Best Texas Style Eggplant Chili Recipes

Guy's Texas Chili image

Provided by Guy Fieri

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.

Pick a Meat Chili image

Provided by Michael Symon : Food Network

Categories main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon ground coriander
1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne
Salt and pepper
3 pounds cubed stew meat of your choice, such as beef, pork or chicken (ground meat is also an option, or cubed eggplant if you want to make it vegetarian)
4 tablespoons oil or other fat
1 onion, finely chopped
3 cloves garlic, minced
1 jalapeno, chopped
One 12-ounce bottle beer
2 cups water
28 ounces tomato product of your choice, such as sauce, crushed, diced, etc.
1 canned chipotle in adobo, chopped, optional
Two 15-ounce cans beans of your choice, rinsed (if using pre-soaked dried beans, add with the tomato product)
Optional toppers: fresh cilantro, sour cream, lime wedges, sliced jalapeno, diced avocado or whatever you have on hand

Steps:

Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant.
Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes.
Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.)
Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.

Texas-Style Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 13

3 dried New Mexico chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 tablespoons vegetable oil, plus more if needed
2 1/2 pounds cubed beef stew meat (1- to 1 1/2-inch pieces)
Kosher salt and freshly ground pepper
1 onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
2 cups low-sodium beef broth
1 corn tortilla, torn
2 tablespoons packed brown sugar
1 tablespoon apple cider vinegar

Steps:

Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree.
Heat the oil in a large pot over medium-high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin.
Add 3 cups water, the beef broth, chile puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper.

Texas Style Eggplant Chili image

Provided by Barbara Hahn

Time 50m

Number Of Ingredients 14

2 large dried pasilla negro chiles
2 c water
1 large purple eggplant
2 can(s) 10-1/2 ounces french onion soup
0 juice of 1 lime
1 tsp smoked paprika
1 can(s) 12 ounces cola
1/4 c water from soaked peppers
1 jalapeño, seeded and chopped
1 can(s) 14.5 ounces crushed tomatoes, no salt added
1 can(s) 8 ounce tomato sauce
2 can(s) ranch style beans
0 salt to taste
0 garnish with chopped cilantro and lime wedges

Steps:

1. Place Pasilla peppers in 2 cups boiling water. Soak for 10 minutes. Remove from water and place in blender with 1/4 cup boiling water.
2. Dice eggplant and cook on low in Dutch oven. Add lime juice.
3. Add jalapeño and French onion soup to peppers in blender. Puree until smooth. Add mixture to eggplant.
4. Add paprika, cola, crushed tomatoes, tomato sauce, and ranch style beans to mixture.
5. Cook on low for 20 to 30 minutes. Add salt to taste.
6. To serve, ladle into bowls and garnish with chopped cilantro and lime wedges.