Best Real Texas Chili Recipes

REAL TEXAS CHILI (CHILI CON CARNE)

Steps:

• Grind the meat through the coarse blade of a meat grinder.
• In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
• Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
• Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
• Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
• Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
• Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
• Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
• Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
• If the mixtures is too thick, thin it with a small amount of boiling water.
• Taste and adjust seasonings.
• Serve with hunks of smokin' hot cornbread and a tall iced tea.

REAL TEXAS CHILI

Steps:

• Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well.
• Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency.
• Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more.
• IMPORTANT: Cool and refrigerate overnight.
• To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.

REAL TEXAS CHILI

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.

TEXAS CHILI - REAL MADE-FROM-SCRATCH

Steps:

• **A lot of the measurements are to taste.**.
• Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & sauté garlic & onions until fragrant & slightly brown.
• Add meat & brown.
• Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce.
• Mix well.
• Reduce heat to low & simmer for 5 -10 minutes.
• Add tomatoes.
• Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice.
• Cover Dutch oven & simmer for 30 minutes.
• Add remaining ingredients.
• Continue simmering until chili becomes thick & hearty (about an hour or more).
• Be sure to taste throughout cooking process & feel free to add to the chili.
• If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt.
• Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.

CHILI (REAL TEXAS CHILI)

Steps:

• The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
• Brown meat and onion together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
• Add remaining ingredients into a mixing bowl then stir in 8 ounces of water mixing well, now blend well in with meat and onion mixture.
• Simmer 30 minutes. You can simmer for hours if you want, just stir every 30 minutes.
• Chow down.
• This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .

REAL TEXAS CHILI

Steps:

• Brown beef in oil until beef is gray, do not drain. Add broths, tomato sauce, and boullion cubes and bring to a boil. Add First Dump and reduce heat to a slow simmer. Cover and simmer for one hour.
• Add Second Dump and adjust liquid with more broth if necessary. You don't want it too thin, you want a nice thick "gravy" to your chili. Cover and cook another 30 minutes.
• Add Third Dump, cook about 5-10 minutes longer and serve.

REAL TEXAS CHILI CON CARNE

Steps:

• Combine all chilies in a medium saucepan and add half of chicken broth. Simmer over medium-high heat until chilies are completely tender, about 15 minutes. Transfer to a blender or hand blender cup and blend until completely smooth. Heat oil in a large heavy-bottomed Dutch oven over high heat until smoking. Season half of meat with salt and pepper and cook without moving until well-browned on bottom side, about 6 minutes. Transfer meat to a large bowl and combine with remaining un-cooked half of meat and set aside. Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine. Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar. Season liquid to taste with salt and pepper and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool overnight and reheat the next day to serve.

REAL TEXAS CHILI

Steps:

• 1. Place the ground beef in a large pot with garlic & onion. Cook over medium heat until browned. Drain off the excess fat and add to slow cooker. Add tomato sauce, chili powder, cumin, oregano, salt, Rotel and cayenne to slow cooker. Stir together well, cover, and cook on high for 2-3 hours or on low for 4-6 hours, stirring occasionally. If the mixture becomes overly dry, add water at a time as needed. If it's too watery, thicken with cornstarch dissolved in a little water.

REAL TEXAS CHILI

Steps:

• Heat oil in heavy pan over medium heat.
• Add beef, stirring frequently till meat changes color but does not brown.
• Lower heat and stir in garlic.
• Combine chili powder, cumin, and flour. Sprinkle meat with this mixture until evenly coated.
• Crumble oregano over meat.
• Add broth and stir till liquid is well blended.
• Add salt and pepper and bring to boil, stirring occasionally. Reduce heat.
• Simmer partially covered for 1 1/2 to 2 hours until meat is falling apart.
• Add drained beans.

CHILI - REAL TEXAS CHILI!!!

Steps:

• 1. Heat oil - brown meat until gray (not brown) - add water and simmer for 1½ hours - stir occasionally. (If you use hamburger, it needs to simmer about 30 minutes)
• 2. Add all other ingredients and simmer 1 hour - stir occasionally.
• 3. To Thicken Skim off as much fat as you can and discard 3 Tlb Flour 6 Tlb Cornmeal Mix together flour and cornmeal with enough cold water to make slurry (about ¾ Cup water more or less) Pour into chili mix and stir until thickened - simmer 15 minutes, stirring every 5 minutes so thickening won't stick to bottom of pan.

REAL TEXAS CHILI RECIPE - (4.7/5)

Steps:

• Brown beef in vegetable oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well. Partially cover and allow to simmer 45 minutes. Stir occasionally. Add additional broth, if needed, to reach desired consistency. Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more. Cool and refrigerate overnight. To serve, heat chili. Ladle into bowls, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.