Parker Ranch Chili Recipes

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AUTHENTIC TEXAS RANCH-STYLE CHILI

I have had this recipe for decades. I originally clipped it from a magazine, but don't remember which one or what year - the clipping is quite tattered now! In the clipping write-up, it says, "A really fine chili, cooked the way Texans like it!". I will let the Texan chili aficionados decide that, but I do know my family enjoys...

Provided by Martha Price

Categories     Beef

Time 2h25m

Number Of Ingredients 13



Authentic Texas Ranch-Style Chili image

Steps:

  • 1. Heat 2 tablespoons of oil in a heavy large pot with tight-fitting lid. Lightly brown beef, removing as it browns. Add more oil as needed.
  • 2. After all meat is browned and removed from pot, add garlic and onion to pot and saute until tender and lightly browned. Return all meat to pan.
  • 3. Combine chili powder, flour, and cumin (I don't always crush the cumin seeds, just leave whole). Sprinkle this mixture over the meat; stir over low heat until meat is evenly coated, about 2 minutes.
  • 4. Stir in oregano, salt, cayenne, beef broth and water. Bring to a boil, stirring often. Lower heat, simmer slowly, with lid on for about 2 hours, or until meat is very tender.
  • 5. Sprinkle in the cornmeal, stirring constantly, until mixture is slightly thickened, 5 - 10 minutes. *It is best to let chili "rest" for 15 to 30 minutes before eating; it gives the meat a chance to absorb more of the sauce! Serve with hot white rice and pinto beans on the side, if desired.

4 Tbsp vegetable oil
3 lb beef chuck or round, cut into 1/4 to 1/2-inch cubes
1 c onions, chopped (more if you like)
4 clove garlic, finely minced
4 - 6 Tbsp chili powder (or to taste)
2 Tbsp flour
3 tsp cumin seed, crushed
2 tsp oregano, crushed (from spice bottle)
2 tsp salt
1/4 tsp cayenne pepper
14.5 oz. can(s) condensed beef broth
1 and 1/2 c water
1 - 2 Tbsp cornmeal

RANCH BEAN CHILI

Loaded with beans, peppers, tomatoes and corn, this hearty, colorful chili is sure to be a family hit. I often take it to potlucks and always come home with an empty pot! -Nancy Foreman, East Wenatchee, Washington

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (3 quarts).

Number Of Ingredients 12



Ranch Bean Chili image

Steps:

  • In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through.

Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 840mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 11g fiber), Protein 23g protein.

1 pound lean ground beef (90% lean)
3/4 cup chopped onion
1 medium green pepper, chopped
1 each small sweet orange, red and yellow peppers, chopped
1 teaspoon minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11-1/2 ounces) tomato juice
1-1/3 cups fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix

COPYCAT CHILI'S RANCH DRESSING

Chili's Ranch Dressing is delicious and now you can make it in your home. Our Copycat Chili's Ranch Dressing Recipe is so simple and tastes just like it came from the restaurant. Making Ranch Dressing from scratch will be your go-to dressing for all your salads!

Provided by Katie Clark

Categories     Copycat

Time 5m

Number Of Ingredients 4



Copycat Chili's Ranch Dressing image

Steps:

  • Dump all your ingredients in a medium sized bowl
  • Whisk all together until combined.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 170 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 312 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

1\2 cup mayo
1\2 cup sour cream
1.5 T. buttermilk
1\2 package ranch dressing mix

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