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
Wild Buffalo Bill's Chili Recipe
Wild Buffalo Bill's Chili Recipe. This is a great recipe which the Bald Chef put together for you. It utilizes Buffalo meat, or should I say ground Buffalo. Looking for an interesting new chili recipe substitute ground beef for ground Buffalo and you will find you have a much healthier dish. No caned kidney beans used in this recipe, always go with the dry beans. I love chili, and if you know my channel, you know that I probably the best collection of chili recipes on YouTube. Give this chili recipe a try and I'm sure you will find it to your liking. You know Buffalo meat is so much lower in fat than beef, and it really tasted great. Subscribe, and please like this video I am trying to get back into the YouTube so I have committed to putting up a new YouTube video every Sunday. If you want detailed information about how to cook this chili recipe check out my website for complete list of ingredients and cooking instructions
Easy Delicious Chili & Beans Recipe: How To Make Homemade Chili & Beans
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Ingredients
1 Lb Ground Beef
16oz Sweet Italian Sausage
1/2 Green Bell Pepper, chopped
1 Medium Onion, chopped
10oz Canned Goya Pinto Beans
10oz Canned Goya Red Kidney Beans
1-1/2 Cups Beef Broth
15oz Canned Diced Tomatoes
3/4 Cups Prego Pasta Sauce
6oz Canned Tomato Paste
1 Tbs Minced Garlic
1 Bay Leaf
5 Tbs Chili Powder
4 Tbs Brown Sugar
1 Tbs Cumin
1 Tbs Oregano
1 Tsp Celery Salt
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Cayenne
1 Tsp Black Pepper
Chili & Beans
Chili with Beans
Looking for an easy and simple but delicious chili and beans recipe..... well you've come to the right place. This chili recipe is extremely easy anyone can make it. You only need a few ingredients and a little patience. It takes less than 15 minutes to prepare all the ingredients and about an hour to cook. This recipe serves about 6 hungry people, yes HUNGRY PEOPLE. And it's best served with melted shredded cheese, nacho chips, and sour cream... DELICIOUS!!!! I love to make this during the cold winter months... this is the epitome of a hearty dish and some of the best chili you're going to find. So check out the recipe below... this chili and beans recipe is a KEEPER!!!
Instructions
1. The first thing you're going to do is chop your onions and peppers into small size pieces. Drain the cans of beans and diced tomatoes, and squeeze your sweet italian sausage meat from out of the sausage skin.
2. Now you're going to brown the meat. So place a large pot over high heat. Add your ground beef and sweet italian sausage meat to the pot and chop it up with a spatula. Make sure you chop the meat as fine as possible.
3. Once the meat browns, REDUCE YOUR HEAT from high heat to low medium heat (If you have dialers on your stove from 1-5 turn the dialer to 2. If you have a dialer that has numbers going from 1-10 place it on a 4). Add your minced garlic, chopped onions, and peppers. Stir and cook for an additional 3 minutes on medium low heat.
4. Ok so now it's time to add all of the other ingredients. So you're going to throw in your diced tomatoes, your tomato paste, your pasta sauce, bay leaf, beans, seasonings, and broth, then stir everything in well.
5. Cover with a lid leaving a small crack on the side. Cook your chili and beans on medium low heat until it cooks down and becomes nice and thick.....
Buffalo Chicken Chili Quick and EASY!
This Easy Buffalo Chicken Chili is healthy, hearty, delicious, and flavored with ranch. Make this dish using your pressure cooker, slow cooker Crockpot, or on the stove! You can use shredded chicken, cubed chicken, or rotisserie chicken.
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Here is a link to the full printable recipe:
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Ingredients
1 teaspoon olive oil
2-3 garlic cloves minced
1 cup chopped onions
2 cups chicken broth
1 pound skinless chicken breasts
1 15.5 oz canned black beans Drained and rinsed
1 15.5 oz canned chili beans or red beans (kidney) Drained and rinsed
15.5 oz canned diced tomatoes and chilis Drained
1 teaspoon Better Than Bouillon Chicken Flavor
1/2 cup whole kernel corn I used frozen.
2 tablespoons Ranch Dressing Adjust to taste; omit if dairy free or use dairy-free ranch
1/2 cup Buffalo Sauce If you like your chili really spicy, add more.
