Best Texas Chili Bride Groom Cookbook Recipes

Texas Chili With All the Fixin's image

Provided by CakenCoffee

Categories Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
2 medium onions, chopped
3 tablespoons garlic, chopped
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
2 teaspoons dried oregano
1 lb lean ground beef
1 lb Italian sausage, links removed from casing and crumbled
2 teaspoons salt, more as needed
2 (28 ounce) cans crushed tomatoes with puree
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can barbecued baked beans, drained
1 tablespoon chipoltle chiles in adobo sauce, minced, more as needed

Steps:

Heat the oil in a large 8-quart-heavy bottomed stockpot over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender, 7-10 minutes.
Add in the chili powder, paprika, cumin, and oregano and stir until the spices are well combined.
Add in the ground beef, sausage and 1 teaspoon of the salt. Increase heat to medium-high and cook the meat, stirring frequently, until cooked through, 8-10 minutes.
Stir in remaining ingredients. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour. Adjust the seasonings with more salt or chipoltle chiles if necessary. Serve with any or all of the suggested fixin's.
Fixin's: Grated Sharp Cheddar, Chopped Green Onion, Sour Cream, Crumbled Corn Chips, Red Pepper Flakes, Chopped Jalapeno Chiles.
Note: You can find canned chipoltle chiles in adobo sauce (smoked jalapenos in a thick red sauce) in supermarkets and Latino specialty markets.

Nutrition Facts : Calories 437.1, Fat 24.2, SaturatedFat 8.2, Cholesterol 69.2, Sodium 1696.7, Carbohydrate 27.9, Fiber 7.4, Sugar 7.3, Protein 28.8

Guy's Texas Chili image

Provided by Guy Fieri

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 20

2 dried chile de arbol peppers
2 dried ancho chile peppers
2 dried guajillo chile peppers
2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 Fresno chile pepper, seeded and minced
2 Anaheim chile peppers, seeded and diced
1 1/2 pounds beef chuck roast, cut into ½-inch cubes
1 1/2 pounds ground beef (80% lean)
2 tablespoons all-purpose flour
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 12-ounce bottle Mexican beer
1 1/2 quarts low-sodium beef stock
1 tablespoon kosher salt
1/4 cup chopped cilantro

Steps:

Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.