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.
PAT'S GUY CHILI
Make and share this Pat's Guy Chili recipe from Food.com.
Provided by Bone Man
Categories One Dish Meal
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- In a large cooking pot, brown and drain the fat from the ground chuck.
- Return the burger to the pot and add all other ingredients except for the beans. Cook at a low boil, uncovered, for one hour. Stir frequently.
- Add the beans and continue to cook uncovered at a low boil for 20 more minutes. Serve with oyster crackers.
- NOTE: If you want your chili a little thinner, add canned chicken broth. Also, I love this chili over cooked spaghetti with additional hot sauce at the table. Finally, you'll find the tomato bouillon in the Mexican isle at the grocery store.
Nutrition Facts : Calories 411.7, Fat 11.1, SaturatedFat 3.9, Cholesterol 73.7, Sodium 1268.6, Carbohydrate 45.4, Fiber 10.1, Sugar 8.6, Protein 34.7
PAT'S FAMOUS BEEF AND PORK CHILI
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
ST. PAT'S CHILI
Make and share this St. Pat's Chili recipe from Food.com.
Provided by Jen Andrews
Categories For Large Groups
Time 1h20m
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef with onion, chili powder, salt& pepper to taste.
- Drain and stir in cracker crumbs.
- Add tomato juice, water and kidney beans.
- Simmer 1 hour.
Nutrition Facts : Calories 163.1, Fat 7.3, SaturatedFat 2.7, Cholesterol 30.8, Sodium 363.9, Carbohydrate 12.2, Fiber 3.2, Sugar 3.1, Protein 12.4
THE GENERAL'S CHILI
This chili won third place in a chili competition. It has been entered in 5 competitions. This chili tastes even better the next day after the flavors have blended overnight. Can be stored in freezer with no loss of taste.
Provided by Starman5
Categories Steak
Time 2h25m
Yield 16 1 cup, 16 serving(s)
Number Of Ingredients 14
Steps:
- Fry, then crumble the sausage.
- Add all ingredients except crumbled sausage and beef to a stockpot, bring to a boil. Add the beef a little at a time, so that the pieces don't stick together, and reduce to a medium simmer for about 1 hour or until beef cubes are almost tender, stirring every 15 minutes.
- Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender, another ½ to 1 hour, stirring every 15 minutes.
- The wheat bran flakes add no taste, but makes the chili thicker, and the fiber content is good for digestion.
- Most chili recipes use coarsely ground beef. This one uses ¼ inch cubes of beef, which would be like very, very coarsely ground beef. It gives the dish a unique heavier texture, and this recipe is a little soupier than most chili recipes. I now use a #22 meat grinder with a grinder plate that has 3/4 inch holes to grind the beef instead of spending the lengthy time to dice the beef into 1/4 inch cubes.
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