Chili Authentic Texas Red Food

HOW TO MAKE AWARD-WINNING TEXAS CHILI

Steps:

• Separately mix the spices for each dump.
• Gray the meat and drain grease.
• Slow boil meat in beef broth and 1 equal can of distilled water.
• Add Dump 1 and medium boil for 60 minutes.
• Add Dump 2 and medium boil for 45 minutes.
• Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat-adjust as required.

AUTHENTIC CHILI RECIPE, A.K.A. BOWL OF RED

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.

RED BEEF CHILI

Steps:

• Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
• In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
• Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.

TEXAS CHILI RECIPE

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.

REAL TEXAS CHILI: THE GENUINE ARTICLE

Steps:

• Sear the beef in the oil in a large pot over medium-high heat until browned. Do this in batches if necessary.
• After the beef is browned well, add the onions to the pot and saute for 5 minutes. Add the garlic and cornmeal and cook for 1 minute.
• Add all the remaining ingredients and bring to a boil, reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. Add water as the chili cooks to make it thicker or thinner, as desired.

TRUE TEXAS CHILI

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.

THE BEST AUTHENTIC TEXAS CHILI RECIPE

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.

AUTHENTIC 1840 TEXAS CHILI

Steps:

• Render the fat to liquid.
• Add the beef, and brown lightly, then add onions and garlic.
• (IMPORTANT Do NOT drain the fat or drippings).
• Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
• Continue over low heat for at least two hours, stirring every 30 minutes.
• Add salt to taste, though it doesn't need much.
• If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
• Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
• After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .

TEXAS- RED CHILI CON CARNE

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.

REAL TEXAS CHILI

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.

REAL TEXAS CHILI

Steps:

• Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well.
• Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency.
• Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more.
• IMPORTANT: Cool and refrigerate overnight.
• To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.

TEXAS CHILI

Steps:

• Brown the meat and onions in the oil. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder. Simmer the chili over a low heat for 2 hours until the meat is tender.
• To thicken, make a thin paste of the masa and water. Quickly stir this into the chili - if done too slowly, it will lump.
• Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

TEXAS CHILI

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.

CHILI - AUTHENTIC TEXAS RED

Steps:

• Heat oil in a large skillet over medium high heat. Sear the stew meat in the oil for 2 minutes. Pour meat into bowl and combine chili powder, cumin and flour. Mix with the meat until evenly coated. Pour in broth. Add the salt and ground black pepper pour into crock pot, add garlic put on high for an hour then reduce to low for six to seven hours stirring occasionally.

RED CANYON - TEXAS CHILI

Steps:

• Step #1.
• In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional).
• Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers.
• Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder.
• Bring to a boil then reduce heat and simmer 1 hour covered.
• Step #2.
• Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and ½ teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes.
• Step #3.
• Add the following:.
• 1 teaspoons onion powder.
• ½ teaspoons garlic powder.
• 2 teaspoons paprika.
• 2 teaspoons cumin.
• 1 Tbs. chili powder.
• ¼ teaspoons ground red pepper.
• ½ teaspoons ground black pepper.
• Simmer 15 minutes and serve.
• Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.

SLOW-COOKER TEXAS CHILI

Steps:

• Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
• Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
• Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
• Use the leftover chili to make Chili-Corn Casserole.