BEST EVER CHILI RECIPE | an easy beef chili bursting with flavor
The best chili recipe, if I do say so myself! This classic beef chili (chili con carne) is the perfect blend of meaty richness simmered with hearty vegetables and warming spices. It's a delicious, easy, and comforting one pot meal that will have the whole family begging for seconds.
Make sure to click on the recipe post below for step-by-step directions on how to make the best chili, get topping ideas, and get storage and meal prep tips. It's one of my favorite ground beef recipes and I can't wait to see you make this!
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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.
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How to Make the Best Chili Ever
This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch of chili. This recipes contains 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast or stew meat. I love this recipe 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.
If you want to try this recipe with venison, but don't hunt, our friends at Maui Nui Venison sellship amazing Axis deer meat. It's the one of the cleanest tasting game meats and nutrient dense!
This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.
Recipe:
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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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How to make the best vegetarian chili of your life
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
This One Is For The Win: The Best Chili Recipe You'll Ever Eat! @MrMakeItHappen
This One Is For The Win: The Best Chili Recipe You'll Ever Eat! - This Chili recipe is from our co-authored cookbook called, Best of Both Worlds! Our cookbook has over 90 recipes perfect for this fall season! In this video we're cooking a recipe straight out of our cookbook. This chili that Matt from @MrMakeItHappen and I was the best chili I've ever had! Watch the video to learn how to make it yourself, and then head to the kitchen to try it for yourself! I guarantee you won't be disappointed! Get your copy today at,
Ingredients:
2.25 lbs. of Ground Beef
4 cloves minced Garlic
1 diced Onion
2 large Jalapenos
1/2 Red Bell Pepper
1/2 Green Bell Pepper
3 - 4 slices thick cut Bacon
14 oz. Black Beans
15 oz. Kidney Beans
6-8 oz. Mexican Beer or Chicken Stock
1 tbsp Better Than Bouillon Chicken or Beef Base
2 tbsp Tomato Paste
14 oz. can crushed Tomatoes
8 oz. can Tomato Soup
14 oz. Fire Roasted Diced Tomatoes
3 Dashes Of Liquid Smoke
2 - 3 tbsp Brown Sugar (If Needed)
Smoked Paprika, Ancho Chile Powder, Chipotle Chile Powder,
Salt, Pepper, Garlic, Onion Powder, Cinnamon Sugar (To Taste)
Worcestershire Sauce and Hot Sauce.
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