Texas Chili Recipe - Smokin' Joe's Pit BBQ
Thank you for watching my Texas chili recipe video. On this video, I made some Texas chili using some left over brisket. The flavor of this chili is off the chain delish! You can make this Texas chili without beans as well but Texas chili has beans. The longest battle in Texas is whether or not Texas chili has beans but let me tell you that the cowboys that started making beans back in the day would always add beans to their chili. What side of the fence do you stand on?
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Smokin' Joe
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Texas Chili Recipe
I grew up in Texas, and I like to cook, so of course I developed a chili recipe. People may make a big deal out of the secrets of their chili technique, but to me the mystique of chili is more about what personal flair any particular cook brings to the dish. Some marinate their meat in advance, some use wine, stock or other tools to bolster their chili’s flavor. All of these are valid approaches to making your chili your own; go to as much trouble as you like.
That being said, I like to keep things simple so that there is time both to eat well and to enjoy life, and so I have kept this recipe pared down to the bare essentials for producing an excellent chili. The meat you choose will certainly be a big part of your chili’s character. I recommend cuts which benefit from long cooking times, and which will produce some gelatin during cooking. Beef cheek, brisket, shank, and rib meat are all good choices. I have also made chili from pork and from chicken. There is no reason why lamb, goat, venison, elk, etc., should not work well, as long as the meat will benefit from long, slow cooking.
This recipe is a good way to prepare meat for making tamales. Once the chili is done, perhaps without using the masa harina, separate the gravy from the chunks of meat.
This chili is a very dense dish; properly sized portions of chili will seem a little small. Garnish with diced raw onion, diced tomato, cilantro, shredded cheese, sour cream, beans (refried or otherwise), pico de gallo, guacamole, tortilla chips, or whatever your favorite thing might be. I grew up eating a variant of this chili with soda crackers!
Makes enough for 4-8 portions, depending upon appetite and garnish.
Equipment:
• 1 large stew pot
• 1 cast iron pan
Ingredients:
2 lb beef for stew As discussed above; cubed
1 can diced tomatoes 20 oz
1⁄2 Tbsp salt for the cubed beef at searing time
1⁄2 Tbsp black pepper for the cubed beef at searing time
1⁄2 bulb garlic minced
2-3 ea onion diced
1 Tbsp oregano dried
1⁄2 Tbsp cumin freshly ground
2 pods guajillo chile freshly ground
2 pods ancho chile freshly ground
2 pods Thai bird chile freshly ground
1 pods chipotle chile freshly ground
2 Tbsp masa harina nixtamalized corn flour
Procedure:
1. Dice the onions and place them in the stew pot over low heat.
2. Mince the garlic and add to the onions.
3. Sweat onions with garlic until barely translucent.
4. Place all dry herbs and spices into a spice grinder and reduce to powder.
5. Dice the stew meat into bite-sized chunks.
6. Apply salt and pepper to meat and sear it on hot cast iron.
7. When onion and garlic have sweated, stir in the spice powder.
8. Transfer seared meat to stew pot as it becomes done.
9. Try to preserve and deglaze the fond in the searing pan.
10. Once all meat is in the stew pot, use a little tomato liquid to deglaze the pan, and add all the rest of the tomatoes to the pot.
11. Turn up the burner to bring the stew pot to a simmer.
12. If need be to ensure all meat is just barely covered with liquid, after stirring, add water or beef stock to the stew pot.
13. Allow your chili to simmer over low heat for 3-5 hours, stirring every so often, until the gravy has achieved an appealing brown color and the meat is tender enough to fall apart on the edge of a spoon.
14. Serve your chili next to some chips, and topped with yellow cheddar, sour cream, onions and tomatoes for a truly Texan chili experience.
15. If you want beans in your chili, make beans and add some to your chili. Grant others the same choice.
Music:
Texas Roadhouse - Bowl of Chili as Side Dish
Deep flavorful and just the right amount of flavor too! They also put in alot of meat!
Texas Chili Recipe Award Winning - Brisket Chili
Thank you for watching my award winning Texas chili recipe video. I've been wanting to make this chili ever since I found the spice mix from Sucklebusters. It was prefect timing too as the weather outside is really cold. I've had lots of chili in my lifetime but this chili right here is by far the best I've ever had. All of the ingredients paired really well together and the green chile corn bread took this chili on a wild ride to flavor town USA!
Thanks for watching
Smokin' Joe
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Totally Texas Chili | In The Kitchen with H-E-B
There's a reason Texans chose chili as the official state dish back in 1977. Texas Red, Chili con Carne, Totally Texas Chili... whatever you call this Texan classic, it's sure to be a crowd pleaser! H-E-B Chef Scott is showing the Totally Texas way to use H-E-B Ground Chuck for Chili (ground fresh in-store each day) with his signature spice blend, fresh ingredients and H-E-B Chili Style Diced Tomatoes for a traditional bowl o' red (with no beans, fillers or pre-marinated meats).
Find the recipe to simmer your own Totally Texas Chili at:
Explore more H-E-B chef-created recipes at