REAL TEXAS CHILI
I've has such a hard time finding recipes for Texas Chili that you can make as much as you want that I created my own. You can add the beans of your choice but real Texas chili doesn't have beans. Although, beans can stretch chili to feed more people.
Provided by Diana Cherski Salisbury
Categories Chili
Number Of Ingredients 11
Steps:
- 1. Place the ground beef in a large pot with garlic & onion. Cook over medium heat until browned. Drain off the excess fat and add to slow cooker. Add tomato sauce, chili powder, cumin, oregano, salt, Rotel and cayenne to slow cooker. Stir together well, cover, and cook on high for 2-3 hours or on low for 4-6 hours, stirring occasionally. If the mixture becomes overly dry, add water at a time as needed. If it's too watery, thicken with cornstarch dissolved in a little water.
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
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.
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.
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
CHILI (REAL TEXAS CHILI)
There are many cities that claim to be the birthplace of chili, but it was born on the cattle trails of Texas. This will be a big surprise for a lot of you, but real Texas chili does NOT have beans or chunks of tomato. I say that to say this; If you want to experience what early cowboys of Texas experienced then follow this recipe. Oh yeah, don't freak out by the amount of chili powder. If you like your chili hot and spicy leave as is, if you like it spicy omit the cayenne.
Provided by Wing-Man
Categories Pork
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
- Brown meat and onion together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
- Add remaining ingredients into a mixing bowl then stir in 8 ounces of water mixing well, now blend well in with meat and onion mixture.
- Simmer 30 minutes. You can simmer for hours if you want, just stir every 30 minutes.
- Chow down.
- This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .
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