Best Fiery Texas Chili Recipes

FIERY TEXAS CHILI

Fiery Texas Chili image

Make and share this Fiery Texas Chili recipe from Food.com.

Provided by Lucky.Wife

Categories < 4 Hours

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs ground round or 2 lbs chuck steaks
1/2 cup cooking oil
1 1/2 cups water or 1 1/2 cups beer
8 ounces tomato sauce
2 small onions, chopped
1 medium green pepper, finely chopped
5 -6 garlic cloves, minced
1 tablespoon oregano
1 teaspoon cumin
4 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon sugar
cayenne pepper
4 -5 medium jalapeno peppers, chopped

Steps:

In large skillet braise meat in 1/4 cup oil till browned. Transfer to slow cooker or large pot leaving liquid in skillet.
Add water and tomato sauce to meat, cook over low heat.
Saute onion, green pepper and garlic in remaining oil and liquid in skillet.
Add remaining dry ingredients and jalapeno peppers with seeds removed.
Simmer about 30 minutes then transfer to kettle or slow cooker. Cooker on low about 2 hours. Dip off grease that forms on top.

Nutrition Facts : Calories 447, Fat 37.2, SaturatedFat 10.6, Cholesterol 80.5, Sodium 557, Carbohydrate 8.1, Fiber 2.5, Sugar 3.1, Protein 20.9

SLOW-COOKER TEXAS CHILI

Slow-Cooker Texas Chili image

Provided by Food Network Kitchen

Time 7h30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 1/2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons packed light brown sugar
Kosher salt
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 4.5-ounce cans chopped green chiles, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 14-ounce can diced tomatoes with chiles
1 to 2 tablespoons green hot sauce
Sliced scallions, fresh cilantro and/or sour cream, for topping
Tortilla chips, for serving (optional)

Steps:

Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
Use the leftover chili to make Chili-Corn Casserole.

Nutrition Facts : Calories 482, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 117 milligrams, Sodium 1,227 milligrams, Carbohydrate 11 grams, Protein 36 grams