Texas Chile Con Carne (No Beans, Chunky Beef) | Kenji's Cooking Show
Donate to No Kid Hungry here:
Get my books (including The Food Lab and my new book, The Wok) here:
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 SHOCKING SECRET to great chili
Buy my custom chef knife before it sells out again:
***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.
Traditional Texas Chili
This is a recipe for the traditional Texas chili that was served up in Military Plaza in San Antonio. The Chili Queens would set out their tables with pots of this chili and sell it to the cowboys passing through.
#traditionalchili #Texaschili #LoneStarChili #chili
I hope that you will join me at my Patreon channel, and join in my efforts to produce quality content! Patreon.com/VickiesCountryHome
Here is my Azure Standard Referral Link for affordable organic foods:
Here is my Amazon Influencer link. I will receive a small commission to help support my channel, but you won't pay one penny more! **
I hope that you enjoy this video, and if you did, please feel free to comment, give it a thumbs up, subscribe and share!
You can contact me at:
Vickie's Country Home
vickiescountryhome@gmail.com
9732 Pyramid Way #321
Sparks, NV 89441
** Affiliate disclaimer: some of the above links maybe affiliate links, which may generate me a sales commission.
Texas Chili
Finally, the famous Meat Church Texas Chili recipe! This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch. We are going with 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast (smoked). I recommend 2 lbs of hamburger meat, 1 lb of of hot pork breakfast sausage. I love it with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best. HEARTY!
This recipe will require a large dutch oven or slow cooker. We use a 7 QT Lodge Dutch oven in this video.
This recipe It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.
Beans or No Beans?
It's no secret here at the Meat Church we are Team Meat. You won't find beans in our chili recipe. However, we are equal opportunity here and can promise you that this seasoning will enhance the flavor of whatever beans you want to add to your chili.
Meat Church Texas Chili recipe:
Meat Church Texas Chili seasoning:
Meat Church BBQ Supply: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Subscribe: | Website:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! On this channel you will find a variety of content like barbecue, grilling, recipes and more! Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Recipe #TexasChili
Witte Where You Are: Historic Chili Recipe
Texas History Manager Casey goes deep into the Witte Museum archives to bring you this historic chili recipe. Chili was served years ago by the Chili Queens of San Antonio, a local group of entrepreneurs who ran food stalls in the different market squares around town. Chili has been a Texas state dish since 1977. Try it for yourself today!
Texas Chili Recipe - No Beans Chili
Authentic no bean Texas Chili. And this one is spicy.
Full Recipe:
This Texas Chili Recipe has the fundamentals of an authentic Texas inspired meal. Meat, specifically chuck meat, chile, and beer. No beans. If you like beans in your chili you can find a fantastic version in our award-winning brisket chili recipe (did I mention that one has beans?).
Equipment
~ Large Dutch Oven
~ Blender
Ingredients
PASTE
▢ 1 tablespoon extra virgin olive oil
▢ 3 pods dried pasilla peppers
▢ 4 pods dried guajillo peppers
▢ 1 cup loosely packed dried chile de arbol
▢ 1 cup water
TEXAS CHILI
▢ 3 tablespoon extra virgin olive oil
▢ 3 tablespoons beef rub
▢ 3 pounds chuck meat, cubed into 1 inch cubes
▢ 2 cups diced yellow onions (About two medium sized yellow onions)
▢ 6 cloves garlic, diced
▢ 1 12-oz can beer (We used lager)
▢ 5 cups beef stock
▢ ½ teaspoon kosher salt
▢ 2 tablespoons masa flour
OPTIONAL TOPPINGS
▢ 1 small jalapeño, sliced
▢ ¼ cup finely diced white onion
▢ ½ cup diced cilantro
▢ ¼ cup sour cream
▢ ⅓ cup shredded cheddar cheese
Instructions
CHILI PASTE
1. In a large dutch oven (we use a 7.5 quart) over medium heat, add olive oil and the dried chiles. Sauté the chiles for 6 – 8 minutes until you smell the aroma of the toasting chiles.
2. Remove the stems from the chiles and place into a blender with 1 cup of water.
3. Puree for 1 minute or until the texture of the paste is smooth.
MAKE CHILI
1. Add 1 tablespoon olive oil and beef rub to the cubed chuck.
2. Add 1 tablespoon of olive oil to the same pot the chile was roasting in over medium heat. In two batches add the cubed chuck meat (no need to add more olive oil in between batches). 3. Stir the beef to brown the sides. Remove and reserve the beef for later.
4. Add remaining 1 tablespoon olive oil over medium heat, and add the onions and cook about 6 minutes while stirring often (just to soften the onions). Add the garlic and cook for 1 additional minute.
5. Return the beef to the pot and then add the beer. Stir for 1 minute.
6. Add the chile paste to the pot and stir and incorporate the beer and paste, keeping the heat on medium.
7. Add the beef stock, salt, and stir to incorporate. Bring the chili to a simmer and continue simmering uncovered for 2 – 3 hours stirring occasionally.
8. The chili is done when the beef has become fork tender, almost falling apart AND the liquids have reduced. This will take between 2 and 3 hours.
9. Once the beef is done and liquid has reduced, add the masa flour and stir. Turn off the heat and continue stirring. The chili will thicken.
10. Serve with your favorite toppings.
-
We are a food blogging, wine loving, BBQ Catering, family living on a 5-acre hazelnut farm in the heart of the Willamette Valley in Oregon's Wine Country. We want you to experience good food, good wine, and a great backyard cooking experience!
Bring wine country straight to your doorstep and shop our wine marketplace: vindulgewine.com
Our cookbook, Fire + Wine, is now available wherever books are sold.
Join me Facebook:
Follow me on Instagram:
Follow us on Pinterest: