TEXAS RISING CHILI CON CARNE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F.
- Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
- In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
- Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
- Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
- Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
- Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
- Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
- In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
- Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.
TEXAS-STYLE CHILI CON CARNE
Tender chuck roast in a deeply-flavored and smoky sauce, Texas-style chili con carne is the ultimate beef chili.
Provided by Jennifer Segal
Categories Dinner
Time 4h20m
Yield 4-6
Number Of Ingredients 22
Steps:
- Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in ½ cup water to form a thick paste; set aside.
- Season the beef with the salt; set aside.
- In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
- Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it - leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about ¼ cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
- Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit - that's okay).
- Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is meltingly tender and the juices are thickened, 2½ to 3 hours. Taste and adjust seasoning if necessary. Ladle the chile con carne into bowls and serve with cilantro, cheese, and lime wedges.
- Note: When selecting the meat, be sure not to buy anything generically labeled "stew meat." Also, you will lose about ½ pound after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3½ pounds.
- Tip: To make bacon easier to chop, try placing it in the freezer for 15 to 20 minutes first. The colder it is, the easier it is to cut.
- Note: Always be careful when handling jalapeño peppers. Wash your hands well when done and avoid touching your eyes.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Nutrition Facts : Calories 644, Fat 32g, Carbohydrate 22g, Protein 66g, SaturatedFat 11g, Sugar 7g, Fiber 3g, Sodium 1648mg, Cholesterol 195mg
CHRIS' TEXAS STYLE CHILI CON CARNE
We picky eaters don't always appreciate beans in our chili. My friend Chris in Cleveland gave me this recipe about 15 years ago. Hope you enjoy it as much as I do.
Provided by PickyEater
Categories Meat
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cut beef into 1/2 inch cubes.
- In an 8 quart dutch oven over medium high heat, in hot cooking oil, cook 1/3 of the meat at a time until browned on all sides.
- With a slotted spoon, remove the meat to a bowl and set aside.
- Add the onions, green peppers, and garlic to the drippings in the dutch oven.
- Cook 10 minutes over medium heat stirring occasionally.
- Add more oil if necessary.
- Return the meat to the dutch oven.
- Add tomatoes (with liquid) and remaining ingredients except the cheese.
- Over high heat, heat to boiling.
- Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender.
- Stir occasionally.
- Serve with cheese and additional raw onions.
- Note: Preparing 2 to 3 days ahead of time, refrigerating, and reheating in a crockpot allows the tomato base to mellow and the flavors to blend.
Nutrition Facts : Calories 519.9, Fat 24, SaturatedFat 5.3, Cholesterol 119.1, Sodium 2282.2, Carbohydrate 32.1, Fiber 7.7, Sugar 19.9, Protein 47.4
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
Calling a dish "Texas Chili," especially if you're not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews
Time 2h
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
- Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
- In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
- To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
- Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
- Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams
TRUE TEXAS CHILI CON CARNE
Make and share this True Texas Chili Con Carne recipe from Food.com.
Provided by tranch
Categories Tex Mex
Time 1h
Yield 8 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in 6-quart saucepan.
- Add ground beef, onions and garlic and saute until meat is browned.
- Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes.
- Taste and season with salt, pepper and cayenne pepper, if desired.
- Ladle into bowls.
- Garnish with cheese, onion and avocado, if desired.
Nutrition Facts : Calories 1731.8, Fat 170.1, SaturatedFat 68.1, Cholesterol 224.7, Sodium 242.6, Carbohydrate 24.3, Fiber 7.6, Sugar 9.8, Protein 23.4
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.
SLOW-COOKER TEXAS-STYLE CHILI CON CARNE
A Cooks Illustrated Recipe. Super Yummy. Top with avocado, scallions, onions, sour cream, grated cheese - you name it! A 5 pound roast after trimming yields about 3 1/2 pounds of meat.
Provided by Shirlsaw
Categories Roast Beef
Time 10h
Yield 12 1 1/3 cup servings, 12 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in 12 inch skillet over medium heat until crisp, about 8 minutes. Add to slow cooker, reserving the fat.
- Dry the beef with paper towels, season with salt and peper. Add 2 teaspoons of bacon fat to the skillet and heat over medium-high heat until just smoking. Brown half of beef, about 10 minutes, and add to slow cooker. Return skillet to medium-high heat,repeat with 2 teaspoons of bacon fat, and remaining beef.
- Add remaining 2 teaspoons of bacon fat (use vegetable oil if not enough reserved) return to medium heat until shimmering. Add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon of salt. Cook until onion is softened, about 5 minutes. Stir in garlic and cook for 15 seconds. Stir in tomatoes, scraping up any browned bits. Bring to a simmer then pour into slow cooker.
- Combine the tortillas and 1 cup of the chicken broth in a microwave safe bowl and microwave on high until mushy, about 2 minutes. Puree the mixture in a food processor or blender until smooth, about 1 minute. Stir into the slow cooker. Add the remaining 4 cups of broth, chipotles, and sugar to the slow cooker.
- Cover and cook on either low (9-10 hours) or high (6-7 hours) until the meat is tender . Stir in beans during last hour of cooking. Before serving stir in cilantro and lime juice, season with salt and pepper to taste.
- To make in advance, prepare to the slow cooking point but refrigerate browned bacon and meat separately from the liquids and the pureed tortillas. When ready to cook combine in slow cooker and proceed.
Nutrition Facts : Calories 513.4, Fat 34.4, SaturatedFat 13.1, Cholesterol 101.6, Sodium 695.3, Carbohydrate 20.1, Fiber 4.3, Sugar 4.9, Protein 31.4
REAL TEXAS CHILI (CHILI CON CARNE)
In Texas, putting beans in chili is prohibited by state law. This recipe does not use beans. Nor does it use tomato sauce or paste, common ingredients in so called "award-winning" chili recipes. If you're looking for authentic chili, this one's the real McCoy; an authentic recreation of the chili that was served in the days of the trail drives - where chili is said to have originated. Take your sweet time making this chili...nice and slow. Good Texas chili has to have time to ripen.
Provided by Annisette
Categories Meat
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grind the meat through the coarse blade of a meat grinder.
- In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
- Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
- Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
- Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
- Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
- Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
- Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
- Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
- If the mixtures is too thick, thin it with a small amount of boiling water.
- Taste and adjust seasonings.
- Serve with hunks of smokin' hot cornbread and a tall iced tea.
Nutrition Facts : Calories 600.4, Fat 42.7, SaturatedFat 16.5, Cholesterol 158.5, Sodium 923.1, Carbohydrate 11.8, Fiber 4.2, Sugar 0.1, Protein 42
CHRIS' CHILI
This is my personal recipe, and it has won over 12 chili cook-offs, and I figured I'd share. It is a medium steak and bean chili. If I had to compare it, it would be similar to Steak N' Shake's chili, but better! It's rather involved, but trust me. Worth every minute! Try it. You will not be disappointed!
Provided by ChrisG
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h20m
Yield 14
Number Of Ingredients 14
Steps:
- Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
- Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
- Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.
Nutrition Facts : Calories 305 calories, Carbohydrate 20.2 g, Cholesterol 68.8 mg, Fat 10.8 g, Fiber 6.7 g, Protein 31.6 g, SaturatedFat 3.9 g, Sodium 709.9 mg, Sugar 4.1 g
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