Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
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This video is inspired by our Texas Brisket Chili blog post where we have a printable recipe and guide:
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We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
Any questions or concerns about this authentic Texas chili recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.
Thanks, Sarah Penrod & Team
Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese
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Do not fear the cactus. Embrace it for its delicious flavor, reminiscent of green beans but with a light lemony note. Here, it's mixed with caramelized onion, toasted guajillo chile and fresh cheese for a remarkably tasty side dish.
Quick tip: Instead of scraping off the thorns yourself, you can probably buy some prepared cactus at a Mexican grocery store.
Ground Beef with Nopalitos (Cactus)
A quick and delicious way to prepare nopalitos(cactus).
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Pan @HexClad
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@ButcherBox delivers 100% grass-fed beef, free-range organic chicken, humanely raised pork, and wild-caught seafood directly to your door.
Ingredients:
4 Cups Fresh Diced Cactus
1 Lb Lean Ground Beef
1 Lime
1 Tsp Salt
1/2 White Onion
3-4 Serrano Peppers
3 Roma Tomatoes
3 Garlic Cloves
1 Tbsp Oregano
1 Tbsp Chili Powder
1/4 Tsp Cumin
If you can’t find real cactus, use the one in the jar. Those are precooked and can be added once to the browned beef.
Here are a few more recipes for you to enjoy!
Thank you so much for watching!
Pork with Chile Verde and Potatoes
Potato Soup with Panela Cheese
Red Pork Pozole
Sopa de Fideo/Mexican Noodle Soup
Cheesy Crispy Potato Rolled Tacos
Sweet Pineapple Tamales
Tamales with Oaxaca Cheese and Poblano Peppers
Beef Tamales in Red Chile
Pork Tamales in Green Hatch Chile Sauce
Sweet Corn Tamales
Tres Leches Cake with Rompope (Eggnog)
Pumpkin Spice Rice Pudding
4 Levels of Chili: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make a pot of chili. Once each was simmered to perfection, we asked a food scientist to review their work. Whose chili earned top marks? Find out on this episode of 4 Levels.
Check out the level 3 recipe on the ICE blog:
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4 Levels of Chili: Amateur to Food Scientist | Epicurious
Mukbang Pedro cactus with chili sauce - Eating Pedro cactus delicious
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