Austin Chili
As a child in Ohio, Jeff was familiar with cinnamon-y Cincinnati Chili created by local Greek immigrants and loved to eat it over pasta, topped with cheese (called 3-Way Chili). As an adult in Texas, he fell in love with Mexican molés - heavily spiced chili sauces often including cinnamon, chocolate, ground nuts, and puréed tortillas. With Austin Chili, Jeff combines these two culinary traditions for a hearty, well-balanced, and richly flavored dish that tastes fantastic in a bowl by itself but works equally well over pasta, tortilla chips, or hot dogs. Yum!
The Best Chili in Austin is XXX-Level Spicy — Dining on a Dime
This week on Dining on a Dime, host Lucas Peterson visits the Texas Chili Parlor for a few bowls of traditional Texan chili, a spicy mix of meat and chili paste. Watch the video above to see Peterson sample the three levels of heat for sale.
For more episodes of Dining on a Dime, click here:
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Texas Style Chili - How to Make Texas Style Chili With Prime Beef Tenderloin & 6 Chiles But No Beans
Amazing Texas style chili made from prime beef tenderloin (or chuck) and six different dried chiles. This Texas style chili will stick to any cowboy's ribs.
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YouTube Channel:
Print this recipe at
Ingredients
6 dried ancho chiles
4 dried chiles de arbol
2 dried guajillo chiles
2 dried pasilla chiles
2 canned chipotle chiles in adobo sauce
1 cup canned crushed tomatoes
8 strips of bacon
4 pounds of chuck roast, trimmed
1 large onion, diced
5 cloves of garlic, minced
12 oz of your favorite beverage to cook with (you decide)
8 oz fresh brewed black coffee
3 cups of water
1 tbs ground cumin
2 tsp dried Mexican oregano (yes, it does make a difference)
1/2 tsp allspice
1/2 tsp cayenne pepper
1 1/2 tsp kosher salt, plus more to taste
3 tbs masa harina or cornstarch
Grated cheddar for topping
Diced onion for topping
Directions
Sear the chuck roast on your barbecue over direct heat until browned on both sides, about four minutes per sides. Cut into 1 inch pieces.
Remove the seeds and stems from the dried chilis then place in a dry skillet over medium heat. Roast the chilies for about 20 to 30 seconds each side until the dark in color. Add enough hot water to cover the chilies, bring to a boil and then turn the heat off and allow the chiles to simmer for about 30 minutes. Drain and blend with 1 cup of water and the chipotle chiles.
Cook the bacon in a Dutch oven over medium heat. When the bacon is done, remove the bacon and cook the onion in the bacon fat until translucent, about four minutes. Add the minced garlic and cook for another minute. Add the cubed beef in bacon back to the pot then add the coffee, braising liquid, water, chile mixture, cumin, oregano, allspice, cayenne and salt. Stir to incorporate. Add the crushed tomatoes and stir.
Bring to a boil, then lower the heat to a simmer and cover. Let simmer for five hours. Add additional water if necessary.
After five hours, mix the masa harina with 1/2 cup of water or the cornstarch with three tablespoons of water in a small bowl. Increase the heat to medium and stir in the paste. Simmer until thickened, about 8 minutes. Season with salt and pepper and top with chopped onions and grated cheese. Enjoy.
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Real Texas Red Chili Recipe (Cook Along Version) Chili Recipe S1 Ep92
Indescribably good is the only way I can explain just how good this chili is. Once you try it you will be hooked.
To contact Chef Trotter directly use
This Recipe is available as downloadable PDF at my website at:
Texas Cooking Today is a project of S.A.Trotter Arts LLC
Hello and thank you for watching Texas Cooking Today.
I would like first to apologize for my older videos having music throughout. At the time I thought I was putting out something good but little did I know just how distracting some people would find it to be. Unfortunately these older videos had the music embedded in them and it cannot be removed.
I have begun remaking all the recipes that had music and am upgrading them all to 1920 X 1080 with no background music other than the intro and outro and much better quality sound.
All my videos produced from July 2016 and later are the new series with no music.
Please try my newer videos and thank you for watching.
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Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
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Texas Red Chili (No Beans!) and Frito Pie with LeRoy and Lewis
Matthew makes chili at the commissary.
Over 100 more videos, recipes, and more on:
patreon.com/leroyandlewis
L&L Official Website:
leroyandlewisbbq.com
Homemade Chili
I make homemade Chili from scratch. I used a recipe from a former Chili cook-off contest winner:
2001 Winner Randy Moore - Randy's Fool's Gold Chili
Recipe link:
Meat Grinder used: (Amazon Affiliate link)
Thunderbird TB-300E:
Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:
1 14-1/2 oz. Can – Swanson's Beef Broth
1 8-oz. Can – Contadina Tomato Sauce
1 Cube – Beef Bouillon
1 Cube – Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.
Bring to a boil and add:
2 tsp. – Pendery's Onion Powder
1 tsp. – Pendery's Garlic Powder
1 Tbls. - Pendery's Fort Worth Light Chili Powder
2 Tbls. - Gunpowder Foods Texas Red Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya
Cut back heat and simmer for about an hour, then add:
½ tsp. – Pendery's Mexican Oregano
½ tsp. – Pendery's Onion Powder
½ tsp. – Pendery's Garlic Powder
1 Tbls. – Pendery's Fort Worth Light Chili Powder
2 Tbls. - Gebhardt's Chili Powder
¼ tsp. – Black Pepper
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya
Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:
1 Tbls. – Pendery's Ground Cumin
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya
Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed.
Good luck and hope to see you on the chili trail!
Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0