Texas Rising Chili Con Carne Recipes

Steps:

• Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
• Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
• Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
• Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in the tomatoes, tomato sauce, beans, chili powder, oregano, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Steps:

• Grind the meat through the coarse blade of a meat grinder.
• In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
• Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
• Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
• Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
• Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
• Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
• Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
• Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
• If the mixtures is too thick, thin it with a small amount of boiling water.
• Taste and adjust seasonings.
• Serve with hunks of smokin' hot cornbread and a tall iced tea.

Steps:

• Brown meat in a large, heavy bottom pot, and drain off grease.
• Add garlic, onion, bell pepper, celery, jalapeno, cumin, oregano, chili powder, black pepper, salt, and paprika.
• Add 2 cups water, and let simmer for 30 minutes.
• Add tomato paste, diced tomatoes, and beer.
• Cook for 30 minutes or until desired consistency is reached.
• According to Bob, DO NOT ADD BEANS OR RICE!
• This is considered a felony offense by many Texans!
• Beans may, however, be served on the side, if desired.

Steps:

• Tear the chilies in strips and pour one cup boiling water over them. Let them soak for 30 minutes. Drain, reserving the liquid, and set aside.
• Heat the oil in a heavy skillet and brown the beef cubes. Add the chili soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour.
• Meanwhile, puree the remaining ingredients, including the chilies, with a little water if needed, in an electric blender. Add the puree to the meat and let simmer for 30 minutes more. Remove bay leaves before serving.