Terlingua Red Chili Recipes

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HOW TO MAKE AWARD-WINNING TEXAS CHILI



How to Make Award-Winning Texas Chili image

Debbie Ashman, winner of the Terlingua International Chili Championship, has a 22-pound jalapeño statue that proves her chili is the world's best.

Categories     best chili recipe     top chili recipe     easy chili recipe     award winning chili

Time 2m

Yield 1

Number Of Ingredients 26

2 lb. coarsely ground beef
8 oz. "El Pato" tomato sauce
15 oz. beef broth
Dump 1
1 tbsp. onion powder
2 tsp. garlic powder
2 tsp. beef crystals
1 tsp. chicken crystals
1 tbsp. Pacific Beauty paprika
1 tbsp. Mexene chili powder*
1/2 tsp. cayenne
1/4 tsp. black pepper
1 package Sazon Goya
Dump 2
1 tbsp. Mexene chili powder
1 tbsp. Hatch mild chili powder
2 tbsp. Cowtown light chili powder
1 tbsp. Mild Bills dark chili powder
1 tsp. cumin
1/4 tsp. white pepper
Dump 3
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. cayenne
3/4 tbsp. Cowtown light chili powder
1 tbsp. cumin

Steps:

  • Separately mix the spices for each dump.
  • Gray the meat and drain grease.
  • Slow boil meat in beef broth and 1 equal can of distilled water.
  • Add Dump 1 and medium boil for 60 minutes.
  • Add Dump 2 and medium boil for 45 minutes.
  • Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat-adjust as required.

THE BEST AUTHENTIC TEXAS CHILI RECIPE



The Best Authentic Texas Chili Recipe image

An authentic Texas Chili with a homemade chili paste, chunks of beef chuck, a mix of dry spices, chocolate, and Texas beer for the ultimate "Bowl o' Red".

Categories     Dinner

Time 3h35m

Number Of Ingredients 20

2 dried Ancho chilies
2 dried Guajillo chilies
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons cocoa powder
3 tablespoons masa flour
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1 tablespoon salt, plus more for seasoning if needed
1 tablespoon black pepper, plus more for seasoning if needed
2 tablespoons olive oil
3 pounds beef chuck roast, cut into 1/2 in. cubes
1 medium white onion
2 jalapeños
3 cups beef stock (divided 1 cup and 2 cups)
1 bottle (12 fl oz) Shiner Black Lager or Shiner Bock
2 tablespoons brown sugar
2 tablespoons apple cider vinegar

Steps:

  • Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
  • While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
  • In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
  • After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
  • Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
  • Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
  • Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
  • Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
  • Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.
  • Once the beef chuck is tender, serve the Texas Chili with a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, and a side of cornbread.

TERLINGUA RED CHILI



Terlingua Red Chili image

Make and share this Terlingua Red Chili recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons bacon fat
3 lbs ground beef, coarse grind
1 tablespoon black pepper
3 cups chicken broth
2 cups beef broth
2 pints dried chili salsa
1/4 cup smoked paprika
5 tablespoons hot chili powder
4 tablespoons granulated garlic powder
2 tablespoons cayenne powder
1 tablespoon cumin

Steps:

  • Dried Chili Salsa is Recipe #408273.
  • In a dutch oven over medium high heat melt bacon fat.
  • Brown beef with black pepper. We like to chop the beef so it is a fine mince, not chunky-that part is up to you.
  • Drain off most of the fat, leaving about 1/4 cup.
  • Add chicken broth.
  • Bring to a boil.
  • Reduce heat to medium low and cook until liquid has reduced to 1 inch.
  • Add beef broth, salsa and remaining spices.
  • Cook to desired thickness.
  • Serve with warm corn tortillas and shredded sharp cheddar cheese.

Nutrition Facts : Calories 937.3, Fat 56, SaturatedFat 21, Cholesterol 231.3, Sodium 2963.1, Carbohydrate 36, Fiber 12.2, Sugar 10.4, Protein 77

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