Texas Chili Con Carne Recipes

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TEXAS CHILI CON CARNE



Texas Chili con Carne image

I love to cook, but meals at my house have to be ready in a hurry because we're always on the go. I found this recipe in a magazine almost 30 years ago.

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
3/4 cup canned pinto beans, rinsed and drained
2-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt, optional
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in the tomatoes, tomato sauce, beans, chili powder, oregano, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1247mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 10g fiber), Protein 31g protein. Diabetic Exchanges

REAL TEXAS CHILI (CHILI CON CARNE)



Real Texas Chili (Chili Con Carne) image

In Texas, putting beans in chili is prohibited by state law. This recipe does not use beans. Nor does it use tomato sauce or paste, common ingredients in so called "award-winning" chili recipes. If you're looking for authentic chili, this one's the real McCoy; an authentic recreation of the chili that was served in the days of the trail drives - where chili is said to have originated. Take your sweet time making this chili...nice and slow. Good Texas chili has to have time to ripen.

Provided by Annisette

Categories     Meat

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs beef chuck, boned and cut into 1 1/2-inch cubes and trimmed of fat
1 tablespoon bacon drippings
6 dried ancho peppers
5 cups cold water, divided
1 tablespoon oregano
1 tablespoon cumin seed, crushed
2 teaspoons salt
2 teaspoons cayenne
2 garlic cloves, peeled and crushed
2 tablespoons masa harina (Mexican hominy flour)

Steps:

  • Grind the meat through the coarse blade of a meat grinder.
  • In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
  • Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
  • Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
  • Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
  • Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
  • Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
  • Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
  • Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
  • If the mixtures is too thick, thin it with a small amount of boiling water.
  • Taste and adjust seasonings.
  • Serve with hunks of smokin' hot cornbread and a tall iced tea.

Nutrition Facts : Calories 600.4, Fat 42.7, SaturatedFat 16.5, Cholesterol 158.5, Sodium 923.1, Carbohydrate 11.8, Fiber 4.2, Sugar 0.1, Protein 42

TEXAS RISING CHILI CON CARNE



Texas Rising Chili Con Carne image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 26

3 dried ancho chiles
1 dried chile d'arbol
1 dried New Mexico or pasilla chile
1 tablespoon ground cumin
1 teaspoon Mexican oregano
6 slices thick-cut bacon, cut into lardons or 1/4-inch strips
4 pounds trimmed chuck roast, cut into 1-inch cubes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 medium onion, diced
4 jalapenos, ribs and seeds removed, diced
4 jalapenos, ribs and seeds removed, diced
3 cloves garlic, minced
4 cups beef stock, hot, plus more if needed
One 14-ounce can crushed tomatoes
2 tablespoons cornmeal
Juice of 2 limes
Perry County Corn Bread, recipe follows, for serving
Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts
Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts
1 stick (8 tablespoons) butter
2 cups self-rising cornmeal
1/4 cup self-rising flour
1 teaspoon salt
1 cup buttermilk, plus more if needed
2 eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
  • In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
  • Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
  • Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
  • Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
  • Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
  • Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
  • In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
  • Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.

TEXAS CHILI CON CARNE



Texas Chili con Carne image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h10m

Yield 4 servings

Number Of Ingredients 10

6 dried red chilies
2 pounds stewing beef, cut into half-inch cubes
1 tablespoon olive oil
2 bay leaves
1 tablespoon cumin
2 cloves garlic, peeled
2 teaspoons oregano
2 tablespoons paprika
1 teaspoon sugar
Coarse salt and freshly ground pepper to taste

Steps:

  • Tear the chilies in strips and pour one cup boiling water over them. Let them soak for 30 minutes. Drain, reserving the liquid, and set aside.
  • Heat the oil in a heavy skillet and brown the beef cubes. Add the chili soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour.
  • Meanwhile, puree the remaining ingredients, including the chilies, with a little water if needed, in an electric blender. Add the puree to the meat and let simmer for 30 minutes more. Remove bay leaves before serving.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 558 milligrams, Sugar 2 grams, TransFat 1 gram

GUY'S TEXAS CHILI



Guy's Texas Chili image

Provided by Guy Fieri

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 20

2 dried chile de arbol peppers
2 dried ancho chile peppers
2 dried guajillo chile peppers
2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 Fresno chile pepper, seeded and minced
2 Anaheim chile peppers, seeded and diced
1 1/2 pounds beef chuck roast, cut into ½-inch cubes
1 1/2 pounds ground beef (80% lean)
2 tablespoons all-purpose flour
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 12-ounce bottle Mexican beer
1 1/2 quarts low-sodium beef stock
1 tablespoon kosher salt
1/4 cup chopped cilantro

Steps:

  • Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
  • In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
  • Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
  • Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.

