Best Texas Red Chili Con Carne Recipes

Texas- Red Chili Con Carne image

Provided by Toby Jermain

Categories Vegetable

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 16

5 lbs coarse ground beef (chili beef)
5 garlic cloves, chopped
1 large onion, diced
2 bell peppers, seeded and diced
5 stalks celery, diced
1 jalapeno pepper, minced
4 tablespoons ground cumin (2 oz)
8 tablespoons dried oregano, lightly crushed (4 oz)
4 tablespoons chili powder (2 oz)
4 tablespoons fresh ground black pepper (2 oz)
2 tablespoons salt (1 oz)
6 tablespoons sweet paprika (3 oz)
2 cups water
1 (8 ounce) can tomato paste
4 tomatoes, skinned seeded, and diced
0.5 (12 ounce) bottle lone star beer

Steps:

Brown meat in a large, heavy bottom pot, and drain off grease.
Add garlic, onion, bell pepper, celery, jalapeno, cumin, oregano, chili powder, black pepper, salt, and paprika.
Add 2 cups water, and let simmer for 30 minutes.
Add tomato paste, diced tomatoes, and beer.
Cook for 30 minutes or until desired consistency is reached.
According to Bob, DO NOT ADD BEANS OR RICE!
This is considered a felony offense by many Texans!
Beans may, however, be served on the side, if desired.

Nutrition Facts : Calories 672, Fat 47.6, SaturatedFat 17.8, Cholesterol 161, Sodium 1786.6, Carbohydrate 18.9, Fiber 7.1, Sugar 6.5, Protein 43

Bowl of Red ( Texas Chili Con Carne ) image

Provided by Miss Erin C.

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, smashed
4 lbs boneless beef chuck roast, diced (or ground for chili)
1/2 cup mild red chile
2 tablespoons ground cumin
2 teaspoons dried oregano
1 tablespoon sweet paprika
1 teaspoon cider vinegar
1/2 cup strong brewed coffee (or 1 tablespoon instant coffee granules)
3 cups water (as needed)
1 tablespoon salt
1/2 teaspoon cayenne
2 tablespoons cornmeal
sour cream
chopped cilantro
shredded cheese

Steps:

In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
Add the garlic and cook until it's transparent.
Add the meat in several batches along with the chili, cumin, oregano and paprika.
Remove each batch to a large bowl as it's cooked.
Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat.
Add the salt and cayenne and stir well.
cover the pot and cook over low heat for 2 hours, stirring from time to time.
Remove the lid and simmer the final hour.
Skim off any fat on the surface.
Add the cornmeal and stir in well.
Cook for 15 more minutes and serve hot in deep bowls.
Garnish with sour cream, chopped cilantro and shredded cheese.