Chili Tyler Florences Ultimate Chili Recipes

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BEEF CHILI



Beef Chili image

Provided by Tyler Florence

Categories     main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 20

3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
1 teaspoon sugar
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed by hand
1/2 cup masa harina
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish

Steps:

  • In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

TRUE TEXAS CHILI



True Texas Chili image

Provided by Stanley Lobel

Categories     Beef     Pepper     Vegetable     Sauté     Super Bowl     Dinner     Meat     Ground Beef     Fall     Winter     Tailgating     Family Reunion     Poker/Game Night     Chile Pepper     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

Steps:

  • 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
  • 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
  • 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
  • 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
  • 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
  • 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

CHICKEN GREEN CHILI



Chicken Green Chili image

Provided by Tyler Florence

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 30

1 chicken, about 3 1/2 pounds
1 large onion, peeled
3 cloves garlic, peeled
1/4 bunch fresh thyme
1 bay leaf
4 poblano chiles
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup finely ground tortilla chips (ground in a food processor)
Salt
Leaves from 1/2 bunch fresh cilantro, chopped
Smoky Chile Cornbread, recipe follows
Shredded Jack cheese
Chopped fresh cilantro leaves
Lime wedges
4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional

Steps:

  • Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
  • Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
  • Meanwhile, seed, core, and thinly slice the poblano peppers.
  • Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.
  • To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.
  • Preheat the oven to 350 degrees F.
  • Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

TYLER'S TEXAS CHILI



Tyler's Texas Chili image

Provided by Tyler Florence

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 21

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
  • Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

TYLER'S DAD'S ULTIMATE CHILI DOGS



Tyler's Dad's Ultimate Chili Dogs image

Tyler Florence on the Food Network is one of my favorite chefs. I really like that show "How to Boil Water", but this recipe came from Tyler's Ultimate Tailgating show on Super Bowl weekend courtesy of his dad. It looked absolutely divine and I LOVE LOVE LOVE chili dogs, chili fries, and chili and cheese wraps. The ingredients and prep are simple and I have all the ingredients on hand usually.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 beef hot dogs
4 hot dog buns
1/2 cup grated cheddar cheese
chili sauce
extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 lb lean ground beef
2 1/2 cups ketchup
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
kosher salt & freshly ground black pepper

Steps:

  • SAUCE:.
  • Heat olive oil in a skillet over medium heat.
  • When hot, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes.
  • Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes.
  • Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened.
  • Season with salt and pepper.
  • While the chili is cooking, get the grill going.
  • Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot.
  • Take a few paper towels and fold them several times to make a thick square.
  • Blot a small amount of oil on the paper towel.
  • Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
  • Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes.
  • Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.)
  • Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty.
  • To serve, put a dog in each roll and top with the chili and some Cheddar.

Nutrition Facts : Calories 691.5, Fat 32.1, SaturatedFat 13.4, Cholesterol 112.4, Sodium 2647.7, Carbohydrate 65.1, Fiber 2.2, Sugar 39.9, Protein 38.7

CHILI DOGS



Chili Dogs image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs (recommended: Ball Park)
4 hot dog rolls
1/2 cup grated Cheddar

Steps:

  • Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.
  • While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small
  • amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
  • Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.

CRISP CHICKEN WINGS WITH CHILI-LIME BUTTER



Crisp Chicken Wings with Chili-Lime Butter image

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

4 pounds chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
1/4 cup honey
1/4 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
  • While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.

BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE



Beef Chili With Ancho, Red Beans and Chocolate image

I made this from Tyler Florence's Real Kitchen book. It was AMAZING! I just had to share with you all! I made some ingredient substitutions in mine that may make it easier for you too. Enjoy!

Provided by InMemoryofBrats

Categories     One Dish Meal

Time 4h

Yield 8 serving(s)

Number Of Ingredients 21

2 ancho chilies, seeded and hand torn into pieces (I used powdered because we couldn't find them in the store) or 2 tablespoons dried ancho chile powder (I used powdered because we couldn't find them in the store)
3 lbs beef shoulder (I used a black angus london broil)
sea salt (I used kosher) or kosher salt (I used kosher)
fresh ground black pepper
2 onions, diced (I used one very large Vidalia)
10 garlic cloves, halved
3 canned chipotle chiles in adobo, chopped (I used Louisiana Chipotle sauce since we did not have the peppers in adobo) or 2 ounces louisiana hot sauce (I used Louisiana Chipotle sauce since we did not have the peppers in adobo)
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28 ounce) can whole canned tomatoes
2 tablespoons tomato paste
2 (15 1/2 ounce) cans kidney beans, drained
1/4 cup cornmeal
1 tablespoon unsweetened chocolate
3 cups shredded cheddar cheese (to garnish)

Steps:

  • Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
  • Put the chiles in a food processor and pulse until they are powder.
  • Cut the beef into large and season with salt and pepper.
  • Put beef in large soup pot and add enough water to cover by one inch.
  • Place over medium heat and bring to a boil.
  • Skim off any foam that rises to the surface.
  • Mix in onions, garlic, chipotles, and jalapeño.
  • Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
  • Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
  • Add tomatoes and tomato paste to the pot.
  • Simmer for 2 hours.
  • As it cooks down you can add more water if necessary (we didn't need to but you may).
  • When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
  • (I used two forks like I do with pulled pork).
  • Stir in beans and corn meal.
  • Cover only partially (so the chili doesn't get watery).
  • Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
  • Before serving, garnish with cheddar.

Nutrition Facts : Calories 586, Fat 26.9, SaturatedFat 13.2, Cholesterol 139.8, Sodium 873.8, Carbohydrate 33, Fiber 8.8, Sugar 7.4, Protein 54

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