TEXAS STYLE BEER BRAISED CHILI
This award winning recipe is from the Northern Spy Food Co in New York City, New York. Best made a day or two prior to when you need to serve it.
Provided by Member 610488
Categories Stew
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree F oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside.
- For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and 1/4 cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted.
- Deglaze with beer and red wine. Reduce by half and then add the tomatoes, the ground Aleppo pepper, cinnamon, cumin, cayenne and red chili flake.
- Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste.
- For spicier chili, add more ground Aleppo pepper and cayenne pepper. Garnish with scallions.
- *These peppers can be found at Kalustyan's or at most specialty/gourmet grocery stores.
Nutrition Facts : Calories 932.3, Fat 50.1, SaturatedFat 19.7, Cholesterol 195.6, Sodium 692, Carbohydrate 41.6, Fiber 11.6, Sugar 18.1, Protein 56.6
TEXAS STYLE BEER BRAISED CHILI
Steps:
- For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside. For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and ¼ cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted. Deglaze with beer and red wine. Reduce by half and then add the tomatoes, Aleppo, cinnamon, cumin, cayenne and red chili flake. Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste. For spicier chili, add more Aleppo and cayenne. Garnish with scallions. *These peppers can be found at Kalustyan's or at most specialty/gourmet grocery stores
TEXAS STYLE CHILI
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
- Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
- Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.
TEXAS-STYLE CHILI
Calling a dish "Texas Chili," especially if you're not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews
Time 2h
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
- Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
- In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
- To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
- Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
- Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams
BIG BEND TEXAS-STYLE CHILI
The saying goes that there are as many chili recipes in Texas as there are Texans; why, even LBJ, the late president, had his own favorite recipe. There are many schools of thought when it comes to the subject of chili. Some purists favor chopped beef, others ground beef, as here; some swear by kidney beans, others dismiss them as an adulteration! Whatever their preferences, chili fans should know that every fall in Terlingua, a hamlet nestled in the mountainous Big Bend area of southwestern Texas, a national chili cookoff is held that arouses considerable passions. Grizzled old hands and aspiring cooks alike converge on the area from all quarters and enjoy one another's company as well as the world-class chili. Since this dish contains dark beer, consider using the same beer as a beverage. A lighter style of red wine such as a Beaujolais or Italian Bardolino will also work well with this flavors. Most chili dishes actually taste better the next day, after the flavors have had time to marinate and marry. You can use black beans instead of kidney beans if you prefer, or a mixture of the two.
Provided by JackieOhNo
Categories Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the olive oil in a arge saucepan. Add the garlic and onions, and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 to 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine.
- Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with the goat cheese.
Nutrition Facts : Calories 516.4, Fat 28.3, SaturatedFat 11.4, Cholesterol 92.1, Sodium 666, Carbohydrate 30, Fiber 8.5, Sugar 6.3, Protein 34.1
TEXAS STYLE CHILI
I got this recipe on another web site, but I just can't remember which one! It is AWESOME! Grab the bread and dunk, dunk, dunk! I've made rice or pasta or even once used those small white or red potatoes to accompany this. A HUGE favorite in my house and is best, I think, the second day (or third....) This is really more like a stew than "chili" as we know it. This is the first time I've listed a recipe here... so be gentle! :O) I'd love to know what you all think! Enjoy.
Provided by Scooper
Categories Meat
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak into 1/2" cubes.
- Brown meat in oil (I just dribble olive oil on the bottom of the pan, as the meat makes alot of liquid anyway).
- Add onions (or reserve 1/2 cup for use later) peppers, and garlic to drippings in pan over medium heat.
- Cook 10 minutes stirring occasionally.
- Add more oil if necessary.
- (Note: As I"chunk" my pepers and onions, it takes a bit longer than this for them to soften up).
- Return meat to pan and add tomatoes and their liquid and remaining ingredients, except cheese and set aside onions.
- (Note: When I want it thicker, I use a 28 oz. can of tomatoes as I use the 2nd can of tomato paste).
- Heat to boiling, then reduce to low, cover and simmer approx.
- 1 1/2 hours or until meat is fork tender, stirring occasionally.
- Spoon chili into large bowls, sprinkle cheese and add onions if desired.
Nutrition Facts : Calories 465.3, Fat 35.8, SaturatedFat 13.3, Cholesterol 98.3, Sodium 1370.2, Carbohydrate 11.9, Fiber 2.4, Sugar 6.9, Protein 24.4
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