TEXAS- RED CHILI CON CARNE



Texas- Red Chili Con Carne image

This recipe was given to my wife, Glenda, by Bob Keith, one of her old Houston friends, now deceased, a Montana native transplanted to Texas. I felt I had to include this recipe appease No-Bean chili afficionados and to offset my recipe for Texas Chil Beans. This IS a very good no-beans recipe, though I prefer to substitute 3-4 Poblano peppers for the bell peppers.

Provided by Toby Jermain

Categories     Vegetable

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 16

5 lbs coarse ground beef (chili beef)
5 garlic cloves, chopped
1 large onion, diced
2 bell peppers, seeded and diced
5 stalks celery, diced
1 jalapeno pepper, minced
4 tablespoons ground cumin (2 oz)
8 tablespoons dried oregano, lightly crushed (4 oz)
4 tablespoons chili powder (2 oz)
4 tablespoons fresh ground black pepper (2 oz)
2 tablespoons salt (1 oz)
6 tablespoons sweet paprika (3 oz)
2 cups water
1 (8 ounce) can tomato paste
4 tomatoes, skinned seeded, and diced
0.5 (12 ounce) bottle lone star beer

Steps:

  • Brown meat in a large, heavy bottom pot, and drain off grease.
  • Add garlic, onion, bell pepper, celery, jalapeno, cumin, oregano, chili powder, black pepper, salt, and paprika.
  • Add 2 cups water, and let simmer for 30 minutes.
  • Add tomato paste, diced tomatoes, and beer.
  • Cook for 30 minutes or until desired consistency is reached.
  • According to Bob, DO NOT ADD BEANS OR RICE!
  • This is considered a felony offense by many Texans!
  • Beans may, however, be served on the side, if desired.

Nutrition Facts : Calories 672, Fat 47.6, SaturatedFat 17.8, Cholesterol 161, Sodium 1786.6, Carbohydrate 18.9, Fiber 7.1, Sugar 6.5, Protein 43

CHILI CON CARNE



Chili con Carne image

Provided by Jeanne Kelley

Categories     Beef     Tomato     Super Bowl     Kid-Friendly     High Fiber     Dinner     Family Reunion     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 8 servings

Number Of Ingredients 21

4 tablespoons vegetable oil, divided
4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
2 medium onions, chopped
1 head of garlic (about 15 cloves), peeled, chopped
1/2 cup ground ancho chiles
2 tablespoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 12-ounce bottle dark beer
1 28-ounce can diced tomatoes in juice
2 teaspoons dried oregano
2 teaspoons coarse kosher salt
2 tablespoons tomato paste
3 tablespoons masa (corn tortilla mix)
Coarsely grated sharp cheddar cheese
Chopped green and/or red onion
Chopped fresh cilantro
Diced fresh tomatoes (optional)
Sour cream (optional)
Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.

Steps:

  • Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
  • Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
  • Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
  • Divide chili among bowls. Top with garnishes and serve.

REAL TEXAS CHILI



Real Texas Chili image

This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.

Provided by AICIRTAP

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
  • In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
  • Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g

CLASSIC CHILI CON CARNE



Classic Chili Con Carne image

This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.

Provided by Jennifer Steinhauer

Categories     dinner, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 17

3 medium dried ancho chiles, stems and seeds removed, spread flat
1/2 teaspoon cumin seeds
1/2 teaspoon dried Mexican oregano
1/4 teaspoon garlic powder
2 tablespoons cumin seeds
8 ounces bacon
3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes
1 pound (2 medium) white onions, chopped
2 teaspoons paprika
1 teaspoon dried Mexican oregano
1 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
4 large garlic cloves, minced
1 3/4 cups beef broth
1 28-ounce can puréed tomatoes
2 ancho chiles, stems and seeds removed

Steps:

  • For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
  • Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
  • For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
  • Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
  • Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
  • Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
  • Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
  • Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams

AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
  • Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
  • Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
  • In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

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.

