Best Spicy Texas Style Chili With Chocolate Stout Recipes

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TEXAS-STYLE CHOCOLATE STOUT CHILI



Texas-Style Chocolate Stout Chili image

Provided by Eddie Jackson

Categories     main-dish

Time 5h50m

Yield 6 to 8 servings

Number Of Ingredients 19

4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chiles
2 chipotle chiles in adobo plus 2 tablespoons sauce
8 ounces thick sliced bacon, chopped
4 tablespoons vegetable oil
One 4- to 5-pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 medium onions, chopped
6 cloves garlic, finely chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cumin
2 teaspoons dried oregano, preferably Mexican
2 teaspoons paprika
One 16-ounce can chocolate stout
3 cups low-sodium beef stock
Finely chopped onion, thinly sliced scallions, sour cream and chopped fresh cilantro, for serving
Finely chopped onion, thinly sliced scallions, sour cream and chopped fresh cilantro, for serving

Steps:

  • Remove the stems and seeds from the ancho, guajillo and pasilla chiles.
  • Heat a large skillet (preferably cast iron) over medium-high heat and toast the chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove the chiles to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover and let stand until soft, about 30 minutes.
  • Puree the chiles with the chipotles, adobo sauce and 1/2 cup soaking water in a blender until smooth. (Reserve the remainder of the soaking water.)
  • Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the oil from the skillet and add the vegetable oil.
  • Sprinkle the beef all over with some salt and pepper. Working in batches, brown the beef in the fat over medium-high heat, 3 to 4 minutes per batch, and remove to a plate as it browns.
  • Reduce the heat to medium low and add the onions to the drippings in the pan. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes.
  • Add the garlic and continue to cook, 2 minutes more. Add the cocoa, cumin, oregano and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chile puree. Cook until slightly thickened, 2 to 3 minutes.
  • Add the stout, bring to a boil and boil until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the stock and add enough reserved chile soaking water or additional water (about 2 cups), to cover the meat by about 1 inch. Set the cover ajar and simmer over low heat, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
  • Serve the chili in bowls garnished with onion, scallions, sour cream and cilantro.

TEXAS-STYLE CHILI



Texas-Style Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 13

3 dried New Mexico chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 tablespoons vegetable oil, plus more if needed
2 1/2 pounds cubed beef stew meat (1- to 1 1/2-inch pieces)
Kosher salt and freshly ground pepper
1 onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
2 cups low-sodium beef broth
1 corn tortilla, torn
2 tablespoons packed brown sugar
1 tablespoon apple cider vinegar

Steps:

  • Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree.
  • Heat the oil in a large pot over medium-high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin.
  • Add 3 cups water, the beef broth, chile puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper.

CHOCOLATE STOUT CHILI



Chocolate Stout Chili image

We added beer, chocolate and coffee to enhance the rich flavors of our hearty ground beef chili. Perfect for game day!

Provided by By Cheri Liefeld

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 18

3 tablespoons packed dark brown sugar
2 teaspoons ancho chile pepper powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 to 1 1/2 lb ground beef
1 green bell pepper, chopped
1 sweet onion, chopped
1 clove garlic, finely chopped
1 tablespoon olive oil, if desired
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, drained
1 can (15 or 19 oz) Progresso™ red kidney beans, drained, rinsed
1 bottle or can (12 oz) stout beer
1/2 cup strong brewed coffee (room temperature)
2 squares unsweetened baking chocolate, chopped
Corn chips
Shredded Cheddar cheese
Sour cream
Lime slices or wedges

Steps:

  • In small bowl, mix brown sugar, chile pepper powder, cinnamon and cumin; set aside.
  • In 4-quart Dutch oven, cook beef, bell pepper, onion and garlic in oil over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked and vegetables are crisp-tender; drain. Add spice mixture; stir until blended.
  • Stir in tomatoes, beans, 1 cup of the beer, the coffee and chocolate. Heat to boiling; reduce heat. Simmer 15 to 30 minutes until chili is desired thickness. Add some or all of the remaining 1/2 cup beer, if necessary. Check seasoning and heat level; adjust to taste.
  • Serve chili with corn chips, cheese, sour cream and limes.

Nutrition Facts : ServingSize 1 Serving

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