Texas Chile Con Carne (No Beans, Chunky Beef) | Kenji's Cooking Show
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Here's a video for a weeknight ground beef and bean chili:
Here's the recipe, which also appears in an updated form in my first book, The Food Lab:
Here's a pressure cooker version:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
The Only Chili Recipe You Need This Comfort Food Season
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Shopping List:
1 lb 80/20 ground beef
1 lb ground pork
all purpose seasoning (or just salt, pepper, onion, garlic)
1-2 tsps beef bouillon powder
4-6 oz mexican beer
1 onion and bell pepper
2 jalapenos
1 can chipotle peppers in adobo
2-3 tbsps cocao powder
1 tbsp cumin, smoked paprika, chili powder
1 pinch of cinnamon
28 oz crushed tomatoes
1 can tomato soup
1 can light and dark red kidney beans
2-3 tbsps brown sugar
2 tbsps honey
1 tbsp roasted garlic
Toppings:
cilantro or chives, sour cream, cheddar cheese, fried onions, sliced jalapenos
Best Texas Chili Recipe Award Winning ????????
Our best Texas chili recipe makes a hearty bowl of homemade chili that's ???? with no beans - if you love Houston’s Firehouse Chili, this is for you! Learn how to make a Texas chili with tender chunks of seared beef and a three chili combo of pasilla, ancho and guajillo in this award winning chili recipe.
We’re making a Texas red chili - all beef and no beans! This recipe takes about 20 - 30 minutes of prep, and it’s totally worth it. With most of the cooking low and slow, it’s super easy for family dinners, Super Bowl parties or tailgating weekends. And it’s a proven award winning chili recipe, so get ready to bring home the Chili Cook Off trophies????!
???? RECIPE BELOW ⬇️
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Dried Chilies - Ancho
Dried Chilies - Guajillo
Dried Chilies - Pasilla
Paul Prudhomme’s Magic Chipotle Chile
Lodge Dutch Oven
Liquid Measure Shot Glass
Nutribullet
TEXAS CHILI RECIPE AWARD WINNING INGREDIENTS
2 - 3 lbs beef, diced with fat and gristle removed (I’m using short ribs, you could also use chuck, sirloin, ground beef)
Dried chilis - I’m using 2 guajillo, 1 ancho and 1 pasilla
3 cups beef broth
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon paprika (I’m using smoked paprika)
1 large onion, diced
3 cloves garlic, minced
4 slices bacon
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
2 14-oz cans diced tomatoes
2 chipotles and 1 tablespoon adobo sauce (from 1 can of Chipotle Peppers in adobo sauce)
3 tablespoons masa harina
Salt and pepper for seasoning beef
Homemade Chili Toppings Suggestions
Corn Chips, like Fritos
Cheddar Cheese, shredded
White Onions, minced
Jalapenos, sliced
Sour Cream
Cilantro, chopped
Select the dried chili you’ll be using, and remove the stems and seeds. Toast the chilis in a dutch oven or heavy bottomed pot for 2 minutes. Add the beef broth, bring to a boil and simmer to soften the chilis, about 15 minutes.
While the chilis are simmering, measure out the dried spices and cut the onions and garlic. Trim the beef of fat and gristle. Cut into bite sized pieces and season with salt and pepper.
Puree the stock and chilis in a Nutribullet, blender or food processor.
Cut the bacon into ½ inch pieces and cook in the dutch oven, rendering the fat and crisping the bacon. Remove the bacon pieces, leaving the fat in the pot. Over medium heat, cook the beef without stirring to sear. Once one side is seared, turn to sear the other. Work in batches so the pieces are not crowded - if the beef is crowded together, it will just steam the meat.
Once all of the beef is seared, with the heat still on medium, add all of bacon and beef to the pot. Add the dried spices and pureed liquid and cook for about 5 minutes.
From a can or jar of chipotle peppers in adobo sauce, add 2 chipotle peppers and 1 tablespoon of adobo sauce. Add the onions and garlic, cooking to soften, about 10 minutes. Add the tomato paste and stir. Add the Worcestershire sauce. Add the diced tomatoes and 2 cups of water and stir. Add the masa harina and stir.
Simmer for 2 - 3 hours until the meat is tender. Taste and adjust the spices to your level of spice intensity. Dried peppers can vary in spiciness, and you’ll be able to kick it up even more if you like. For a direct hit of heat, I like to use Paul Prudhomme’s Chipotle Chili Pepper - it can be intense, so start with slowly and build to your heat tolerance.
To serve, add corn chips, cheddar cheese and any additional toppings of your choice. We like to add sour cream on top, because we like it spicy and the sour cream helps tame the heat a little.
Texas Chili Recipe Slow Cooker
Once you've seared the beef, you can combine all of the ingredients in a slow cooker and cook on high for 4 hours or low for 8 hours.
Thank you so much for watching! I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I'm Annie and every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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Award Winning Texas Chili Recipe Ingredients ????️ #texas #chili
How To Make Kevin’s Famous Chili from The Office
Scranton’s very own Kevin Malone, er, Brian Baumgartner, actor/comedian from “The Office,” stopped by the MUNCHIES Test Kitchen to make a batch of his famous chili from his new cookbook “Seriously Good Chili Cookbook: 177 of the Best Recipes in the World.”
Brian’s chili, which is inspired by Kevin’s infamous scene from “The Office,” has everything you could want: savory ground beef, ancho chili powder, and a clever secret ingredient (hint: it’s beans from a can).
Brian shares not just his love for this one-pot crowd pleaser, but also what his character Kevin has done to bring joy to so many viewers and the gloriousness of physical comedy. You won’t want to miss this one!
Check out the recipe here:
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