AUTHENTIC CHILI RECIPE, A.K.A. BOWL OF RED
Texas style Red Chile with tender beef, flavorful chilies and not a bean in sight.
Provided by Sandy H.
Categories Main Course
Number Of Ingredients 8
Steps:
- Cook four slices of bacon in a large stockpot. Remove bacon and mince.
- Add beef to the pot and cook in the bacon drippings until very well browned.
- Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of finely ground chile pods (I used guajillo and ancho). Grind pods in a blender or spice grinder until fine. Add 1 tablespoon cumin, 1 tablespoon salt and enough water to cover the beef.
- Return bacon to the pot.
- Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
RED BEEF CHILI
Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
- Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.
SIMPLE, PERFECT CHILI
Ree Drummond's Simple, Perfect Chili recipe from The Pioneer Woman on Food Network will be a new comfort-food favorite for your family.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
- After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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).
TRUE TEXAS CHILI
Provided by Stanley Lobel
Categories Beef Pepper Vegetable Sauté Super Bowl Dinner Meat Ground Beef Fall Winter Tailgating Family Reunion Poker/Game Night Chile Pepper Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
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.
RED CHILI
Make and share this Red Chili recipe from Food.com.
Provided by Denver cooks
Categories Beans
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
- Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
- Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
- Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Nutrition Facts : Calories 426.2, Fat 15.9, SaturatedFat 5.2, Cholesterol 56.4, Sodium 1313.1, Carbohydrate 43, Fiber 12.9, Sugar 13.1, Protein 28
TRADITIONAL NEW MEXICAN RED CHILE SAUCE
The dried red chiles have a distintive earthy taste. You may enrich the sauce with a bit of cream. Use in Carne Adovada or enchiladas. Just remember to cover the rubber or plastic parts of your blender with plastic wrap and use metal spoons. These red chiles will stain rubber and plastic permanently.
Provided by Miss Annie
Categories Sauces
Time 45m
Yield 1 1/2-2 Quarts
Number Of Ingredients 6
Steps:
- Place the chile pods on a foil lined cookie sheet and warm in a 375º F.
- oven for just a few minutes until they become soft and leathery.
- Working in small batches at a time, fit pods into a blender or food processor.
- Purée with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
- Place each batch of puréed mixture in a large bowl until all have been blended.
- Stir the batches together.
- Store in refrigerator.
Nutrition Facts : Calories 1145.9, Fat 18.2, SaturatedFat 2.6, Sodium 1842.5, Carbohydrate 248.9, Fiber 90.5, Sugar 129.4, Protein 38.2
More about "traditional red chili food"
AUTHENTIC MEXICAN RED CHILE SAUCE - REBOOTED MOM
From rebootedmom.com
10 TRADITIONAL CHILEAN DISHES YOU NEED TO TRY - CULTURE TRIP
From theculturetrip.com
AUTHENTIC THAI RED CURRY PASTE RECIPE (พริกแกงเผ็ด)
From eatingthaifood.com
THE BEST CLASSIC CHILI - THE WHOLESOME DISH
From thewholesomedish.com
RECIPE FOR REAL TEXAS CHILI: THE GENUINE ARTICLE
From thespruceeats.com
TEXAS CHILI - AN AUTHENTIC BOWL OF RED RECIPE - MAKE …
From makeyourmeals.com
CHILI CON CARNE - WIKIPEDIA
From en.wikipedia.org
10 BEST NEW MEXICO RED CHILE RECIPES | YUMMLY
From yummly.com
BEST EVER CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHILE FOOD: 17 TRADITIONAL CHILEAN DISHES YOU MUST TRY
From rainforestcruises.com
CHILI HISTORY - NATIONAL CHILI DAY
From nationalchiliday.com
RED CHILAQUILES RECIPE - COOKIE AND KATE
From cookieandkate.com
AUTHENTIC RED CHILE SAUCE | HOMEMADE FOR ELLE
From homemadeforelle.com
RED ENCHILADA SAUCE RECIPE [STEP-BY-STEP] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
CHILE FOOD - 20 TRADITIONAL DISHES TO TRY IN CHILE
From internationalliving.com
AUTHENTIC TEXAS CHILI FROM A TEXAN - BURRATA AND BUBBLES
From burrataandbubbles.com
BEST SAUCY AND SPICY TEXAS RED CHILI - A RED SPATULA
From aredspatula.com
BEST AUTHENTIC ENCHILADA SAUCE - THE DARING GOURMET
From daringgourmet.com
NEW MEXICAN RECIPES | RED CHILE SAUCE | NEW MEXICO TRUE
From newmexico.org
TEXAS RED CHILI RECIPE | TEXAS STYLE CHILI RECIPE - THE MOM 100
From themom100.com
GRANDMA’S TRADITIONAL MEXICAN RED CHILI PORK – LOVE WHAT MATTERS
From lovewhatmatters.com
TRADITIONAL RED CHILE SAUCE (FROM RED CHILE PODS) - BUENO FOODS
From buenofoods.com
12 COMMON DRIED CHILE PEPPERS TO SPICE UP ANY DISH
From thespruceeats.com
HERE IS A RED CHILE STEW RECIPE! - MADE IN NEW MEXICO
From madeinnewmexico.com
17 OF THE TASTIEST TRADITIONAL CHILEAN DISHES - AMIGOFOODS
From blog.amigofoods.com
EASY HOMEMADE RED CHILI - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
CHILEAN FOOD: 40 TRADITIONAL DISHES TO LOOK FOR IN CHILE
From willflyforfood.net
SERIOUSLY GOOD TEXAS INSPIRED RED CHILI
From inspiredtaste.net
HOW TO MAKE MEXICAN CHILAQUILES (CHILAQUILES ROJOS)
From mexicoinmykitchen.com
RECIPE: RED CHILE - THE AUTHENTIC NEW MEXICAN
From theauthenticnewmexican.net
7 TYPES OF REGIONAL CHILI | ALLRECIPES
From allrecipes.com
RED CHILI RECIPE - EASY & SOUL-WARMING {VIDEO} - BOULDER …
From boulderlocavore.com
TEXAS CHILI RECIPE | AWARD WINNING RECIPE - BUTTER N THYME
From butter-n-thyme.com
THE COMPLETE GUIDE TO REGIONAL CHILI STYLES | MYRECIPES
From myrecipes.com
30 BEST CHILEAN RECIPES USING TRADITIONAL FOOD FROM CHILE
From ourbigescape.com
30 DISHES THAT PROVE CHILEAN FOOD WILL BLOW YOU AWAY
From baconismagic.ca
RED BEEF CHILI RECIPE (TWO YEARS NATIONAL CHAMPION RECIPE)
From ilovegrillingmeat.com
RED CHILE PEPPER RECIPES | ALLRECIPES
From allrecipes.com
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