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
How to Make Texas Red Chili | Beef Chili Recipe
NO BEANS ABOUT IT! This bold, Texas red chili recipe is anchored with beef and chili peppers, no beans allowed. Masa harina will become your new secret weapon for thickening this Southwest-style Texas Red Chili (and other chili recipes, too!).
Recipe instructions:
INGREDIENTS:
2 pounds Certified Angus Beef ® chuck roast, trimmed of excess fat, cut to 1-1 ½ inch cubes
2 dried ancho peppers, stems and seeds removed
4 dried guajillo peppers, stems and seeds removed
2 tablespoons kosher salt, divided
1 teaspoon black pepper
1 tablespoon light olive oil, divided
2 medium onions, diced
4 cloves garlic, minced
1 tablespoon cumin powder
2 teaspoons dried oregano
1 tablespoon brown sugar
2 tablespoons corn masa flour
1 can (15-ounce) diced tomatoes
3 cups low-sodium beef stock
2 limes, juiced
Sour cream (optional garnish)
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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.
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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
#recipes #chili #beef #slowcooker #instantpot #bestrecipes #lowcarb #keto #paleo
Texas-Style Chili Recipe - All Meat, No Beans!
This Texas chili recipe is an authentic, Meaty chili with a super satisfying pureed chili pepper sauce. Traditionally, there are no beans in Texas Chili. Learn how to make your own Texas-style chili!
CHAPTERS:
0:00 What is Texas Chili
1:07 Make Chili Paste
1:32 Remove Stems and Seeds
2:31 Toast the Peppers
3:13 Soak the Peppers
3:49 Puree the Peppers
5:28 Season the Beef
6:04 Sear the Beef
6:43 Cook the Vegetables
7:45 Add Beef and Chili Paste
9:00 Add Beef Stock and Beer
9:27 Add Masa, Brown Sugar, and Worcestershire
10:00 Cook Low and Slow
10:43 The Chili is Ready to Eat
11:18 The Taste
11:48 No Beans
THINGS YOU’LL NEED:
3 ancho peppers
3 pasilla peppers
3 New Mexican dried peppers See my NOTES above on the dried pepper choices – I prefer a variety
2.5 pounds beef chuck cut into bite-sized cubes
2 teaspoons cumin
Salt and pepper to taste
2 tablespoons olive oil
1 medium white onion chopped
3 jalapeno peppers chopped
2 serrano peppers chopped (optional for extra heat – use extra jalapenos for milder)
4 cloves garlic chopped
2 cups beef stock or use a dark beer
2.5 cups water + more as needed (or use chicken or beef stock, or beer)
2 tablespoons masa harina corn flour, for thickening, if desired
1 tablespoon brown sugar
1 tablespoon Worcestershire
FOR SERVING: Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos or tortilla chips, whatever else you desire
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I had so much fun making this! What other videos would you like to see?
-Mike
#chilirecipe #chili #texaschili #beef #spicyfood
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
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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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From Texas to New York City, and the immigrant to the entrepreneur - America is a land of both culture and contradiction. While powerful universal threads connect us - laughter, music, and damn delicious food - we should celebrate our differences, for they’re what makes each and every one of us unique. IDENTITY PRODUCTIONS is a network built upon the core elements that shape BIPOC individuality: ambition, community, and culture. With thoughtful and entertaining programming focused on marginalized storytellers, authentic recipes, and diverse experiences, our team strives to paint an inclusive, accurate portrait of America - a land that was made for you and me. IDENTITY Network is co-founded by Mando Rayo and Dennis Burnett.
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