REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
TEXAS CHILI WITH ALL THE FIXIN'S
A great chili with a lot of depth to the flavours thanks to the chipoltle chilies. This is a nice mix of spice, sweet and smokey that works well for the whole family. I found this recipe in the Bride & Groom First and Forever Cookbook. I suggest you make it as stated in the recipe the first time before tweaking including all the fixin's, you won't be dissapointed! The chili itself isn't spicy its the Jalapenos you add on so the heat can be adjusted per bowl. Enjoy!
Provided by CakenCoffee
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
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
TEXAS CHILI
Steps:
- Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.
- Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
- Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.
- Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.
- Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.
TEXAS CHILI
Make and share this Texas Chili recipe from Food.com.
Provided by Mitakola
Categories Beans
Time 2h50m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the meat and onions in the oil. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder. Simmer the chili over a low heat for 2 hours until the meat is tender.
- To thicken, make a thin paste of the masa and water. Quickly stir this into the chili - if done too slowly, it will lump.
- Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.
Nutrition Facts : Calories 1134.1, Fat 111.2, SaturatedFat 45.2, Cholesterol 149.8, Sodium 630.9, Carbohydrate 14.9, Fiber 4, Sugar 3.4, Protein 16.1
TEXAS CHILI - BRIDE & GROOM COOKBOOK
Make and share this Texas Chili - Bride & Groom Cookbook recipe from Food.com.
Provided by amyasteele
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in an 8-quart heavy-bottomed stockpot over medium heat. Add the onions and garlic and cook, stirring occassionally, until tender, 7 to 10 minutes. Add chili powder, and oregano and stir until the spices are well combined. Add the ground beef, sausage and 1 teaspoon of the kosher salt. Increase the heat to medium-high and cook the meat, stirring frequently, until cooked through, 8 to 10 minutes.
- Stir remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occassionally, for 1 hour. Adjust the seasonings with more kosher salt if necessary. Serve with any or all the suggested fixin's.
Nutrition Facts : Calories 464, Fat 27, SaturatedFat 9.2, Cholesterol 70.9, Sodium 1581, Carbohydrate 29.9, Fiber 7.4, Sugar 2.9, Protein 28.3
TRUE TEXAS CHILI
Provided by Stanley Lobel
Categories Beef Pepper Vegetable Sauté Super Bowl Dinner Meat Ground Beef Fall Winter Tailgating Family Reunion Poker/Game Night Chile Pepper Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
Steps:
- 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
- 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
- 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
- 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
- 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
- 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.
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