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From thespruceeats.com


TEXAS CHILI CON CARNE, NO TOMATO RECIPE
Let soak for 30 minutes. Drain, reserving the liquid, and set aside. Heat the oil in a heavy casserole and brown the beef cubes. Add the chilies' soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour. Meanwhile, purée the rest of the ingredients, including the chilies, with a half cup of water ...
From recipeland.com


ORIGINAL TEXAS-STYLE CHILI AUTHENTIC RECIPE | TASTEATLAS
Preparation. 1. In a grill pan cook suet, then remove when it has melted. In. 2. In two or three batches sear the beef meat, then transfer to a large pot with pepper pods and together with as much cooking liquid to prevent the meat from burning—two inches of liquid above the meat is …
From tasteatlas.com


BEST EVER TEXAS CHILI RECIPE - DINNER, THEN DESSERT
2019-11-11 Add vegetable oil and onions to a large dutch oven on medium heat. Cook until the onions are translucent, about 6-8 minutes. Add the garlic, and cook for 1 minute stirring well. Add the ground beef, breaking apart as you cook it for 6-8 minutes. but leave the chunks a bit larger, and allow the beef to sear well.
From dinnerthendessert.com


TEXAS CHILI RECIPE-BEEFY, THICK, SPICY AND SMOKEY!
2020-09-02 Make Chili: In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate. Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed.
From gonnawantseconds.com


CHILLI CON CARNE | RECIPETIN EATS
2018-08-31 Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat per step below: Quick Cook – 20 to 40 minutes, uncovered, on medium low heat so it’s bubbling gently; OR. Slow Cook – 1.5 hours to 2 hours, covered, on low heat so it’s bubbling very gently.
From recipetineats.com


COOK OFF WINNING TEXAS-STYLE CHILI - MY KITCHEN LITTLE
2019-10-20 Drain the pot once more. Reduce the heat to medium and add another TBSP of oil, followed by the onions. Season the onions lightly with salt and pepper (about ¾ tsp each). Cook the onions until tender, about 5 minutes. Add the garlic, chili powder, chipotles, cocoa, smoked paprika, oregano, cumin, and miso.
From mykitchenlittle.com


THE BEST TEXAS CHILI – AUTHENTIC RECIPE FROM A BORN AND RAISED …
2021-03-07 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.
From oursweetadventures.com


RANCHER'S TEXAS CHILI (CHILI CON CARNE) RECIPE - LITTLE SPICE JAR
2020-06-23 SEAR THE MEAT: Season the meat with a generous pinch of salt and pepper. Heat a large chili pot over medium-high heat. Add 1 tablespoon of oil to the pot and add a few pieces of meat at a time. Sear the meat on all sides, about 2-3 minutes and remove it to a plate. Repeat the process until all the meat is seared.
From littlespicejar.com


EASY TEXAS CHILI - THE SEASONED MOM
2020-09-30 Add 1 more tablespoon of vegetable oil to the pot and heat over medium heat until shimmering. Stir in the onion and jalapeño pepper (if using), cooking until the onions are softened, about 5 minutes. Add the garlic, chili powder, cumin and oregano; cook and stir until fragrant (about 30 seconds).
From theseasonedmom.com


THE ONE AND ONLY TEXAS STYLE CHILI CON CARNE RECIPE
2015-11-07 Add canned beans for 30 minutes before serving. About the toppings. Garnish the individual bowls as you wish. I like to take fresh tortillas, toast them on the grill, cut them into strips, sprinkle them on top, sprinkle on some chopped onion, and add a dollop of sour cream.
From amazingribs.com


TEXAS CHILI CON CARNE (CHILI WITH MEAT) - NERDY MAMMA
2019-08-16 Instructions. In a large skillet (or a dutch oven) over medium heat, brown the ground beef, chopped onion and garlic, then drain on a paper towel. Place meat back in the skillet. While the meat is browning, place the tomatoes in a blender or food processor and chop into small, bite-sized pieces.Set aside. Bring meat back to cooking temperature ...
From nerdymamma.com


