Texas Chili Sauce Food

TEXAS CHILI

Texas Chili image

Provided by Food Network

Time 5h

Yield 6 to 7 servings

Number Of Ingredients 17

Ingredients

5 California chiles
5 guajillo chiles
5 pasilla chiles
5 cloves garlic
1/4 cup fresh oregano leaves
2 pounds heirloom tomatoes
1 cup oatmeal
1/4 cup ground cumin
1/4 cup paprika
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
3 pounds ground beef chuck
1 pound ground beef top round
1 onion, chopped
7 cloves garlic, diced

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.

TEXAS CHILI SAUCE

Texas Chili Sauce image

Make and share this Texas Chili Sauce recipe from Food.com.

Provided by Alvin Towriss

Categories Sauces

Time 1h40m

Yield 6 pints

Number Of Ingredients 11

Ingredients

16 cups peeled and chopped ripe tomatoes (about 32 medium)
2 cups chopped onions
2 cups chopped sweet red peppers (2 large)
1 teaspoon whole cloves
1 teaspoon whole allspice
1 cinnamon stick, broken up
2 garlic cloves, peeled
1 dry chili pepper
1 cup brown sugar, packed
3 cups white vinegar
2 tablespoons salt

Steps:

Combine tomatoes, onions and the red peppers in a large kettle. Tie cloves, allspice, cinnamon, garlic and chili pepper in a small cheesecloth bag and add to the vegetables. Bring to a boil over high heat and cook rapidly, stirring constantly until only about 1/2 of the original amount remains in the kettle (about 30 minutes).Add all the remaining ingredients and bring to a boil. Boil, stirring constantly 5 minutes.Discard spice bag. Ladle into sterilized jars and seal. Makes about 6 pints.
(I now used ground spices because it is much easier).

Nutrition Facts : Calories 288.5, Fat 1.2, SaturatedFat 0.3, Sodium 2373.5, Carbohydrate 64.8, Fiber 7.7, Sugar 52.8, Protein 5.3

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