Best Texas Barbecue Chili Recipes

Texas Rib-Eye Steaks With Chili Barbecue Sauce image

Number Of Ingredients 17

FOR THE RUB:
1 tablespoon mixed peppercorn (black, white, pink, green)
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
FOR THE SAUCE:
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon dark brown sugar
1 teaspoon chili powder
1 teaspoon granulated onion
1/4 teaspoon freshly ground black pepper
4 Rib-eye beef steaks, about 3/4 lbs each and 1 to 11/4 inches thick
extra-virgin olive oil

Steps:

TO MAKE THE RUB: Using the spice grinder or mortar and pestle, crush the peppercorns. Place in a small bowl and thoroughly mix with the rest of the rub ingredients.TO MAKE THE SAUCE: In a small saucepan whisk together all the sauce ingredients with 1/4 cup water. Simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend. Set aside while you grill the steaks.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Press the rub into both sides of the steaks. Lightly brush or spray both sides of the steaks with the olive oil. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

TEXAS BARBECUE CHILI image

Yield 8 people

Number Of Ingredients 31

1 pound ground chuck, and
1 pound chuck roast chopped into ½ inch stew meat pieces (or shredded pork) (or italian sausage in ½ inch pieces or ground) (or two pounds of chicken instead of red meat - if using chicken consider adding liquid smoke), by frying the meat in the pot and then shredding it with a fork once its cooked through and still moist)
1 stick butter
1 can corn kernels (drained)
2 cans pinto beans (drained and rinsed)
1 cup chopped celery
1 chopped red bell pepper
1 chopped green bell pepper
1 chopped red onion
2 teaspoons minced garlic
2 large cans fire roasted whole tomatoes, slightly chopped in can (not drained)
1 large can tomato paste (one small can of paste for each large can of tomatoes)
KC Masterpiece barbecue sauce
Chili powder to taste (some is hotter than others, taste test before adding next four ingredients)
Mexican spice mix (optional depending upon taste of chili powder)
Mexican hot sauce for sufficient heat
Red pepper flakes
1 chopped jalapeno (or save for topping if serving to children)
1 bay leaf
black pepper
sea salt
For toppings:
fresh cilantro
shredded four cheese Mexican blend
sour cream
one bunch green onions chopped
one can colossal black olives sliced
For accompaniments:
tortilla chips
corn bread
guacamole

Steps:

In large pot or dutch oven: Brown the meat with some of the chili powder and spices. Then remove meat from pot, reserving the fat and oil to the extent possible. If using lean meat, add enough oil so the meat doesn't stick to the bottom of the pot. Then add the following and fry in the meat's oil, adding enough butter to supplement: corn till browning, then add celery and green and red peppers, then add onions and garlic and fry till all are soft. Then add beans. Then add tomatoes and tomato paste. Add water if not enough fluid. Once warmed up, add barbecue sauce, chili powder and spices to taste. Then simmer below bubbling for at least one hour partially covered, stirring occasionally. (Don't store the soup in the dutch oven, to prevent rusting). (You can also use a crock pot, by first browning the meat, and then placing all of the ingredients into a crockpot (meat on top), and then cooking according to normal crock pot times.)