JOHN'S CHILI
Good chili from the great ol' state of TEXAS. Hope you enjoy this favorite of our family.
Provided by JOHN MITSCHKE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h45m
Yield 12
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
- Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 30.5 g, Cholesterol 95.1 mg, Fat 21.7 g, Fiber 8.6 g, Protein 33.9 g, SaturatedFat 7.8 g, Sodium 876.6 mg, Sugar 10.1 g
TYLER'S TEXAS CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
- Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
TEXAS CHILI
Provided by Food Network
Categories main-dish
Time 5h
Yield 6 to 7 servings
Number Of Ingredients 17
Steps:
- For the chile sauce: Cover the California chiles, guajillo chiles and pasilla chiles with water in a medium saucepan and soak for 2 hours. Add the garlic and simmer until tender, about 30 minutes. Blend small batches at a time in blender, adding some fresh oregano each time. Strain through a medium-mesh strainer.
- For the stewed tomatoes: Simmer the heirloom tomatoes whole in a large uncovered pot over medium heat until they are broken down and have released some of their liquid, about 45 minutes. Let cool slightly and then puree with an immersion blender.
- For the chili spices: Combine the oatmeal, cumin, paprika, salt, black pepper, cayenne pepper and red pepper flakes in a bowl. Set aside.
- For the chili: Preheat the oven to 350 degree F. Mix together the chuck, top round, onion and garlic in a Dutch oven. Cook in the oven, stirring occasionally, until brown.
- Add the chili spices to the ground beef mixture and cook 20 minutes more. Then add the stewed tomatoes and chile sauce. Cook until an instant-read thermometer register 160 degrees F, about 1 hour.
TEXAS CHILI
Steps:
- Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.
- Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
- Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.
- Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.
- Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.
SMOKIN' TEXAS CHILI
Your favorite chunky salsa kicks up the flavor and the heat in this beef and bean Texas chili.
Provided by Allrecipes Member
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
- Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
- Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
- Sprinkle with the cilantro, if desired.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 21.8 g, Cholesterol 49 mg, Fat 11.6 g, Fiber 9.2 g, Protein 24 g, SaturatedFat 3.2 g, Sodium 1128.2 mg, Sugar 8.9 g
JOHN GAMBILL'S TEXAS CHILI
Having searched for the perfect chili recipe for years this is a savory and spicy concoction that I've developed to suit my own tastes. It's quite a hit in my household.
Provided by John Gambill
Categories Vegetable
Time 6h
Yield 20-30 serving(s)
Number Of Ingredients 29
Steps:
- Brew strong coffee.
- Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro.
- On the stove in a large dutch oven fry bacon until crisp.
- Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
- Brown remaining meats and onions in bacon fat over medium heat, stirring often.
- Drain fat and discard.
- Add beer and garlic to browned meats, simmer until beer evaporates.
- Crumble cooked and cooled bacon and add to the oven.
- Add all other ingredients and bring to a boil.
- Stir well, reduce heat to a slow simmer and cover.
- Cook for at least 4 hours (the longer the better) being sure to stir occasionally.
- I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld).
- The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often.
- You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2°C masa harina or 1/2°C flour mixed with enough water to make a thin fluid and stir into the hot chili.
- You may add more salt to suit your taste at this point.
- Simmer for another 15 minutes.
- Remove bay leaves, if you can find them.
- Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.
TEXAS CHILI
Chili tastes are highly personal, often inflexible and loaded with preconceptions - the political party of culinary offerings. "I don't disagree with anyone's chili," Robb Walsh, a Texas food historian, the author of "The Tex-Mex Cookbook" and a restaurateur, told The Times. "If you are making a one-pot meal and you want to put beans in it, that's fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 2h30m
Yield 4 to 6 servings (about 8 cups)
Number Of Ingredients 17
Steps:
- Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
- Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
- Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
- Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 994 milligrams, Sugar 12 grams, TransFat 0 grams
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