TEXAS- RED CHILI CON CARNE
This recipe was given to my wife, Glenda, by Bob Keith, one of her old Houston friends, now deceased, a Montana native transplanted to Texas. I felt I had to include this recipe appease No-Bean chili afficionados and to offset my recipe for Texas Chil Beans. This IS a very good no-beans recipe, though I prefer to substitute 3-4 Poblano peppers for the bell peppers.
Provided by Toby Jermain
Categories Vegetable
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 16
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
TEXAS BOWL OF RED
Provided by Food Network Kitchen
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add half of the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil to the pot and brown the remaining beef, then return the first batch to the pot. Reduce the heat to medium and stir in the garlic.
- Combine the chili powder, cumin and flour in a small bowl. Sprinkle over the meat in the pot and stir until evenly coated. Crumble in the oregano with your fingers, then add 3 cans beef broth, 2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Bring to a boil, then reduce the heat to low; partially cover and simmer until the meat is just tender, about 1 hour, 30 minutes.
- Whisk the remaining 1 can broth with the masa harina in a bowl to make a creamy paste; stir into the chili. Continue simmering over low heat until the meat is almost falling apart, 30 minutes to 1 hour, adding up to 2 cups water if the chili gets too thick. Divide among bowls and top with onion and pickled jalapenos.
BOWL OF RED ( TEXAS CHILI CON CARNE )
Make and share this Bowl of Red ( Texas Chili Con Carne ) recipe from Food.com.
Provided by Miss Erin C.
Categories One Dish Meal
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
AUTHENTIC CHILI RECIPE, A.K.A. BOWL OF RED
Texas style Red Chile with tender beef, flavorful chilies and not a bean in sight.
Provided by Sandy H.
Categories Main Course
Number Of Ingredients 8
Steps:
- Cook four slices of bacon in a large stockpot. Remove bacon and mince.
- Add beef to the pot and cook in the bacon drippings until very well browned.
- Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of finely ground chile pods (I used guajillo and ancho). Grind pods in a blender or spice grinder until fine. Add 1 tablespoon cumin, 1 tablespoon salt and enough water to cover the beef.
- Return bacon to the pot.
- Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.
THE BEST AUTHENTIC TEXAS CHILI RECIPE
An authentic Texas Chili with a homemade chili paste, chunks of beef chuck, a mix of dry spices, chocolate, and Texas beer for the ultimate "Bowl o' Red".
Categories Dinner
Time 3h35m
Number Of Ingredients 20
Steps:
- Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
- While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
- In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
- After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
- Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
- Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
- Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
- Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
- Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.
- Once the beef chuck is tender, serve the Texas Chili with a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, and a side of cornbread.
TEXAS CHILI RECIPE
Authentic Texas Chili made with no tomatoes and no beans. This 'Bowl of Red' will have you begging for more!
Provided by makeyourmeals
Categories Main Dish
Number Of Ingredients 9
Steps:
- In a large skillet toast dried chiles just until fragrant. Place in hot water for 45 minutes to become pliable.
- Remove the stem, seeds and ribs of the chiles and place in a food processor or blender. Add the cumin, black pepper, salt and ½ cup of water. Pulse on high until the chiles are completely pureed.
- Cut the onion into 8 sections and add to the food processor/blender. Pulse until onions are diced.
- Cut bacon into small strips and dice. In a large stockpot over medium-high heat cook bacon until medium crisp. Remove bacon from pot and set aside, leaving grease in the pan.
- Add the diced chuck roast to the hot pan and until browned on all sides.
- Add the garlic and chile and onion paste. Stir in the beef stock and water and stir well. Return bacon to the pot and stir.
- Bring the pot to a light boil and reduce heat to a small simmer.
- Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.
- Follow steps 1-3 from above to make the chili/onion paste.
- Place Instant Pot on Saute. Once hot, add 1 teaspoon olive oil and add in the diced bacon. Cook until crisp and remove with slotted spoon, leaving the pork fat in the liner.
- Add diced chuck roast and brown on all sides, working in batches if necessary.
- Remove beef and set aside. Add 1 cup of the water and deglaze the pot. Turn Instant Pot OFF/Cancel.
- Place the beef, bacon, and chili paste/onion mixture back to the Pot. Add 1 1/2 cups beef broth and stir.
- Pressure Cook/Manual on HIGH for 30 minutes. Once pressure cooking time expires allow for a Natural Pressure Release for at least 10 minutes. Release any remaining pressure.
- Optional - Continue to saute until desired thickness is reached.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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.
More about "bowl of red texas chili con carne food"
ORIGINAL TEXAS CHILI CON CARNE RECIPE - SERIOUS EATS
From seriouseats.com
4/5 (1)Total Time 3 hrsCategory Entree, Chili, MainsCalories 538 per serving
A BOWL OF RED - HOME
From abowlofred.com
TOLBERT'S ORIGINAL RED CHILI RECIPE | BOWL OF RED | WHAT'S ...
From whatscookingamerica.net
Cuisine SouthwestEstimated Reading Time 6 minsCategory Side DishTotal Time 2 hrs 20 mins
- Sear beef in a large soup pot or cast-iron Dutch oven. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet, chile peppers, and about two inches of liquid (you can use water, I use beer). Simmer for 30 minutes.
- Add spices and garlic, bring just to boil; lower heat and simmer for 45 minutes. NOTE: Add more liquid only to keep the mix from burning. Skim off as much grease as you can, and add masa harina. Simmerfor another 30 minutes. Taste and adjust spices if necessary.
