TEXAS RED CHILI
Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes about 8 cups
Number Of Ingredients 12
Steps:
- Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
- Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
- Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
- Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).
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 RED COORS CHILI
I created this recipe during my chili cook-off days. If you decide to use my recipe in any cook-offs, you will need to use onion powder instead of onion and omit the Rotel green chiles and use ground habanero powder instead. Most contest rules state that chili gravy must not have chunks. You will have to 86 the beans as well. If you have trouble finding Habanero powder, let me know, I make it myself. Enjoy!
Provided by Casey Brown-Myers
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Briefly sear meat and then add: diced onion,paprika,
- chipotle chili pepper, boullion cube, Rotel green chile's and Coors to.
- cover. Simmer, covered, for 1/2 hour or so.
- Add cumin, garlic powder, black pepper, chili powder and beans. Cook for another 30 minutes or until meat is tender.
Nutrition Facts : Calories 549.6, Fat 21, SaturatedFat 7.3, Cholesterol 77.2, Sodium 657.9, Carbohydrate 48.9, Fiber 15.8, Sugar 2.8, Protein 34.8
CHILI CON COORS
The Coors beer (or your favorite), combined with the ingredients adds a great flavor to this chili. I've been making this for years and still enjoy it every time!
Provided by Maine-iac
Categories Lunch/Snacks
Time 3h30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 26
Steps:
- In a large pot, cook bacon in 1 T olive oil, and set aside.
- To same pot, sauté onion, garlic, celery, and peppers.
- In separate pan, cook ground beef in 1 T olive oil.
- Drain and add beef to sauté mixture.
- Mash B&M beans using a potato masher, mix in 4 T white flour, and set aside.
- Add remaining ingredients and spices.
- Add cooked bacon, bean/flour mixture, and beer.
- Stir well, cover, and bring to boil.
- Simmer, covered, for 3 hours.
- Taste and re-season with spices.
- Refrigerate overnight (if you can wait).
- Reheat next day and enjoy!
- Serve with grated cheddar or jack cheese and/or sour cream.
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