Guys Texas Chili Food

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.

GUY'S TEXAS CHILI

Steps:

• Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
• Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.

MEATY THICK MAN CHILI

Steps:

• Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

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.

CINCINNATI CHILI 3, 4, OR 5 WAY

Steps:

• In a large pan brown ground beef along with onion, celery, bell pepper, and garlic, breaking up meat as it cooks.
• Drain any accumulated fat.
• Add rest of ingredients to pan, mixing well.
• Bring to a boil, then lower heat, cover, and simmer for 1 1/2-2 hours, stirring occasionally.
• Adjust consistency with water as needed.
• Serve your chili as follows (items for the 3,4, and 5 way listed in ingredients- others may require items not listed).
• 3-Way: chili, spaghetti, and cheese.
• 4-Way: a 3-Way plus onions or beans.
• 5-Way: spaghetti, chili, onions, beans and cheese.
• Chili spaghetti: spaghetti with chili.
• Cheese coney: hot dog, bun, mustard, chili, and cheese.
• Chili cheese sandwich: a coney minus the hot dog.
• Cincinnati burrito: chili beans wrapped in a tortilla, topped with chili, onions, tomatoes, lettuce, cheese, sour cream, and black olives.
• Cincinnati potato: baked jacket potato topped with chili, diced onions, beans and shredded cheddar cheese.
• Chili-cheese fries: french fries topped with chili and shredded cheddar cheese.
• Low-carb Coney: 3 small hot dogs (about 1 1/2 regular) in a bowl covered with chili and cheese.
• Serve oyster crackers and hot sauce on the side (crackers doused with sauce) or as a topping, if desired.

OUR FAVORITE TEXAS BEEF CHILI

Steps:

• Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
• If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
• Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
• Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
• In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
• Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.