Texas Chili Recipe
I grew up in Texas, and I like to cook, so of course I developed a chili recipe. People may make a big deal out of the secrets of their chili technique, but to me the mystique of chili is more about what personal flair any particular cook brings to the dish. Some marinate their meat in advance, some use wine, stock or other tools to bolster their chili’s flavor. All of these are valid approaches to making your chili your own; go to as much trouble as you like.
That being said, I like to keep things simple so that there is time both to eat well and to enjoy life, and so I have kept this recipe pared down to the bare essentials for producing an excellent chili. The meat you choose will certainly be a big part of your chili’s character. I recommend cuts which benefit from long cooking times, and which will produce some gelatin during cooking. Beef cheek, brisket, shank, and rib meat are all good choices. I have also made chili from pork and from chicken. There is no reason why lamb, goat, venison, elk, etc., should not work well, as long as the meat will benefit from long, slow cooking.
This recipe is a good way to prepare meat for making tamales. Once the chili is done, perhaps without using the masa harina, separate the gravy from the chunks of meat.
This chili is a very dense dish; properly sized portions of chili will seem a little small. Garnish with diced raw onion, diced tomato, cilantro, shredded cheese, sour cream, beans (refried or otherwise), pico de gallo, guacamole, tortilla chips, or whatever your favorite thing might be. I grew up eating a variant of this chili with soda crackers!
Makes enough for 4-8 portions, depending upon appetite and garnish.
Equipment:
• 1 large stew pot
• 1 cast iron pan
Ingredients:
2 lb beef for stew As discussed above; cubed
1 can diced tomatoes 20 oz
1⁄2 Tbsp salt for the cubed beef at searing time
1⁄2 Tbsp black pepper for the cubed beef at searing time
1⁄2 bulb garlic minced
2-3 ea onion diced
1 Tbsp oregano dried
1⁄2 Tbsp cumin freshly ground
2 pods guajillo chile freshly ground
2 pods ancho chile freshly ground
2 pods Thai bird chile freshly ground
1 pods chipotle chile freshly ground
2 Tbsp masa harina nixtamalized corn flour
Procedure:
1. Dice the onions and place them in the stew pot over low heat.
2. Mince the garlic and add to the onions.
3. Sweat onions with garlic until barely translucent.
4. Place all dry herbs and spices into a spice grinder and reduce to powder.
5. Dice the stew meat into bite-sized chunks.
6. Apply salt and pepper to meat and sear it on hot cast iron.
7. When onion and garlic have sweated, stir in the spice powder.
8. Transfer seared meat to stew pot as it becomes done.
9. Try to preserve and deglaze the fond in the searing pan.
10. Once all meat is in the stew pot, use a little tomato liquid to deglaze the pan, and add all the rest of the tomatoes to the pot.
11. Turn up the burner to bring the stew pot to a simmer.
12. If need be to ensure all meat is just barely covered with liquid, after stirring, add water or beef stock to the stew pot.
13. Allow your chili to simmer over low heat for 3-5 hours, stirring every so often, until the gravy has achieved an appealing brown color and the meat is tender enough to fall apart on the edge of a spoon.
14. Serve your chili next to some chips, and topped with yellow cheddar, sour cream, onions and tomatoes for a truly Texan chili experience.
15. If you want beans in your chili, make beans and add some to your chili. Grant others the same choice.
Music:
Texas Chili: Chili Con Carne | Tex Mex Queen
Down in Texas, we make our Chili a little extra special. Blended with the beautiful favors of Ancho and Guajillo Chilies, it is no wonder why this dish is a warm steamy bowl of goodness!
INGREDIENTS:
4 Chile Ancho
2 Chile Guajillo
2 garlic cloves, unpeeled
1 medium white onion, peeled
1 tsp cumin
1 tsp Oregano
2 tsp salt
1 tsp pepper
2 Tbs Canola oil
2 lbs. chuck shoulder roast, cut into ½ inch pieces
3- 4 cups water
For serving:
Diced onions
Cheddar cheese
Cilantro
Pickled jalapenos
Warm tortillas
DIRECTIONS:
1) Remove stem and seeds from chiles, place in a bowl and pour boiling water over chiles. Allow them to steep about 10 minutes until they are soft.
2) Once chiles are soft place chiles in a blender along with garlic and onion, cumin, oregano, salt and pepper and ½ cup of soaking liquid. Blend until smooth adding additional liquid if needed. Strain.
3) Heat 1 tablespoon oil in Dutch oven, brown the meat working in batches. Once all meat has been browned, allow Dutch oven to heat up again. Add chile sauce and fry, stirring until lightly browned.
4) Return beef to pan along with water you want the beef covered. Bring to a boil, then reduce heat, cover and simmer for 2 hours, checking regularly. Serve warm with dice onion, cheddar cheese, cilantro, pickled jalapenos and warm tortillas.
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15-Minute Weeknight Chili | Kenji's Cooking Show
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If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
The Best TEXAS STYLE CHILI, One Pot Chili Recipe, Dinner, Catherine's Plates
The Best TEXAS STYLE CHILI, One Pot Chili Recipe, Catherine's Plates. My Texas Style Chili is cooked with ground beef, delicious seasonings, and tomato & beef broth. I love Texas Style because normally it has no beans. But you can certainly add beans to this TEXAS STYLE CHILI, simmered all in one pot. WE also show what cornbread we pair with this chili. Enjoy.
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Gordon Ramsay's Guide To Chili | Gordon Ramsay
Here's Gordon Ramsay's guide to chili. The ultimate way to make any dish pop.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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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
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Indescribably good is the only way I can explain just how good this chili is.
Once you try it you will be hooked.
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