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.
KOREAN-STYLE TEXAS CHILI
There's nothing like a rich, meaty (and beanless) bowl of Texas chili-except, of course, for Edward Lee's recipe, which mixes in spicy Korean gochujang and dark beer.
Provided by Edward Lee
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
- Return the meat to the pot, and add garlic, onion, and jalapeño; stir to combine. Add remaining chili ingredients, making sure the beef stock covers everything. Bring to a simmer, then reduce heat to low and let simmer uncovered, 1½-2½ hours, stirring occasionally.
- Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
- Assembly: Ladle chili into individual serving bowls and top with cheddar, scallions, sour cream, and cilantro. Serve immediately.
TEXAS CHILI
We make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers! -Rachael Zavala, Pleasant Hill, California
Provided by Taste of Home
Time 2h30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.
Nutrition Facts : Calories 373 calories, Fat 18g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 723mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.
TEXAS CHILI
Make and share this Texas Chili recipe from Food.com.
Provided by Mitakola
Categories Beans
Time 2h50m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1134.1, Fat 111.2, SaturatedFat 45.2, Cholesterol 149.8, Sodium 630.9, Carbohydrate 14.9, Fiber 4, Sugar 3.4, Protein 16.1
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
KEVIN'S KOREAN CHILI
Steps:
- Soak beans for 24 hours before using. Boil beans in saucepan with 8 cups of water for 20 minutes to soften. Cut beef into cubes and marinade in the bulgogi sauce for 4 hours. Remove from marinade and brown in saucepan under medium heat with sesame oil until brown outside. Combine all ingredients into large chili pot. Simmer on low heat for 4+ hours. Remove from heat, serve warm to hot.
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