Best Texas Chili Beans Recipes

TEXAS COWBOY CHILI BEANS

Steps:

• In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours.
• Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.
• Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed.
• Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes

TEXAS CHILI WITH BEANS

Steps:

• Heat water to a boil, cover and cook beans for 10 minutes.
• remove from burner and let kettle sit for 1-2 hours.
• Add water if needed to cover beans, add beef stock.
• Cook on low.
• In a skillet, heat oil, add meat, peppers, garlic and onion.
• Cook until meat is brown.
• Do not drain.
• Add all skillet ingredients, spices add other ingredients to the beans.
• Simmer covered till beans are soft, stirring occasionally.
• Add more seasoning to your liking and water if necessary (I like alot of liquid).
• Cook time approximately 3 hours.

TEXAS-STYLE CHILI WITH PINTO BEANS

Steps:

• Soak the beans in water for 12 hours or up to 1 day, changing water every 8 hours. Drain and place in a saucepan with 2 quarts fresh water. Bring to a boil over high heat. Reduce the heat to moderately high and cook for 55 minutes to 1 hour or until the beans are tender but not mushy. Drain and season with salt. Set aside until needed. Cover the chilies in boiling water and soak for 4 to 6 hours or until they are soft and pliable. Remove the seeds and stems and using a bit of the soaking liquid, puree in a blender until smooth. Reserve 1 cup of the soaking liquid for the coffee. Set aside until needed. In a large saucepan, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1/4 cup of the bacon fat. Coarsely chop the bacon and add to the beans. if using. Cook the onion, garlic and jalapeno peppers in the remaining bacon fat over moderate heat for 10 minutes, stirring from time to time. Add the meat and spices and cook over high heat for 5 minutes, stirring constantly. Add the coffee, beef broth, and the reserved pureed chilies and bring to a boil. Reduce the heat to moderately low, and cook for 1 hour to 1 1.2 hours, stirring from time to time. When the meat is tender, add the beans (if using) and the bacon; mix gently. Cook for 15 minutes, season with pepper and more salt if needed, and serve with garnish. May be refrigerated for 3 - 5 days and re-heated.

TEXAS CHILI CON CARNE WITH BEANS

Steps:

• Fry bacon until crisp.
• Remove bacon and drain on paper towel.
• Brown half the beef cubes in pan with bacon drippings five minutes.
• Place in slow cooker.
• Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker.
• Cover and cook on low setting about 10 hours or until beef is tender.
• Stir occasionally.
• If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.

TEXAS STYLE CHILI BEANS

Steps:

• Pick, and clean beans, remove any rocks, dirt, half or shriveled beans; rinse. Put beans in a 5 or 6 quart Dutch oven and fill with water. Bring to a boil. Let boil for 5 minutes, turn off heat and let set at least 1 hour. Drain, rinse and return beans to pan.
• Meanwhile prepare chili; brown hamburger, onions, and garlic in a skillet, drain excess fat, add Chili Kit, (add salt and cayenne to taste.) and tomato sauce. Let simmer 15 minutes; add to beans.
• Fill pan with water and cook until beans are tender, about an hour. Serve with fresh homemade cornbread, sliced tomatoes and cucumbers soaked in vinegar.

TEXAS CHILI BEANS

Steps:

• Soak beans overnight in 3 quarts water and 2 Tsp salt.
• Discard water.
• Place in a large pot with 3 quarts fresh water and 2 Tsp salt, and simmer until al dente.
• This will take awhile, because the salt slows softening, but if helps the beans retain their shape in the chili.
• Drain, discarding liquid, and set beans aside.
• While beans are cooking, coat cubed beef with flour.
• Cook beef cubes, ground beef, and bacon in olive oil until well browned.
• Add onion and garlic, and saute until onion is translucent.
• Drain excess fat if necessary.
• Add remaining ingredients, and simmer for 1 hour or until meat is very tender, stirring occasionally.
• Add beans and simmer for an additional 30 minutes or so.
• Thin if necessary, and adjust seasoning as desired.
• Use paper towels to blot off any grease that rises to the surface during cooking.
• Tastes best if refrigerated overnight and reheated before serving.
• This chili freezes well, and the recipe can be doubled or tripled if desired.
• Note: I usually buy a 3-4 lb chuck roast on special, bone it if necessary, discard most of the fat, and grind half and cube half.
• That way I can control the fat content.