Texas Chili With All The Fixins Recipes

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GERMAN TEXAS CHILI



German Texas Chili image

Fred is German and I am Texan! This creation is a blend of the two! Have a different ethnic background? You can easily add spices and other ingredients to make it your own, although, we have to say - it's quite good the way it is. This can easily be prepared the day before or put into the freezer for later use. Serve over baked potato or corn chips with 'fixins' such as sour cream, grated cheese, onions, etc. For a richer flavor, you are able to make this dish the night before and keep in refrigerator until the next day. Enjoy!

Provided by Chefs Ginny & Fred Bergmann

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 6h45m

Yield 12

Number Of Ingredients 17

¼ cup olive oil
4 red onions, chopped
6 chipotle peppers in adobo sauce, chopped, or to taste
1 pound hot pork sausage (such as Jimmy Dean®)
2 ½ pounds ground turkey
2 (28 ounce) cans crushed tomatoes with juice (such as Hunt's®)
1 (28 ounce) can Italian-style diced tomatoes (such as Hunt's® Diced Tomatoes with Basil, Garlic and Oregano)
1 (12 fluid ounce) can or bottle beer
1 tablespoon garlic powder
1 ½ teaspoons kosher salt
1 tablespoon ground black pepper
3 tablespoons ground cumin
1 tablespoon chili powder
¼ cup paprika
¼ cup brown sugar
4 cinnamon sticks
12 whole cloves

Steps:

  • Heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. Place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. Spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. Stir the crushed tomatoes, Italian-style diced tomatoes, beer, garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined.
  • Tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. Set the cooker to Low, and cook 6 to 8 hours. Remove the cheesecloth spice bundle before serving.

Nutrition Facts : Calories 402.5 calories, Carbohydrate 26 g, Cholesterol 91.5 mg, Fat 21.1 g, Fiber 6.2 g, Protein 28.1 g, SaturatedFat 5.4 g, Sodium 956.3 mg, Sugar 8.2 g

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

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.

TEXAS CHILI WITH ALL THE FIXIN'S



Texas Chili With All the Fixin's image

A great chili with a lot of depth to the flavours thanks to the chipoltle chilies. This is a nice mix of spice, sweet and smokey that works well for the whole family. I found this recipe in the Bride & Groom First and Forever Cookbook. I suggest you make it as stated in the recipe the first time before tweaking including all the fixin's, you won't be dissapointed! The chili itself isn't spicy its the Jalapenos you add on so the heat can be adjusted per bowl. Enjoy!

Provided by CakenCoffee

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
2 medium onions, chopped
3 tablespoons garlic, chopped
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
2 teaspoons dried oregano
1 lb lean ground beef
1 lb Italian sausage, links removed from casing and crumbled
2 teaspoons salt, more as needed
2 (28 ounce) cans crushed tomatoes with puree
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can barbecued baked beans, drained
1 tablespoon chipoltle chiles in adobo sauce, minced, more as needed

Steps:

  • Heat the oil in a large 8-quart-heavy bottomed stockpot over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender, 7-10 minutes.
  • Add in the chili powder, paprika, cumin, and oregano and stir until the spices are well combined.
  • Add in the ground beef, sausage and 1 teaspoon of the salt. Increase heat to medium-high and cook the meat, stirring frequently, until cooked through, 8-10 minutes.
  • Stir in remaining ingredients. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour. Adjust the seasonings with more salt or chipoltle chiles if necessary. Serve with any or all of the suggested fixin's.
  • Fixin's: Grated Sharp Cheddar, Chopped Green Onion, Sour Cream, Crumbled Corn Chips, Red Pepper Flakes, Chopped Jalapeno Chiles.
  • Note: You can find canned chipoltle chiles in adobo sauce (smoked jalapenos in a thick red sauce) in supermarkets and Latino specialty markets.

Nutrition Facts : Calories 437.1, Fat 24.2, SaturatedFat 8.2, Cholesterol 69.2, Sodium 1696.7, Carbohydrate 27.9, Fiber 7.4, Sugar 7.3, Protein 28.8

TEXAS CHILI RECIPE



Texas Chili Recipe image

Texas Chili is a classic spicy bean-free chili known as "Bowl o' Red" that's smoky, beefy and full of flavor. Perfect for game day, cookouts and crockpots!

Provided by Sabrina Snyder

Categories     Dinner

Time 1h25m

Number Of Ingredients 12

2 tablespoons vegetable oil
2 yellow onions (, diced)
3 garlic cloves (, finely minced)
2 pounds ground beef (, (85/15))
1 teaspoon kosher salt
1/4 cup ancho chile powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon brown sugar
29 ounces diced tomatoes
6 ounces tomato paste
4 cups beef broth

Steps:

  • Add vegetable oil and onions to a large dutch oven on medium heat and 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.
  • Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
  • Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
  • Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
  • Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.

Nutrition Facts : Calories 294 kcal, Carbohydrate 12 g, Protein 27 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 74 mg, Sodium 995 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

TEXAS CHILI - BRIDE & GROOM COOKBOOK



Texas Chili - Bride & Groom Cookbook image

Make and share this Texas Chili - Bride & Groom Cookbook recipe from Food.com.

Provided by amyasteele

Categories     Meat

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 medium yellow onions, chopped
3 tablespoons chopped garlic
2 tablespoons paprika
1 tablespoon cumin
2 teaspoons dried oregano
1 lb ground beef
1 lb Italian sausage (removed from casings)
2 teaspoons kosher salt
2 (28 ounce) cans crushed tomatoes in puree
1 (15 ounce) can kidney beans, rinsed and drained

Steps:

  • Heat the vegetable oil in an 8-quart heavy-bottomed stockpot over medium heat. Add the onions and garlic and cook, stirring occassionally, until tender, 7 to 10 minutes. Add chili powder, and oregano and stir until the spices are well combined. Add the ground beef, sausage and 1 teaspoon of the kosher salt. Increase the heat to medium-high and cook the meat, stirring frequently, until cooked through, 8 to 10 minutes.
  • Stir remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occassionally, for 1 hour. Adjust the seasonings with more kosher salt if necessary. Serve with any or all the suggested fixin's.

Nutrition Facts : Calories 464, Fat 27, SaturatedFat 9.2, Cholesterol 70.9, Sodium 1581, Carbohydrate 29.9, Fiber 7.4, Sugar 2.9, Protein 28.3

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