Best Carolyns Texas Chili Recipes

CAROLYN'S TEXAS CHILI

Carolyn's Texas Chili image

Well, I'm a Texan, and this is one of those recipes ya come out the womb ready to make. We like ours spicy. I had to write down my recipe in order to enter a Kosher (yep!) Chili Cookoff. So, here goes! Enjoy...Please note that a TRUE Texas Chili does not have beans, but add them if you must.

Provided by cmacooks

Categories Mexican

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground chuck
2 tablespoons olive oil
1 tablespoon dried oregano
3 tablespoons ground cumin, to taste
6 tablespoons chili powder, preferably gebhardts
1 large onion, chopped
4 cloves garlic, chopped
16 ounces tomato sauce
1 (14 ounce) can diced tomatoes with juice, drained
4 cups beef broth
2 teaspoons salt, to taste
1 teaspoon cayenne pepper, to taste,maybe more
2 pickled jalapeno peppers, chopped,to taste

Steps:

Heat olive oil on medium low in large soup pot.
Add cumin, oregano and chili powder, and stir for about 2 minutes to release the oils of the spices.
Add onion, garlic and meat, and brown meat.
Drain fat, if needed.
Add all other ingredients, except for the masa.
Bring to a boil; lower heat and simmer, covered, for at least an hour, maybe longer.
If needed, add about 1/2 cup of masa which has been mixed with beef broth or water to make a smooth, thick and flowable consistency.
Stir, and cook for 5-10 minutes, taste for seasonings and consistency, and add more masa mixture if needed.

Nutrition Facts : Calories 575.2, Fat 30.4, SaturatedFat 8.7, Cholesterol 148.2, Sodium 3031.5, Carbohydrate 28.9, Fiber 8.7, Sugar 11.4, Protein 50.8

GUY'S TEXAS CHILI

Guy's Texas Chili image

Provided by Guy Fieri

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 dried chile de arbol peppers
2 dried ancho chile peppers
2 dried guajillo chile peppers
2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 Fresno chile pepper, seeded and minced
2 Anaheim chile peppers, seeded and diced
1 1/2 pounds beef chuck roast, cut into ½-inch cubes
1 1/2 pounds ground beef (80% lean)
2 tablespoons all-purpose flour
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 12-ounce bottle Mexican beer
1 1/2 quarts low-sodium beef stock
1 tablespoon kosher salt
1/4 cup chopped cilantro

Steps:

Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.