HOW TO MAKE AWARD-WINNING TEXAS CHILI
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
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
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
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
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
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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- In large mixing bowl, pour the milk over the bread and allow to sit for ten minutes. Mash with a fork into a smooth paste. Using your hands, mix in the meat along with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the bacon grease over medium heat. Add the onion, chili powder, oregano, cumin, red pepper flakes, and cayenne until the onions have softened, about 4 minutes. Add the garlic and cook 4 minutes more, until the garlic is softened and lightly browned.
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RECIPES > MEXICAN > HOW TO MAKE WORLD CHAMPIONSHIP CHILI
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- 3 pounds beef chuck cubed 1/2 pound pork : ground 1 tablespoon flour 1 tablespoon cooking oil 1/3 cup onions dehydrated, minced 1/2 teaspoon garlic : granulated 1 can beef stock 2 cans chicken stock 1 can tomato sauce 8 oz.
- 1 jalepeno pepper; seeded deveined, minced 1 teaspoon black pepper 3 tablespoons chili powder ***PHASE II*** 4 cans tomato sauce 1/4 cup chili powder 2 tablespoons mild newmexico chili powder 2 tablespoons cumin 1 teaspoon garlic : granulated 1 teaspoon tobasco brand hot sauce 1/2 tablespoon brown sugar salt -- to taste Saute meat in oil.
- Drain and place in a 4-qt. cooking pot. Add remaining imgre diemts from PHASE I and simmer covered, 1-1/2 hours.
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- Sear beef in a large soup pot or cast-iron Dutch oven. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet, chile peppers, and about two inches of liquid (you can use water, I use beer). Simmer for 30 minutes.
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