REAL TEXAS CHILI
This is a wonderful chile recipe. Different from any I have had before - no tomatoes or onions go into this recipe. I got this recipe while living in NJ from a Southern Living Magazine. I've lived in Texas for over 25 years now and this recipe really is the best. The chile powder and cumin can be adjusted up for additional heat.
Provided by Linda N
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy pan over medium heat.
- Add beef, stirring frequently till meat changes color but does not brown.
- Lower heat and stir in garlic.
- Combine chili powder, cumin, and flour. Sprinkle meat with this mixture until evenly coated.
- Crumble oregano over meat.
- Add broth and stir till liquid is well blended.
- Add salt and pepper and bring to boil, stirring occasionally. Reduce heat.
- Simmer partially covered for 1 1/2 to 2 hours until meat is falling apart.
- Add drained beans.
Nutrition Facts : Calories 360.6, Fat 14.7, SaturatedFat 5.3, Cholesterol 112.3, Sodium 747.9, Carbohydrate 16.8, Fiber 5.2, Sugar 0.4, Protein 41.7
AUTHENTIC TEXAS BORDER CHILI
Make and share this Authentic Texas Border Chili recipe from Food.com.
Provided by ScottMona
Categories Tex Mex
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.
- Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
- Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
Nutrition Facts : Calories 1689.1, Fat 109.2, SaturatedFat 40.3, Cholesterol 277.1, Sodium 4935.7, Carbohydrate 81.5, Fiber 23.8, Sugar 12.7, Protein 98.7
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
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.
WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!
We all want to brag and say, "this is the best chili" I ever ate; but after 50 plus years of trying and searching different chili recipes this is the best I found for me. Try this first before adding "all" of the packets supplied and then add the "hot" for your own taste.. Don't use the RED PEPPER the first time, I like to use an extra onion, bell pepper, and a can of diced tomatos drained. This is at the bottom of the directions. After you go down this road the first time, heat it up to your likes the next time, but at least this way you have a base line to work from, I'm still on the base line. Try it, see what you think.
Provided by OneEyeJack
Categories < 4 Hours
Time 1h30m
Yield 1 qt, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
- ADD the following and stir:.
- 1 - 46 oz can of Campbell tomato juice.
- 1 - 15 oz can diced tomatos - drained -.
- ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
- COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
- For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
- Stir into chili and simmer 30 minutes.
Nutrition Facts : Calories 389.3, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 705.5, Carbohydrate 15.3, Fiber 2.4, Sugar 11.1, Protein 30.9
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