Texas New Mexico Chili Food

THE BEST AUTHENTIC TEXAS CHILI RECIPE

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.

REAL TEXAS CHILI: THE GENUINE ARTICLE

Steps:

• Sear the beef in the oil in a large pot over medium-high heat until browned. Do this in batches if necessary.
• After the beef is browned well, add the onions to the pot and saute for 5 minutes. Add the garlic and cornmeal and cook for 1 minute.
• Add all the remaining ingredients and bring to a boil, reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. Add water as the chili cooks to make it thicker or thinner, as desired.

TEXAS-STYLE CHILI

Steps:

• Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree.
• Heat the oil in a large pot over medium-high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin.
• Add 3 cups water, the beef broth, chile puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper.

NEW MEXICO CHILI

Steps:

• Brown the beef in oil. Add the onions, celery, and garlic and sauté until soft. Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or until meat is tender. Add more water if necessary.

TEXAS CHILI

Steps:

• Place flour in a large zip-top plastic bag.
• Add beef; shake to coat.
• Heat 3 T oil in Dutch oven; add beef and any remaining flour.
• Brown beef over medium-high heat; remove beef from pan; set aside.
• Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.
• Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.
• Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.
• Uncover; simmer stirring occasionally 30-60 minutes longer.

TEXAS NEW MEXICO CHILI

Steps:

• In a large pot over medium heat, combine the onion, garlic, red bell pepper and ground beef and saute for 10 minutes, or until meat is browned. Add the cumin, chili powder, oregano and bay leaf and saute for 2 to 3 more minutes.
• Then add the chicken broth and the tomatoes, mix well and cook for 30 minutes. Add the pinto beans and kidney beans and continue cooking for 10 more minutes. Finally, add the cornmeal, stirring well, until the chili thickens, about 10 to 15 minutes. Remove bay leaf.

TRUE TEXAS CHILI

Steps:

• 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
• 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
• 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
• 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
• 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
• 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

TEXAS-STYLE CHILI

Steps:

• In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
• Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
• In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
• To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
• Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
• Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

TRULY TEXAN CHILI

Steps:

• In a Dutch oven, cook beef and garlic over medium heat until no longer pink; drain. Combine the flour, chili powder, oregano and cumin; sprinkle over meat, stirring until evenly coated. Add the broth, beans if desired, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours to allow flavors to blend, stirring occasionally. Sprinkle with cheese, tortilla chips, sour cream and/or lime wedges if desired.

TEXAS NEW MEXICO CHILI

Steps:

• In a large pot over medium heat, combine the onion, garlic, red bell pepper and ground beef and saute for 10 minutes, or until meat is browned. Add the cumin, chili powder, oregano and bay leaf and saute for 2 to 3 more minutes.
• Then add the chicken broth and the tomatoes, mix well and cook for 30 minutes. Add the pinto beans and kidney beans and continue cooking for 10 more minutes. Finally, add the cornmeal, stirring well, until the chili thickens, about 10 to 15 minutes. Remove bay leaf.