THE BEST AUTHENTIC TEXAS CHILI RECIPE
An authentic Texas Chili with a homemade chili paste, chunks of beef chuck, a mix of dry spices, chocolate, and Texas beer for the ultimate "Bowl o' Red".
Categories Dinner
Time 3h35m
Number Of Ingredients 20
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.
TEXAS BBQ SWEET-HOT CHILI
This stick-to-your-ribs chili recipe has a sweetness to it that offsets the hot-but-not-too-hot burn that follows. I started with my step mom's recipe and made it my own. The amounts below are really "guesstimates" which makes it a little different every time!
Provided by KT Scarlet
Categories One Dish Meal
Time 1h
Yield 4 Quarts, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Sauté onion in a little bit of oil. Add ground beef and minced garlic. Dust with dill, chili powder, cumin and red pepper flakes. Mix and cook covered over medium heat, stirring occasionally, until beef is cooked through. Drain fat.
- Add tomatoes, tomato paste and beans.
- Add picante sauce, barbecue sauce, diced green chilies.
- Add any additional chili powder and/or red pepper flakes.
- Bring to a low boil, reduce heat to low and simmer for 30 minutes or more. I have let this simmer for up to 2 hours and the longer it sits, the yummier it gets. It's great the next day, and the day after, too!
- Serve with sour cream and shredded cheese on top. Eat with the Frito Scoops if you are feeling adventurous enough to dig in without a spoon.
- Optional - Make a box of mac 'n cheese and ring your chili bowl with it before spooning in the chili. Delectable!
TEXAS CHILI
Provided by Food Network
Categories main-dish
Time 5h
Yield 6 to 7 servings
Number Of Ingredients 17
Steps:
- For the chile sauce: Cover the California chiles, guajillo chiles and pasilla chiles with water in a medium saucepan and soak for 2 hours. Add the garlic and simmer until tender, about 30 minutes. Blend small batches at a time in blender, adding some fresh oregano each time. Strain through a medium-mesh strainer.
- For the stewed tomatoes: Simmer the heirloom tomatoes whole in a large uncovered pot over medium heat until they are broken down and have released some of their liquid, about 45 minutes. Let cool slightly and then puree with an immersion blender.
- For the chili spices: Combine the oatmeal, cumin, paprika, salt, black pepper, cayenne pepper and red pepper flakes in a bowl. Set aside.
- For the chili: Preheat the oven to 350 degree F. Mix together the chuck, top round, onion and garlic in a Dutch oven. Cook in the oven, stirring occasionally, until brown.
- Add the chili spices to the ground beef mixture and cook 20 minutes more. Then add the stewed tomatoes and chile sauce. Cook until an instant-read thermometer register 160 degrees F, about 1 hour.
REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
EXTRA HOT TEXAS CHILI
I have had this written down for years. My son and I love it. DH and daughter thought it was on the HOT side. This is really good! We like it served on top of rice with the Pinto beans on the side. Hope you enjoy!
Provided by teresas
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, brown half of the meat in hot oil.
- With a slotted spoon, remove meat and set aside.
- Add remaining meat, onion, garlic, cumin, and ground chile peppers; cook till meat is brown.
- Return rest of meat to pan.
- Stir in remaining ingredients; bring to a boil and reduce heat.
- simmer, uncovered, for 1-1 1/2 hours or until meat is tender, stirring occasionally.
- Serve with hot cooked Pinto Beans.
Nutrition Facts : Calories 298.6, Fat 6.5, SaturatedFat 0.9, Sodium 204.5, Carbohydrate 53.5, Fiber 13.1, Sugar 16.3, Protein 14.2
TEXAS CHILI DOG
Whether you're tailgating, watching the big game at home or just planning a family movie night, this Texas Chili Dog is guaranteed to please. Delicious Ball Park Brand® Franks are even better when topped with hearty Texas chili, freshly grated cheese and chopped sweet onion. You can always add a few slices of jalapeno, if you like it hot. Tater Tots or Fritos make the best sides.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.
- Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well.
- Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.
- To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.
- Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown.
- Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos.
- If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.
Nutrition Facts : Calories 760.7 calories, Carbohydrate 43.6 g, Cholesterol 131.6 mg, Fat 48.2 g, Fiber 2.5 g, Protein 37.6 g, SaturatedFat 22 g, Sodium 1638.4 mg, Sugar 4 g
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