Best Austins Chili Recipes

AUSTIN'S CHILI

Austin's Chili image

This chili comes from a lot of practice over the years. I couldn't find one I really liked so I came up with one I did. It takes a bit of dicing but it is worth it. Hope you enjoy it.

Provided by bookstorebill

Categories Deer

Time 1h25m

Yield 16 cups, 8-10 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs ground beef
1 lb ground mild sausage
1 lb ground venison or 1 lb ground chicken
1 medium sweet onion, small diced
1 tablespoon minced garlic
1 green pepper, small diced
2 jalapenos, small diced
1 ancho chili, small diced
1 medium carrot, minced
1 granny smith apple, small dice
1/2 lb bacon, diced
3 tablespoons Worcestershire sauce
1/2 cup balsamic vinegar
2 teaspoons Hungarian paprika
1/2 cup Splenda brown sugar blend (regular works too)
2 (15 ounce) cans of bushes chili beans
1 (7 ounce) can tomato paste
1 (32 ounce) can crushed tomatoes
1 (16 ounce) can tomato sauce

Steps:

Over medium heat brown the bacon & the onion together. When the onions are carmelized add the balsamic vinegar & worchestershire sauce. Mix well, as you are mixing add in the brown sugar, dry mustard, & paprika. Then the jalapenos, carrot, ancho pepper, the granny smith apple, & the green pepper. Stir often don't let it burn.When everything is cooked pull from heat & set aside.
In large pot (8 quarts or larger) brown the grnd beef, sausage & venison. Use a spatula if you need to, but break the meat into small chunks. When completely browned, drain the grease in a colander & return the meat to the pot. Then blend in the mixture you created earlier. When blended add in the chili beans, tomato puree, sauce & paste. Blend well and return to medium heat for about 35 minutes to an hour. Don't let it burn on the bottom of the pot so stir often.
When cooked to your satisfaction this can be used over pasta, as taco filling, or placed in large flour tortillas with shredded cheese to make burritos or by it's self. If it isn't spicy enough use your favorite hot sauce to crank up the heat. I found one that I like called Tapatio Salsa Picante.

Nutrition Facts : Calories 790.8, Fat 35.2, SaturatedFat 13.1, Cholesterol 141.8, Sodium 1328.7, Carbohydrate 69.4, Fiber 11.7, Sugar 18.2, Protein 51

AUSTIN-STYLE CHICKEN CHILI

Austin-Style Chicken Chili image

Provided by Michael Symon : Food Network

Categories main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup cumin seeds
1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil
3 pounds ground chicken
Kosher salt
1 large onion, chopped
3 cloves garlic, sliced
2 red bell peppers, diced
2 to 4 tablespoons cayenne pepper
1 tablespoon smoked paprika
1 tablespoon tomato paste
2 12-ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald)
1 7-ounce can chipotle chiles in adobo sauce, pureed
1 habanero chile pepper

Steps:

Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to a bowl to cool, then grind in a spice grinder.
Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon. Repeat with the remaining olive oil and chicken; transfer to the plate.
Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes. Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds. Stir in the tomato paste and cook 30 more seconds.
Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed chipotle chiles and 2 cups water. Cut a slit in one side of the habanero and add it to the pot. Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours. (Add more water if the chili is too thick.) Remove the habanero before serving.