Guy Fieri's Texas Chili | Guy's Big Bite | Food Network
Guy makes a beer cheddar cheese sauce to drizzle over his delicious beef chili!
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Guy Fieri's Texas Chili | Guy's Big Bite | Food Network
Real Texas Red Chili Recipe Tutorial S2 Ep279
This Red Chili Recipe is the very best chili recipe I ever developed. My first video on how to make Red Chili has over 100,000 views. I made the mistake of putting music throughout and many found that to be very distracting so here is the new video completely reproduced with no background music. Try this recipe and you will have a fantastic tasting chili to impress everyone who eats it.
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This Recipe is available as downloadable PDF at my website at:
Texas Cooking Today is a project of S.A.Trotter Arts LLC
Hi everyone I am Stuart Trotter Thank You for watching my cooking channel Texas Cooking Today.
My focus here is to provide excellent recipes that are adaptable, flexible, and delicious.
Every recipe I produce is shown here in two separate formats.
First is a regular YouTube cooking show, fun to watch but missing in deeper information than its counterpart.
Second is a full on cooking tutorial with every bit of detail the recipe requires plus some extra, it is like having a chef in your kitchen right next to you.
Thank you for watching my show and please share my videos with others.
Please like and subscribe to Texas Cooking Today.
Indescribably good is the only way I can explain just how good this chili is.
Once you try it you will be hooked.
I have just started a new channel it is called Chef Trotters Tips.
With all kinds of stuff like the ingredients on those labels you cannot read, what is that stuff and what does it do.
What I am doing for weight loss and tips on cooking techniques.
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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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The SHOCKING SECRET to great chili
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***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
How to Make Texas Chili (Award Winning Homemade Recipe)
In this video I’m gonna GIVE you my award winning Texas style chili recipe.
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Now chili is a really complex recipe, there are a billion and one ways to make it and this is just ONE way, and the key to an award winning chili at home is to make it your own. That’s the key to any award winning recipe.
In this recipe we’re using
3 ½ lbs ground beef
½ onion
3 garlic cloves
4 tbs chili powder 3 Fiesta / 1 Gephart
2 tsp smoked paprika
¼ cup tomato paste
1 bell pepper
2 tsp cumin
½ tsp oregano
1 tsp cayenne pepper
1 TBS OG - add to taste at end
1 TBS WOW -add to taste at the end
3 Roma tomatoes
We’re also adding
Mirepiox
(thats ½ chopped onion, ¼ cup chopped carrots, ¼ cup chopped celery)
2 TSP Better than Bouillon or use beef broth in place of water
2 TBS masarina or flour to thicken if necessary or desired
Condiments at my house
Onions
cheese
Salsa verde to taste
Chili piquin to taste
Habanero to taste
Beans of your choice, yes i said beans haha
Now here is the biggest pro tip that the chili champs use – brown your meat over high heat before adding it to the dish. This will take your recipe to a whole other level of flavor nirvana.
Now let's get fired up and make us a Texas bowl of red!
Texas Red Chili | Authentic, Easy, Bare-Bones Recipe - The Slow 100
Hey guys, welcome back to the Slow 100’s video recipes. This week, we’re going to be making Texas Red Chili. No beans. No tomatoes. No nonsense. Just a hunk of beef, a truckload of dried chilis, and a *lot* of time.
Some of you may be wondering, “but [person], I’ve always eaten chili with beans and tomatoes.” Well that’s illegal here, and I can’t make it for my own security.
Texas chili has its roots in the old American West, where cowboys and ranchers used to grind up beef and dried chili peppers into a hearty, sustaining, pemmican-like meal to take along on the trails (more on pemmican at a later date). Eventually, gastronomy came along and chili turned into a thick, rich, spicy stew that warms the soul even on a blistering Texas summer day.
This chili is in the spirit of what makes the Texas varietal its own beast. I’ve taken bits and pieces from other chili recipes I’ve seen (mostly J. Kenji López-Alt) over the years and condensed them down to a very simple, but extremely flavorful, stew. There are only two ingredients that *really* matter in a chili: peppers and beef; so you better make sure they’re good.
For this recipe, I’m doing something a little different, but still in the spirit of the wild chilis of yesteryear. Today I’ll be using a 4lb trimmed hunk of leftover brisket that we bought because it was a deal too good to pass up. Normally, people use chuck, but this was a great opportunity to demonstrate the flexibility and resourcefulness necessary for healthy eating on a budget. This chili, for instance, was around $10-12 in total and yielded 8 meals for us.
Thank you so much for watching. Please comment, like, and subscribe for more content, and visit [ in the meantime!
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Ingredients
- Dried Ancho chilies, stems and seeds removed, 5
- Dried Arbol chilies, stems and seeds removed, 5
- Dried Guajillo chilies, stems and seeds removed, 5
- Chipotle chilies canned in adobo sauce, 7 oz (220 g)
- Chicken broth or water, 8 cups (2 L)
- Beef brisket, trimmed of excess fat, cut into steaks, 4 lbs (1.8 kg)
- Salt, 1 tbsp plus more to taste
- Black pepper, to taste
- Cooking fat, 2 tbsp
- Cinnamon, 1/4 tsp
- Unsweetened cocoa powder, 1/4 tsp
- Oregano, 1 tsp
- Cumin, 1 tbsp
- Fish sauce, 1 tbsp
- Vinegar, white or apple cider, 2 tbsp
- Cheese, limes, onions, cilantro for garnish
Directions
1. Trim brisket of excess fat and slice into thick steaks. Add 1 tbsp of salt.
2. De-seed and chop dry chilies. Toast in a dry pan over high heat until fragrant but not smoking. Add 4 cups of broth/water and the canned chipotles. Mix and bring to a simmer. Set aside to cool.
3. In a large pot over high heat, add 2 tbsp cooking fat and sear 1/2 of the steaks until brown and crispy. Set aside
4. Add chilies into a blender or food processor and process until smooth.
5. Dice all beef into 1 inch (2 cm) cubes and add back to pot over high heat.
6. Mix in cocoa, cinnamon, cumin, oregano, and black pepper. Add chili mixture. Stir to coat evenly.
7. Mix in the remaining 4 cups of broth/water and bring to a boil. Cover, reduce heat, and simmer for 3.5 to 4 hours or until chili thickens.
8. Add the vinegar and fish sauce. Simmer for 15-30 more minutes.
9. Serve with Cheese, limes, onions, and/or cilantro for garnish
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Nutritional Information — 6-8 servings
Per Serving
- Calories — 428
- Carbohydrates — 14.1 g
- Fiber — 6.2 g
- Sugar — 0.2 g
- Fat — 21.4 g
- Protein — 51 g
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