TEXAS CHILI
Provided by Guy Fieri
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 76
Steps:
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
TEXAS STYLE CHILI
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 21
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.
BIG BEND TEXAS-STYLE CHILI
This is a recipe that I recently tried and loved!! My Hubby and I both love chili, and this is one of our favorites. You can use black beans instead of kidney beans or a combination of the two. Source: Beef for all seasons
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 473.1, Fat 22.6, SaturatedFat 9.3, Cholesterol 88.6, Sodium 637.9, Carbohydrate 30.3, Fiber 8.4, Sugar 6.3, Protein 35.6
BIG BEND TEXAS-STYLE CHILI
The saying goes that there are as many chili recipes in Texas as there are Texans; why, even LBJ, the late president, had his own favorite recipe. There are many schools of thought when it comes to the subject of chili. Some purists favor chopped beef, others ground beef, as here; some swear by kidney beans, others dismiss them as an adulteration! Whatever their preferences, chili fans should know that every fall in Terlingua, a hamlet nestled in the mountainous Big Bend area of southwestern Texas, a national chili cookoff is held that arouses considerable passions. Grizzled old hands and aspiring cooks alike converge on the area from all quarters and enjoy one another's company as well as the world-class chili. Since this dish contains dark beer, consider using the same beer as a beverage. A lighter style of red wine such as a Beaujolais or Italian Bardolino will also work well with this flavors. Most chili dishes actually taste better the next day, after the flavors have had time to marinate and marry. You can use black beans instead of kidney beans if you prefer, or a mixture of the two.
Provided by JackieOhNo
Categories Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 516.4, Fat 28.3, SaturatedFat 11.4, Cholesterol 92.1, Sodium 666, Carbohydrate 30, Fiber 8.5, Sugar 6.3, Protein 34.1
TEXAS-STYLE CHILI
I got this recipe years ago from a coworker who brought it to a potluck and had to bring it to every potluck thereafter by popular demand. It's delicious served with lime and sour cream toppings and warmed flour tortillas on the side.
Provided by m.siriani
Categories Meat
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1010.1, Fat 74.6, SaturatedFat 28.1, Cholesterol 234.7, Sodium 2035.6, Carbohydrate 18.1, Fiber 4.8, Sugar 8.2, Protein 66.1
TEXAS STYLE CHILI
I got this recipe on another web site, but I just can't remember which one! It is AWESOME! Grab the bread and dunk, dunk, dunk! I've made rice or pasta or even once used those small white or red potatoes to accompany this. A HUGE favorite in my house and is best, I think, the second day (or third....) This is really more like a stew than "chili" as we know it. This is the first time I've listed a recipe here... so be gentle! :O) I'd love to know what you all think! Enjoy.
Provided by Scooper
Categories Meat
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 465.3, Fat 35.8, SaturatedFat 13.3, Cholesterol 98.3, Sodium 1370.2, Carbohydrate 11.9, Fiber 2.4, Sugar 6.9, Protein 24.4
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
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