Austin Style Chicken Chili Recipes
AUSTIN-STYLE CHICKEN CHILI
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to a bowl to cool, then grind in a spice grinder.
- Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon. Repeat with the remaining olive oil and chicken; transfer to the plate.
- Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes. Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds. Stir in the tomato paste and cook 30 more seconds.
- Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed chipotle chiles and 2 cups water. Cut a slit in one side of the habanero and add it to the pot. Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours. (Add more water if the chili is too thick.) Remove the habanero before serving.
AUSTIN'S CHILI
This chili comes from a lot of practice over the years. I couldn't find one I really liked so I came up with one I did. It takes a bit of dicing but it is worth it. Hope you enjoy it.
Provided by bookstorebill
Categories Deer
Time 1h25m
Yield 16 cups, 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Over medium heat brown the bacon & the onion together. When the onions are carmelized add the balsamic vinegar & worchestershire sauce. Mix well, as you are mixing add in the brown sugar, dry mustard, & paprika. Then the jalapenos, carrot, ancho pepper, the granny smith apple, & the green pepper. Stir often don't let it burn.When everything is cooked pull from heat & set aside.
- In large pot (8 quarts or larger) brown the grnd beef, sausage & venison. Use a spatula if you need to, but break the meat into small chunks. When completely browned, drain the grease in a colander & return the meat to the pot. Then blend in the mixture you created earlier. When blended add in the chili beans, tomato puree, sauce & paste. Blend well and return to medium heat for about 35 minutes to an hour. Don't let it burn on the bottom of the pot so stir often.
- When cooked to your satisfaction this can be used over pasta, as taco filling, or placed in large flour tortillas with shredded cheese to make burritos or by it's self. If it isn't spicy enough use your favorite hot sauce to crank up the heat. I found one that I like called Tapatio Salsa Picante.
Nutrition Facts : Calories 790.8, Fat 35.2, SaturatedFat 13.1, Cholesterol 141.8, Sodium 1328.7, Carbohydrate 69.4, Fiber 11.7, Sugar 18.2, Protein 51
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