Seasoning
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper to taste I like to wait until the dish has been prepared to add salt and pepper. That way I can taste repeatedly and adjust accordingly. This results in making sure the dish isn’t too salty. You can always add more you can’t take it back when you have used too much.
Instructions
Instant Pot
Place the Instant Pot on the Saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
Add the chicken broth to the Instant Pot. Next add the chicken breasts, beans, diced tomatoes and chilies, Better than Bouillon and all of the seasonings (I reserve the salt and pepper until the end).
Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
Place the Instant Pot on the saute function. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Cook for 4-5 minutes until combined.
Slow Cooker
Add the onions, garlic, chicken, broth, Better than Bouillon, beans, diced tomatoes, and chilies, and chili seasoning to the slow cooker.
Cook on Low for 8 hours.
Remove the chicken, shred, and return it to the slow cooker. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Stir until combined.
Stove Top (slice the chicken into 1 inch cubes)
Place a Dutch oven or stock pot on medium-high heat. When hot, add the olive oil and chicken cubes. Season with half of the chili seasoning.
Cook for 3-4 minutes until no longer pink. Remove and set aside.
If needed, add additional olive oil and onios to the pot. Saute for a few minutes until the onions are soft and translucent.
Add in the minced garlic and stir.
Add in the broth and deglaze the pot. Add in the cooked chicken, diced tomatoes and chilies, the remaining chili seasoning, Better than Bouillon, beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.
Open the pot and add the buffalo sauce, ranch, frozen corn, salt, and pepper. Cook for 4-5 minutes until combined.
Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING
Head to to save 10% off your first purchase of a website or domain using code LAGERSTROM. Believe me when I tell you that vegetarian chili can be just as delicious and satisfying as meat-based chili. I'll show you a few simple moves to bring your veggie chili to the next level.
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????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
6.75qt LE CREUSET DUTCH OVEN:
LODGE CAST IRON SKILLET:
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RECIPE
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▪250g or 4c white onion, medium diced
▪100g or 3/4c poblano, medium diced
▪15g or 1Tbsp garlic, minced/pressed
▪Olive oil
▪Salt
▪25g or 2Tbsp tomato paste
▪40g (about 2) chipotle peppers in adobo, small diced
▪20g or 2 1/2Tbsp chili powder
▪15g or 2Tbsp smoked paprika
▪15g or 2Tbsp cumin
▪10g or 1 1/4Tbsp cocoa
▪500g or 2 1/4c veggie stock + extra to thin chile if needed
▪1 28oz can diced tomatoes
▪1 28oz can crushed tomatoes
▪200g or 1c red lentils
▪2 15oz cans black beans, drained and rinsed
▪2 15oz cans kidney beans with juices
▪225g frozen corn
▪10-15g or 3/4Tbsp soy sauce
▪10-15g or 1Tbsp brown sugar
▪10-15g or 1Tbsp apple cider vinegar
▪10-15g or 1Tbsp hot sauce
Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).
Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.
Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning). Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.
Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.
Add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#vegetarianchili #chili #meatlessmonday
CHAPTERS:
0:00 Intro
0:25 Prepping and cooking off the aromatics
1:21 Building the flavor base
2:24 Deglazing and building the flavors and texture
3:43 Ad
4:46 Checking the chili cook and adding beans
6:32 Final seasoning and plate up
8:04 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Chili Cook Off Winning Recipe
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Ingredients:
2 lbs meat of choice
1 Lg onion
1 jalapeño
1 qt beef stock
42 oz crushed tomatoes canned
28 oz roasted diced tomatoes canned
28 oz beans of choice canned
8 oz canned chipotles in adobo sauce
8 oz canned green chilies
12 oz room temp beer
4 tbs chili powder
1 tbs cumin
1 tbs coriander
1 tbs cinnamon
1 tbs granulated garlic
2 tbs smoked paprika
1 teaspoon cayenne powder (if you like it hot, if not, omit)
1 tsp hot cocoa powder
3 tbs brown sugar
2 tbs Worcestershire sauce
3 oz honey
Hope that helps and be sure to cook slow and low at least 3-4 hours
It has to taste “right” before you stop!
Enjoy and let me know how you like it