TYLER'S TEXAS CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
- Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
TEXAS RED CHILI
Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes about 8 cups
Number Of Ingredients 12
Steps:
- Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
- Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
- Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
- Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).
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.
TEXAS CHILI
Provided by Guy Fieri
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 76
Steps:
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
DADDY'S 'IF THEY'DA HAD THIS AT THE ALAMO WE WOULD'HA WON!' TEXAS CHILI
My Daddy, 'born and bred' in Texas, came up with this recipe and the name for it. It took some convincing, but I got him to allow me to share the recipe. We love it and hope you do to. Enjoy!!
Provided by KIKI810
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h30m
Yield 20
Number Of Ingredients 16
Steps:
- Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
- Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano.
- Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don't tell my Daddy!!!).
- During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired.
- Mix in the masa harina, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 11.9 g, Cholesterol 121.6 mg, Fat 35.8 g, Fiber 3.2 g, Protein 35.3 g, SaturatedFat 14.3 g, Sodium 1105.8 mg, Sugar 3.7 g
BIG DADDY'S TEXAS RED CHILI
BD says, "My standard chili served me well over the years until I discovered the joy of Internet shopping. This gave me access to all sorts of wonderful ingredients previously unavailable. For chili this meant access to real chiles. Ancho chiles (the dried form of the Poblano) can be rehydrated and simmered to create a wonderful puree that adds character and depth to all sorts of dishes. Not wanting to change my original chili recipe (nostalgia, you know) I created Texas Red. This chili recipe is now my very favorite." StevenHB: Favorite chili of my older daughter and the rest of the family as well. See: http://www.bigdaddyskitchen.com/cookbook/recipes/Big%20Daddy's%20Texas%20Red.htm
Provided by StevenHB
Categories Meat
Time 2h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Beef should be "course chili grind" or sliced into 1/4-inch or less strips about 1-inch long. Anaheim chiles are frequently called green chiles in the market.
- Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside.
- While the chiles are simmering brown the ground pork, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. Break up any lumps and cook, stirring occasionally until the meat is evenly browned.
- Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary).
- While the beef and onions are simmering place the Ancho chiles in a blender with about ¼ cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a ½ hour.
- For best results allow chili to cool completely and then reheat.
Nutrition Facts : Calories 353.1, Fat 21.3, SaturatedFat 6.5, Cholesterol 82.4, Sodium 882.4, Carbohydrate 11.3, Fiber 3.3, Sugar 3.4, Protein 30.1
CHILI - AUTHENTIC TEXAS RED
Here's a favorite that's authentic to Texas. Real Texas Chili has no onion, tomato, and especially, NO BEANS! Chili with beans is a different dish and it's called, you guessed it, chili beans. Chili beans are good and I like them but they are not, I repeat, ARE NOT chili. I like to go large and this recipe belongs in a crock pot.
Provided by philmckn
Categories Very Low Carbs
Time 7h20m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium high heat. Sear the stew meat in the oil for 2 minutes. Pour meat into bowl and combine chili powder, cumin and flour. Mix with the meat until evenly coated. Pour in broth. Add the salt and ground black pepper pour into crock pot, add garlic put on high for an hour then reduce to low for six to seven hours stirring occasionally.
Nutrition Facts : Calories 1671.7, Fat 120.8, SaturatedFat 46.7, Cholesterol 474.6, Sodium 3145.7, Carbohydrate 11.7, Fiber 3.1, Sugar 0.6, Protein 129.1
REAL TEXAS CHILI
Steps:
- Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well.
- Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency.
- Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more.
- IMPORTANT: Cool and refrigerate overnight.
- To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.
TEXAS RED COORS CHILI
I created this recipe during my chili cook-off days. If you decide to use my recipe in any cook-offs, you will need to use onion powder instead of onion and omit the Rotel green chiles and use ground habanero powder instead. Most contest rules state that chili gravy must not have chunks. You will have to 86 the beans as well. If you have trouble finding Habanero powder, let me know, I make it myself. Enjoy!
Provided by Casey Brown-Myers
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Briefly sear meat and then add: diced onion,paprika,
- chipotle chili pepper, boullion cube, Rotel green chile's and Coors to.
