Chris Texas Style Chili Con Carne Recipes

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TRUE TEXAS CHILI CON CARNE



True Texas Chili Con Carne image

Make and share this True Texas Chili Con Carne recipe from Food.com.

Provided by tranch

Categories     Tex Mex

Time 1h

Yield 8 cups, 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 lbs beef, Ground
2 medium onions, chopped
2 garlic cloves, finely chop
28 ounces tomatoes, whole
12 ounces beer
5 tablespoons chili powder
2 jalapeno chiles, seed & chop
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon sugar
cayenne pepper (optional)
cheddar cheese, shredded
red onion, chopped
avocado, sliced

Steps:

  • Heat oil in 6-quart saucepan.
  • Add ground beef, onions and garlic and saute until meat is browned.
  • Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes.
  • Taste and season with salt, pepper and cayenne pepper, if desired.
  • Ladle into bowls.
  • Garnish with cheese, onion and avocado, if desired.

Nutrition Facts : Calories 1731.8, Fat 170.1, SaturatedFat 68.1, Cholesterol 224.7, Sodium 242.6, Carbohydrate 24.3, Fiber 7.6, Sugar 9.8, Protein 23.4

SLOW-COOKER TEXAS-STYLE CHILI CON CARNE



Slow-Cooker Texas-Style Chili Con Carne image

A Cooks Illustrated Recipe. Super Yummy. Top with avocado, scallions, onions, sour cream, grated cheese - you name it! A 5 pound roast after trimming yields about 3 1/2 pounds of meat.

Provided by Shirlsaw

Categories     Roast Beef

Time 10h

Yield 12 1 1/3 cup servings, 12 serving(s)

Number Of Ingredients 17

8 slices bacon, chopped medium
3 1/2 lbs boneless chuck roast (trimmed and cut in 1 1/2 inch pieces)
1 cup onion (chopped)
3 jalapeno chiles (stemmed, seeded, minced)
3 tablespoons chili powder
2 tablespoons cumin
5 garlic cloves, minced
1 teaspoon table salt
1/2 teaspoon black pepper
28 ounces crushed tomatoes
6 (6 inch) corn tortillas, torn into 2 inch pieces
4 cups low sodium chicken broth
2 chipotle chiles in adobo (chopped medium)
2 teaspoons sugar
1/4 cup cilantro, minced
2 tablespoons fresh lime juice
15 ounces kidney beans (drained and rinsed)

Steps:

  • Cook bacon in 12 inch skillet over medium heat until crisp, about 8 minutes. Add to slow cooker, reserving the fat.
  • Dry the beef with paper towels, season with salt and peper. Add 2 teaspoons of bacon fat to the skillet and heat over medium-high heat until just smoking. Brown half of beef, about 10 minutes, and add to slow cooker. Return skillet to medium-high heat,repeat with 2 teaspoons of bacon fat, and remaining beef.
  • Add remaining 2 teaspoons of bacon fat (use vegetable oil if not enough reserved) return to medium heat until shimmering. Add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon of salt. Cook until onion is softened, about 5 minutes. Stir in garlic and cook for 15 seconds. Stir in tomatoes, scraping up any browned bits. Bring to a simmer then pour into slow cooker.
  • Combine the tortillas and 1 cup of the chicken broth in a microwave safe bowl and microwave on high until mushy, about 2 minutes. Puree the mixture in a food processor or blender until smooth, about 1 minute. Stir into the slow cooker. Add the remaining 4 cups of broth, chipotles, and sugar to the slow cooker.
  • Cover and cook on either low (9-10 hours) or high (6-7 hours) until the meat is tender . Stir in beans during last hour of cooking. Before serving stir in cilantro and lime juice, season with salt and pepper to taste.
  • To make in advance, prepare to the slow cooking point but refrigerate browned bacon and meat separately from the liquids and the pureed tortillas. When ready to cook combine in slow cooker and proceed.

Nutrition Facts : Calories 513.4, Fat 34.4, SaturatedFat 13.1, Cholesterol 101.6, Sodium 695.3, Carbohydrate 20.1, Fiber 4.3, Sugar 4.9, Protein 31.4

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