THE 10 BEST TEXAS CHILI RECIPES DON'T HAVE A SINGLE BEAN IN THE POT
2021-09-07 2. Bear Creek Smokehouse Real Texas Chili Seasoning Mix. Amazon. Located in Marshall, Texas, Bear Creek Smokehouse has been a go-to provider for fresh meats, seasonings, and sweets for over 70 years. For those who love spicy chili, this award-winning Real Texas Chili Seasoning Mix is for you.
From wideopeneats.com


TEXAS CHILI CON CARNE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Texas Chili Con Carne are provided here for you to discover and enjoy ... Healthy Recipes For Baked Chicken Simple Healthy Baked Chicken Recipes Martha Stewart Healthy Recipes Healthy Recipes Using Honey V8 Healthy Greens Diet Healthy Barbecue Menu Quick Healthy Grilling Recipes Healthy Miracle Whip Recipe Healthy …
From recipeshappy.com


TEXAS CHILI CON CARNE RECIPES ALL YOU NEED IS FOOD
3 medium dried ancho chiles, stems and seeds removed, spread flat: 1/2 teaspoon cumin seeds: 1/2 teaspoon dried Mexican oregano: 1/4 teaspoon garlic powder
From stevehacks.com


THE BEST REAL TEXAS CHILI RECIPES (NO BEANS ALLOWED)
2018-02-22 Second Dump: 1 tablespoon cumin, 1/2 teaspoon dried garlic powder, 1/8 teaspoon Hot Stuff seasoning (available online, or use a mix of …
From dallasnews.com


ORIGINAL TEXAS CHILI CON CARNE RECIPE
3 Chilies like ancho, whole rich fruity dried. 2 Chilies like arbol or cascabel, small hot dried. 3 Chilies like costeno, whole sweet fresh dried. 2 Chipotle chilies, whole. 1 Cilantro. 4 medium cloves Garlic. 1 Onion, large. 2 tsp Oregano, dried.
From pinterest.com


VEGAN CHILI( CHILI CON CARNE) » JOYFUL DUMPLINGS
2022-05-11 What’s Chili( Chili Con Carne) As you might be wondering why so many different names are all referring to the same dish? Chili, also known as Chili Con Carne, Chile Sin Carne, or Chile Con Carne). It’s a dish originally made with minced meat, tomatoes, a Mexican spice blend( onion, garlic, cumin, paprika…etc. ) and chili peppers.
From joyfuldumplings.com


TRUE TEXAS CHILI (CHILI CON CARNE) - HOUSE OF YUMM
2020-10-16 Thicken: In a small bowl add 2 tbsp of masa, pour in 1/4 cup of the broth from the chili. Whisk this together, then pour this into the pot of chili. The masa will help thicken the chili and bind it all together. Bring to a simmer, lower heat, cover and let simmer a final 30 minutes.
From houseofyumm.com


TEXAS CHUCK WAGON CHILI RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SLOW COOKER TEXAS CHILI - THE BEST CROCKPOT CHILI! - RACHEL COOKS®
2019-04-18 Add chili seasoning, brown sugar, and oregano and continue to cook, stirring, until fragrant (1-2 minutes). Add tomato paste and stir to coat vegetables with tomato paste. Keep stirring to prevent burning. Add beer and cook for 4-5 minutes or until slightly reduced. Add this mixture to the slow cooker.
From rachelcooks.com


CHILI CON CARNE: COOK IT TEXAN `CHILI QUEEN’ STYLE ... - CHEF …
2017-01-14 Add the remaining ingredients bring to a simmer, lower heat, and cook covered for 6 hours. Stir occasionally, or the mix can be placed in a crock pot and cooked at low temperature for 8 hours. Transfer, cool, label and hold refrigerated until needed. Place the chili into a double boiler (or crock pot), heat until the chili is at 165°.
From chefjohnhowie.com


TEXAS CHILI CON CARNE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


TEXAS CHILI – AWARD WINNING CHILI RECIPE - THE WICKED NOODLE
2020-01-24 Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add remaining ingredients and cook, stirring frequently, for 1 minute. Add beef back to pot along with 5 …
From thewickednoodle.com


CHILI CON CARNE - RECIPE - CHILI PEPPER MADNESS
2020-08-07 Set aside for now. Add the cubed beef to a large bowl and toss with the paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander and a bit of salt. Make sure everything is nice and coated. Heat the oil in a large pot and add the seasoned beef along with the jalapenos and onion.
From chilipeppermadness.com


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