Best Bayou City Chili Recipes

Bayou City Chili image

Provided by Rhonda Morrison @Ocajunally

Categories Beef

Number Of Ingredients 16

3-4 pound(s) angus roast trimmed and small cubed
2 tablespoon(s) vegetable shortening
2 medium yellow onions diced
5 medium jalapenos seeded and diced
2 tablespoon(s) corn starch
2 tablespoon(s) kosher salt
1/2 tablespoon(s) garlic powder
28 ounce(s) crushed tomatoes
1/3 cup(s) chili powder
1 teaspoon(s) cumin
1 1/2 cup(s) bud light golden wheat
1 1/2 teaspoon(s) cayenne pepper
1/2 tablespoon(s) dried oregano
2 - beef boullon cubes
3-4 cup(s) hot water
2 large poblano peppers seeded and diced

Steps:

Coat your Texas beef in corn starch, salt, black pepper and garlic powder and toss well.
Brown your seasoned Texas beef in the shortening on high heat in a big ol' pot.
Lower the heat to medium high and add onions and jalapenos stirring until onions are clear.
Add everything else except the poblanos, tomatoes, and water.
Stir all that up and add water until your meat is covered.
Bring to a boil, lower heat to a simmer, and put a lid on it for 1 ½ hours.
Add poblanos, stir, and put the lid back on and simmer for 30 minutes more to get that chunky, smoky, south-of the-boarder goodness!
Add crushed tomatoes, stir again, and simmer for the last 30 minutes.
Serve with sweet cornbread or over rice, the Cajun way. Top with fresh shredded sharp cheddar cheese, fresh sliced jalapenos, chopped cilantro, sour cream, or salsa. Or you can eat this Bayou City Chili bare!

BAYOU CITY CHILI image

Yield 12 servings

Number Of Ingredients 17

3 (4 pounds each) boneless rib or shoulder roast trimmed and cut into bite-sized pieces
2 tablespoons vegetable shortening
1/3 cup chili powder
2 medium yellow onions diced
1 teaspoon cumin
5 medium jalapeños, stems removed, seeded and diced
1½ teaspoons cayenne
1⁄ 3 cup cornstarch, divided use
1/2 tablespoon dried oregano
2 tablespoons kosher salt
2 beef bouillon cubes
1 tablespoon black pepper
2 cups Bud Light Golden Wheat, divided use
½ tablespoon garlic powder
3-4 cups hot water
28 ounces canned crushed tomatoes
2 large poblano peppers, stems removed, seeded and diced

Steps:

Mix 2 tablespoons of cornstarch with salt, black pepper and garlic powder. Toss the beef in corn starch mixture. Brown the seasoned beef in the shortening on high heat in a large pot. Reduce the heat to medium high and add onions and jalapenos, stirring until onions are clear. Add 1 ½ cups beer, bouillon cubes, chili powder, cumin, cayenne and oregano. Stir all that up and add water until your meat is covered. Bring to a boil, lower heat to a simmer, and put a lid on it for 1½ hours. Stir occasionally. Add poblanos, stir and put the lid back on and simmer for 15 minutes more. Whisk together the remaining ½ cup beer and 4 tablespoons corn starch, and add to the pot. Add crushed tomatoes and stir again. Simmer for 30 minutes