- This is a spicy chili, so leave out some of the spicy stuff in the beginning if you have a tender tongue. At this point, I refrigerate the chili overnight which allows the chili to mellow and you can skim off all the grease.
A TRUE, AUTHENTIC TEXAS CHILI RECIPE - HOMESICK TEXAN
From homesicktexan.com
- Heat the dried chiles (anchos, pasillas, costenos, guajillos, and chiles de arbol) in a dry, cast-iron skillet on medium for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.
- Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon. When done, remove from pan and crumble (Don’t worry if you opt to eat a slice—you deserve it!) and leave the bacon grease in the pot (it should be about 3 tablespoons). In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook these in 2 batches.
- Remove the browned beef from the pot, and add your onions. Cook on medium until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, water, bacon crumbles, cumin, cinnamon, clove, allspice, coriander, and cayenne. Add salt to taste and turn the heat up to high.
TEXAS RED CHILI RECIPE | TEXAS STYLE CHILI RECIPE — THE ...
From themom100.com
- Season the beef with salt and pepper. In a large soup pot, or a Dutch oven, heat the oil over medium high heat. Add the beef in batches, and brown a few sides, about 8 minutes per batch (not every side has to be browned, better to caramelize a few sides well and let the rest just be). Transfer the meat with a slotted spoon to a plate as it finishes browning.
- Drain off all but a couple of teaspoons of the fat from the pot, and add the onions and sauté over medium heat for 5 minutes, until the onions are tender. Add the garlic and sauté for one more minute, until you can smell the garlic. . Add the chili powder then stir in the tomato puree and the beef broth, return the browned beef cubes to the pot, and bring to a simmer over medium high heat.
- Reduce the heat and simmer, partially covered for about 3 hours, until the beef is very tender. Add 1/2 to 1 cup of water towards the end of the sauce is too thick or the mixture looks too dry. When it is all tender, you can remove a cup of two of the beef cubes and shred them with two forks and then stir that back into the pot to add thicken up the sauce a bit, if desired.
BOWL OF RED ( TEXAS CHILI CON CARNE ) RECIPE - TEXTCOOK
From textcook.com
FOOD ~ WINE ~ FUN: TEXAS RED- WALKER'S RED HOT CHILI CON CARNE
From cookappeal.blogspot.com
REAL TEXAS CHILI (CHILI CON CARNE) RECIPE - FOOD NEWS
From foodnewsnews.com
REAL TEXAS CHILE CON CARNE | THE FOOD LAB - SERIOUS EATS
From seriouseats.com
ICONIC SOUTHERN PLATES: TEXAS' CHILI CON CARNE
From southernliving.com
A BRIEF HISTORY OF CHILI CON CARNE - FOOD REPUBLIC
From foodrepublic.com
ORIGINAL TEXAS-STYLE CHILI AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
IN 1977, THE TEXAS STATE LEGISLATURE PROCLAIMED CHILI THE ...
From southfloridareporter.com
7 TYPES OF REGIONAL CHILI | ALLRECIPES
From allrecipes.com
TEXAS CHILLI BOWL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TEXAS CHILI HISTORY: HOW A SIMPLE BOWL OF RED BECAME THE ...
From texashillcountry.com
TEXAS CHILI | FOODTALK
From foodtalkdaily.com
BEST CHILI RECIPE | CHILI CON CARNE | A BOWL OF TEXAS RED ...
From crittercookbook.com
AUTHENTIC HOMEMADE CHILI CON CARNE RECIPE - THE TEXAS ...
From ezinearticles.com
CERP-TEXAS RED CHILI CON CARNE – MY HUNGRY TRAVELER
From myhungrytraveler.com
BOWL OF RED CHILI MIX - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
QUESTION: WHAT MAKES TEXAS CHILI DIFFERENT - MONTALVOSPIRITS
From montalvospirits.com
SUPER BOWL CHILI RECIPES - VERDE FARMS
From verdefarms.com
CHILI: MAKE THIS MOOD-BOOSTING MEAL RIGHT NOW - CNN
From edition.cnn.com
HOUSTON'S SIX BEST BOWLS OF CHILI - HOUSTON CHRONICLE
From houstonchronicle.com
THE EVOLUTION OF CHILI CON CARNE - BURN BLOG
From burn-blog.com
TEXAS RED CHILI PURISTS ARE WRONG. BEANS DO BELONG IN ...
From expressnews.com
ORIGINAL TEXAS CHILI CON CARNE RECIPE - PINTEREST
From pinterest.ca
TEXAS CHILI IN NEW YORK CITY - THE DAILY MEAL
From thedailymeal.com
TEXAS CHILI CON CARNE FOOD- WIKIFOODHUB
From wikifoodhub.com
HOME - WILD WEST CHILI MIX
From wildwestchilimix.com
BOWL OF RED TEXAS CHILI CON CARNE RECIPE - WEBETUTORIAL
From webetutorial.com
TEXAS CHILI BOWL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
A BOWL OF RED - HOME - THE TOLBERT CHILI COOKOFF GROUP
From abowlofred.com
TEXAS CHILI CON CARNE, NO TOMATO RECIPE - FOOD NEWS
From foodnewsnews.com
AUTHENTIC HOMEMADE CHILI CON CARNE RECIPE - PIONEER THINKING
From pioneerthinking.com
HISTORY OF TEXAS CHILI - FACT AND LEGEND
From ezinearticles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love