Perfect Texas Chili You Have To Try!
#shorts #texaschili #chili
Texas Chili
Ingredients:
4-5 Lbs Chuck Roast (cut into cubes)
8 oz Smoked Bacon or Ham
2 Guajillo Chilis
2 Ancho Chilis
1 Chipotle in Adobo Sauce (minced)
1 Poblano Pepper (diced)
1 Onion (diced)
2 Tbsp Garlic (minced)
3-4 Cups Beef Stock
1 Tbsp Cumin
1 Tbsp Oregano
1 Tbsp Paprika (Sub Smoked Paprika)
1 Tbsp Cocoa Powder
1 Tbsp Coriander Powder
2 Tbsp Brown Sugar
1 Tbsp Worcestershire Sauce
(2) 15 oz Cans Of Diced Tomatoes
(2) 15 oz Cans Of Tomato Sauce
Vegetable or Olive Oil
Corn starch or Masa Harina (for thickening)
Salt And Pepper
Toppings:
Your Choice: Jalapeño, Cheese, Sour cream, cilantro, green onion, lime wedge etc..
Instructions:
1st remove the seeds and stems from the guajillo and ancho chilis. In a dry pan on medium/low heat, gently toast the chilis for about 3 minutes. Add the chilis to a bowl and cover with warm beef stock. Once the chilis are soft, add them to a blender or food processor along with just enough stock so they purée. Set the chili purée aside until ready to use.
Season the chuck roast (that has been cut into cubes) with oil, salt and pepper.
In a large Dutch oven or pot on medium heat, add some oil then brown the smoked bacon or ham, remove and set aside. Next sear and brown the beef chuck in batches then remove from the pot and set aside.
Next add the diced onion and pablano pepper to the pot season with salt and pepper. Sweat the onion and pepper slightly then add the garlic and sauté till fragrant. Next add the cumin, oregano, paprika, brown sugar, cocoa powder, coriander, chipotle in adobo, and worcestershire sauce to the pot. Mix until combined then add the chili purée and stir.
Next add the bacon and seared beef chuck back to the pot along with the diced tomatoes and tomato sauce. Cover with beef stock and season with more salt and pepper. Simmer on low heat or place in the oven set to 325 degrees Fahrenheit for 3-4 hours (stir occasionally). Once the beef is tender, thicken with a corn starch slurry by combining 1 Tbsp of corn starch to 2 Tbsp of cold water. Add “the slurry” to the simmering stew and immediately stir to thicken. Lastly adjust the seasoning to your taste.
Serve with your favorite toppings listed above.
Enjoy!
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Best Texas Chili Recipe Award Winning ????????
Our best Texas chili recipe makes a hearty bowl of homemade chili that's ???? with no beans - if you love Houston’s Firehouse Chili, this is for you! Learn how to make a Texas chili with tender chunks of seared beef and a three chili combo of pasilla, ancho and guajillo in this award winning chili recipe.
We’re making a Texas red chili - all beef and no beans! This recipe takes about 20 - 30 minutes of prep, and it’s totally worth it. With most of the cooking low and slow, it’s super easy for family dinners, Super Bowl parties or tailgating weekends. And it’s a proven award winning chili recipe, so get ready to bring home the Chili Cook Off trophies????!
???? RECIPE BELOW ⬇️
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Dried Chilies - Ancho
Dried Chilies - Guajillo
Dried Chilies - Pasilla
Paul Prudhomme’s Magic Chipotle Chile
Lodge Dutch Oven
Liquid Measure Shot Glass
Nutribullet
TEXAS CHILI RECIPE AWARD WINNING INGREDIENTS
2 - 3 lbs beef, diced with fat and gristle removed (I’m using short ribs, you could also use chuck, sirloin, ground beef)
Dried chilis - I’m using 2 guajillo, 1 ancho and 1 pasilla
3 cups beef broth
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon paprika (I’m using smoked paprika)
1 large onion, diced
3 cloves garlic, minced
4 slices bacon
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
2 14-oz cans diced tomatoes
2 chipotles and 1 tablespoon adobo sauce (from 1 can of Chipotle Peppers in adobo sauce)
3 tablespoons masa harina
Salt and pepper for seasoning beef
Homemade Chili Toppings Suggestions
Corn Chips, like Fritos
Cheddar Cheese, shredded
White Onions, minced
Jalapenos, sliced
Sour Cream
Cilantro, chopped
Select the dried chili you’ll be using, and remove the stems and seeds. Toast the chilis in a dutch oven or heavy bottomed pot for 2 minutes. Add the beef broth, bring to a boil and simmer to soften the chilis, about 15 minutes.
While the chilis are simmering, measure out the dried spices and cut the onions and garlic. Trim the beef of fat and gristle. Cut into bite sized pieces and season with salt and pepper.
Puree the stock and chilis in a Nutribullet, blender or food processor.
Cut the bacon into ½ inch pieces and cook in the dutch oven, rendering the fat and crisping the bacon. Remove the bacon pieces, leaving the fat in the pot. Over medium heat, cook the beef without stirring to sear. Once one side is seared, turn to sear the other. Work in batches so the pieces are not crowded - if the beef is crowded together, it will just steam the meat.
Once all of the beef is seared, with the heat still on medium, add all of bacon and beef to the pot. Add the dried spices and pureed liquid and cook for about 5 minutes.
From a can or jar of chipotle peppers in adobo sauce, add 2 chipotle peppers and 1 tablespoon of adobo sauce. Add the onions and garlic, cooking to soften, about 10 minutes. Add the tomato paste and stir. Add the Worcestershire sauce. Add the diced tomatoes and 2 cups of water and stir. Add the masa harina and stir.
Simmer for 2 - 3 hours until the meat is tender. Taste and adjust the spices to your level of spice intensity. Dried peppers can vary in spiciness, and you’ll be able to kick it up even more if you like. For a direct hit of heat, I like to use Paul Prudhomme’s Chipotle Chili Pepper - it can be intense, so start with slowly and build to your heat tolerance.
To serve, add corn chips, cheddar cheese and any additional toppings of your choice. We like to add sour cream on top, because we like it spicy and the sour cream helps tame the heat a little.
Texas Chili Recipe Slow Cooker
Once you've seared the beef, you can combine all of the ingredients in a slow cooker and cook on high for 4 hours or low for 8 hours.
Thank you so much for watching! I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I'm Annie and every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Original Texas Chili
Original Texas Chili
Recipe:
Totally Texas Chili | In The Kitchen with H-E-B
There's a reason Texans chose chili as the official state dish back in 1977. Texas Red, Chili con Carne, Totally Texas Chili... whatever you call this Texan classic, it's sure to be a crowd pleaser! H-E-B Chef Scott is showing the Totally Texas way to use H-E-B Ground Chuck for Chili (ground fresh in-store each day) with his signature spice blend, fresh ingredients and H-E-B Chili Style Diced Tomatoes for a traditional bowl o' red (with no beans, fillers or pre-marinated meats).
Find the recipe to simmer your own Totally Texas Chili at:
Explore more H-E-B chef-created recipes at
Texas Chili Recipe
This is inspired by my brother Stephen’s recipe. It’s a little spicy, but it has a deep, rich flavor. Please make it your own, but I beg you to never add beans! I love beans. They just don’t belong in THIS chili.