEF SLICES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
TEXAS CHILI (BEST RECIPE WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
10 BEST TEXAS ALL MEAT CHILI RECIPES | YUMMLY
From yummly.com
TEXAS CHILI RECIPE-BEEFY, THICK, SPICY AND SMOKEY!
From gonnawantseconds.com
BEST TEXAS CHILI RECIPE - CRAVING TASTY
From cravingtasty.com
THE 10 BEST TEXAS CHILI RECIPES DON'T HAVE A SINGLE BEAN IN THE POT
From wideopeneats.com
TEXAS CHILI RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
TRUE TEXAS CHILI (CHILI CON CARNE) - HOUSE OF YUMM
From houseofyumm.com
REAL TEXAS CHILI - FOOD FIDELITY
From foodfidelity.com
TEXAS-STYLE CHILI (CHILI CON CARNE) - THE CHUNKY CHEF
From thechunkychef.com
TEXAS STYLE CHILI - DEEP SOUTH DISH
From deepsouthdish.com
TEXAS CHILI RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
WHOOYAH TEXAS CHILI - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #american #easy #beginner-cook #holiday-event #chili #crock-pot-slow-cooker #dietary #spicy #one-dish-meal #comfort-food #meat #steaks #superbowl #taste-mood #equipment #presentation #served-hot #3-steps-or-less
You'll also love