Fiery Texas Chili Recipes

Steps:

• In large skillet braise meat in 1/4 cup oil till browned. Transfer to slow cooker or large pot leaving liquid in skillet.
• Add water and tomato sauce to meat, cook over low heat.
• Saute onion, green pepper and garlic in remaining oil and liquid in skillet.
• Add remaining dry ingredients and jalapeno peppers with seeds removed.
• Simmer about 30 minutes then transfer to kettle or slow cooker. Cooker on low about 2 hours. Dip off grease that forms on top.

Steps:

• Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
• Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
• Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
• Use the leftover chili to make Chili-Corn Casserole.