EXTRA HOT TEXAS CHILI
I have had this written down for years. My son and I love it. DH and daughter thought it was on the HOT side. This is really good! We like it served on top of rice with the Pinto beans on the side. Hope you enjoy!
Provided by teresas
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, brown half of the meat in hot oil.
- With a slotted spoon, remove meat and set aside.
- Add remaining meat, onion, garlic, cumin, and ground chile peppers; cook till meat is brown.
- Return rest of meat to pan.
- Stir in remaining ingredients; bring to a boil and reduce heat.
- simmer, uncovered, for 1-1 1/2 hours or until meat is tender, stirring occasionally.
- Serve with hot cooked Pinto Beans.
Nutrition Facts : Calories 298.6, Fat 6.5, SaturatedFat 0.9, Sodium 204.5, Carbohydrate 53.5, Fiber 13.1, Sugar 16.3, Protein 14.2
SUPREMELY HOT TEXAS CHILI
Given the fact that my hubby is from Texas, he requires some "heat" in our menu planning. So, I came up with this recipe, which he absolutely loves.
Provided by Michele Wallace
Categories Beef
Time 3h15m
Number Of Ingredients 31
Steps:
- 1. In a heavy large seasoned pot, brown meat in small amount of extra virgin olive oil. Add onions, garlic and green peppers all together, stirring frequently. Meat should be light brown in color, and onions transparent.
- 2. Add all spices at once, as well as seasonings, stirring well.
- 3. Add crushed tomatoes, tomato sauces, enchilada sauces, and beef broth, stir well, and be careful not to bruise the sauce.
- 4. Cover and simmer on low heat for 1 1/2 hours. Add 2 cups water, brown sugar, vinegar, and tabasco sauce. Stirring occasionally.
- 5. Cook uncovered 1 hour longer, stirring frequently. Skim off accumulated fat. If beans are desired, add beans and juice to pot during last 30 minutes of cooking.
- 6. Serve hot in bowls with your choice of toppings. May be frozen for later use.
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
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.
EASY TEXAS CHILI
This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don't worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili.
Provided by Roger K
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 20
Number Of Ingredients 12
Steps:
- Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
- Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 14.9 g, Cholesterol 27.4 mg, Fat 7.3 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 605.3 mg, Sugar 4.7 g
More about "supremely hot texas chili recipes"
TEXAS CHILI RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
Ratings 44Calories 447 per servingCategory Main Course
- Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
- Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
THE BEST TEXAS CHILI - AUTHENTIC RECIPE FROM A BORN …
From oursweetadventures.com
HOT TEXAS CHILI RECIPE - TEXASREALFOOD
From discover.texasrealfood.com
A TRUE, AUTHENTIC TEXAS CHILI RECIPE | HOMESICK TEXAN
From homesicktexan.com
BEST EVER TEXAS CHILI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
RANCHER'S TEXAS CHILI (CHILI CON CARNE) RECIPE - LITTLE SPICE …
From littlespicejar.com
TEXAS CHILI - THE SEASONED MOM
From theseasonedmom.com
TEXAS CHILI (INCREDIBLY RICH, TASTY CHILI WITHOUT BEANS!)
From bakeitwithlove.com
TEXAS CHILI {PERFECT FOR A CROWD} - SPEND WITH PENNIES
From spendwithpennies.com
TEXAS ROADHOUSE CHILI RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
TEXAS CHILI RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
TEXAS CHILI RECIPE (RICH & MEATY, WITH NO BEANS) | KITCHN
From thekitchn.com
TEXAS-STYLE CHILI CON CARNE - ONCE UPON A CHEF
From onceuponachef.com
TEXAS-STYLE CHILI (CHILI CON CARNE) - THE CHUNKY CHEF
From thechunkychef.com
TEXAS CHILI - AWARD WINNING CHILI RECIPE • THE WICKED …
From thewickednoodle.com
TRUE TEXAS CHILI (CHILI CON CARNE) - HOUSE OF YUMM
From houseofyumm.com
TEXAS CHILI RECIPE (WON OVER 30 COOKOFFS!) - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love