Big Bend Texas Style Chili Food

BIG BEND TEXAS-STYLE CHILI

Steps:

• FOR THE CHILI:.
• Heat the olive oil in a large saucepan. Add the garlic and onions, and sauté over medium-high heat for 5 minutes. Add the beef and sauté for 7-8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano and parsley and stir well to combine.
• Bring to a simmer, turn down the heat to low, and cook , covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with goat cheese.

BIG BEND TEXAS-STYLE CHILI

Steps:

• Heat the olive oil in a arge saucepan. Add the garlic and onions, and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 to 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine.
• Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with the goat cheese.

TEXAS STYLE CHILI

Steps:

• In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
• Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
• Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

TEXAS-STYLE CHILI

Steps:

• Heat 1 TBL oil in skillet. Sprinkle beef with 1/2 tsp salt.
• Add meat to skillet and brown over medium-high heat (brown in two batches if necessary).
• Transfer meat to Dutch oven.
• Pour drippings from skillet into bowl and add enough water to make 4 cups.
• Heat remaining oil in same skillet.
• Add chopped onions, green peppers, jalapeno, and garlic to skillet and cook until softened, approx 4-5 minutes.
• Add remaining salt and spices to ingredients in skillet. Cook 1 minute.
• Stir tomato paste into mixture in skillet and cook 1 minute.
• Stir 1 cup water mixture into skillet and bring to boil, stir and scrape bottom of skillet.
• Add skillet mixture to beef in Dutch oven, stir to blend.
• Stir remaining water mixture into beef mixture in Dutch oven and bring to a boil.
• Cover and simmer over low heat for 1 - 2 hours, or until meat is tender.
• Increase heat a little and simmer uncovered for another 30 minutes.

BIG POT CHILI FOR A CROWD

Steps:

• In large soup pot, saute onions and green pepper in bacon grease.
• Add ground beef and cook and stir until no longer pink.
• Add all remaining ingredients.
• Bring to a boil, stirring occ.
• Simmer for 1 hour, stirring occ.

TEXAS STYLE CHILI

Steps:

• Cut steak into 1/2" cubes.
• Brown meat in oil (I just dribble olive oil on the bottom of the pan, as the meat makes alot of liquid anyway).
• Add onions (or reserve 1/2 cup for use later) peppers, and garlic to drippings in pan over medium heat.
• Cook 10 minutes stirring occasionally.
• Add more oil if necessary.
• (Note: As I"chunk" my pepers and onions, it takes a bit longer than this for them to soften up).
• Return meat to pan and add tomatoes and their liquid and remaining ingredients, except cheese and set aside onions.
• (Note: When I want it thicker, I use a 28 oz. can of tomatoes as I use the 2nd can of tomato paste).
• Heat to boiling, then reduce to low, cover and simmer approx.
• 1 1/2 hours or until meat is fork tender, stirring occasionally.
• Spoon chili into large bowls, sprinkle cheese and add onions if desired.