- cover. Simmer, covered, for 1/2 hour or so.
- Add cumin, garlic powder, black pepper, chili powder and beans. Cook for another 30 minutes or until meat is tender.
Nutrition Facts : Calories 549.6, Fat 21, SaturatedFat 7.3, Cholesterol 77.2, Sodium 657.9, Carbohydrate 48.9, Fiber 15.8, Sugar 2.8, Protein 34.8
TEXAS- RED CHILI CON CARNE
This recipe was given to my wife, Glenda, by Bob Keith, one of her old Houston friends, now deceased, a Montana native transplanted to Texas. I felt I had to include this recipe appease No-Bean chili afficionados and to offset my recipe for Texas Chil Beans. This IS a very good no-beans recipe, though I prefer to substitute 3-4 Poblano peppers for the bell peppers.
Provided by Toby Jermain
Categories Vegetable
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Brown meat in a large, heavy bottom pot, and drain off grease.
- Add garlic, onion, bell pepper, celery, jalapeno, cumin, oregano, chili powder, black pepper, salt, and paprika.
- Add 2 cups water, and let simmer for 30 minutes.
- Add tomato paste, diced tomatoes, and beer.
- Cook for 30 minutes or until desired consistency is reached.
- According to Bob, DO NOT ADD BEANS OR RICE!
- This is considered a felony offense by many Texans!
- Beans may, however, be served on the side, if desired.
Nutrition Facts : Calories 672, Fat 47.6, SaturatedFat 17.8, Cholesterol 161, Sodium 1786.6, Carbohydrate 18.9, Fiber 7.1, Sugar 6.5, Protein 43
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
BOWL OF RED ( TEXAS CHILI CON CARNE )
Make and share this Bowl of Red ( Texas Chili Con Carne ) recipe from Food.com.
Provided by Miss Erin C.
Categories One Dish Meal
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
- Add the garlic and cook until it's transparent.
- Add the meat in several batches along with the chili, cumin, oregano and paprika.
- Remove each batch to a large bowl as it's cooked.
- Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat.
- Add the salt and cayenne and stir well.
- cover the pot and cook over low heat for 2 hours, stirring from time to time.
- Remove the lid and simmer the final hour.
- Skim off any fat on the surface.
- Add the cornmeal and stir in well.
- Cook for 15 more minutes and serve hot in deep bowls.
- Garnish with sour cream, chopped cilantro and shredded cheese.
Q'S TEXAS BUDWEISER CHILI
Make and share this Q's Texas Budweiser Chili recipe from Food.com.
Provided by wateryfingers
Categories Steak
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Boil 2 1/2 cups water and remove from heat. Steep the ancho chilies for 30 minutes.
- Add 2 tbsp canola oil to heavy, cast-iron dutch oven. Brown chuck in small batches. Avoid overcrowding as it causes the meat to steam. Set aside. Brown ground chuck. Set aside.
- In same dutch oven, saute' onions, peppers, and garlic until onions become translucent and peppers become tender. Add the cumin and stir for one additional minute.
- Add the Budweiser, sirloin, chuck, beef bouillon, tomatoes, oregano, chili powder, garlic powder, salt, pepper, 1-2 whole jalapenos, and bay leaves. Stir well. Additional Budweiser may be added if needed to just cover the mixture.
- Place the steeped ancho chilies and it's liquid into a blender and blend well. Add this mixture to the dutch oven.
- Cook low and slow, covered for about 3 hours, stirring occasionally.
- Raise the heat and bring to a medium boil. Whisk the 2 tbsp masa harina with cold water and slowly stir mixture into chili. Bring back up to slow boil and cook an additional 30 minutes.
- Remove from heat. Remove bay leaves. Allow to set up for at least 30 minutes. Top with finely diced onion and grated sharp cheddar! Enjoy with a cold Budweiser and some great skillet cornbread!
Nutrition Facts : Calories 568.6, Fat 32.5, SaturatedFat 11, Cholesterol 104.5, Sodium 2800.2, Carbohydrate 31.6, Fiber 7.8, Sugar 10.2, Protein 32.2
More about "texas red coors chili food"
TEXAS CHILI - AN AUTHENTIC BOWL OF RED RECIPE - MAKE …
From makeyourmeals.com
TEXAS RED. CHILI, THAT IS - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
RECIPE FOR REAL TEXAS CHILI: THE GENUINE ARTICLE
From thespruceeats.com
COWBOY CHILI (EASY TEXAS RED CHILI) • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.5/5 (73)Category Dinner Recipes
- In a heavy bottomed soup pot (preferably cast iron) brown the beef cubes over medium high heat, 2-3 minutes.
- Stir in the chili powder, cumin, salt, and black pepper. Add the water and bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 3-4 hours, until the beef is incredibly tender and the chili is thick. (Check the chili occasionally and add more water if it looks too dry.)
- Just before serving, mix in the Masa Harina slowly, stirring to let any excess moisture be absorbed, creating a nice, thick chili.
TEXAS RED CHILI - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
TEXAS CHILI HISTORY: HOW A SIMPLE BOWL OF RED BECAME THE STATE DISH
From texashillcountry.com
TEXAS CHILI RECIPE | AWARD WINNING RECIPE - BUTTER N THYME
From butter-n-thyme.com
REAL TEXAS CHILE CON CARNE | THE FOOD LAB - SERIOUS EATS
From seriouseats.com
ORIGINAL TEXAS CHILI CON CARNE RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE TEXAS RED CHILI - GREATCOOKINGTIPS.COM
From greatcookingtips.com
THE BEST TEXAS CHILI – AUTHENTIC RECIPE FROM A BORN AND RAISED …
From oursweetadventures.com
10 BEST TEXAS ALL MEAT CHILI RECIPES - YUMMLY
From yummly.com
TEXAS CHILI RECIPE (NO BEANS) - KITCHN
From thekitchn.com
TEXAS RED CHILI - DADCOOKSDINNER
From dadcooksdinner.com
COOK OFF WINNING TEXAS-STYLE CHILI - MY KITCHEN LITTLE
From mykitchenlittle.com
TEXAS-STYLE CHILI (CHILI CON CARNE) - THE CHUNKY CHEF
From thechunkychef.com
BEST COPYCAT TEXAS ROADHOUSE CHILI RECIPE - INTENTIONAL HOSPITALITY
From intentionalhospitality.com
BEST SAUCY AND SPICY TEXAS RED CHILI - A RED SPATULA
From aredspatula.com
COPYCAT TEXAS ROADHOUSE CHILI - COMFORT FOOD | ALL SHE COOKS
From allshecooks.com
TEXAS RED CHILI-WHEN YOU DON’T WANT THE BEANS
From thetailgatefoodie.com
TEXAS RED CHILI RECIPE - THE MOM 100
From themom100.com
TEXAS FLAVOR - MOLSON COORS
From molsoncoors.com
TEXAS-STYLE CHILI A.K.A “TEXAS RED” | FOODLAND
From foodland.com
BEST EVER TEXAS CHILI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
AUTHENTIC TEXAS CHILI FROM A TEXAN - BURRATA AND BUBBLES
From burrataandbubbles.com
THE ONE AND ONLY TEXAS STYLE CHILI CON CARNE RECIPE
From amazingribs.com
REAL TEXAS CHILI - FOOD FIDELITY
From foodfidelity.com
TEXAS RED CHILI PURISTS ARE WRONG. BEANS DO BELONG IN CHILI, AND ...
From expressnews.com
RECIPE: TEXAS RED CHILI - TASTINGTABLE.COM
From tastingtable.com
ICONIC SOUTHERN PLATES: TEXAS' CHILI CON CARNE
From southernliving.com
LOW CARB AUTHENTIC TEXAS CHILI RED – KETO DREAMS COME TRUE
From fluffychixcook.com
THESE 10 RESTAURANTS SERVE THE BEST CHILI IN TEXAS
From onlyinyourstate.com
SERIOUSLY GOOD TEXAS INSPIRED RED CHILI
From inspiredtaste.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love