Texas Style Chili Rice Recipes

TEXAS STYLE CHILI

Steps:

• In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
• Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
• Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

CHILI WITH RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
• At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.
• Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.

EASY TEXAS RICE

Steps:

• In a saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily).
• When the rice is brown, add the onion, bell pepper, chili powder and garlic salt.
• Turn the heat to high, and cook for 1 minute, stirring constantly.
• Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes.
• Remove from heat, and let stand for 15-20 minutes.

TEXAS STYLE CHILI

Steps:

• Cut steak into 1/2" cubes.
• Brown meat in oil (I just dribble olive oil on the bottom of the pan, as the meat makes alot of liquid anyway).
• Add onions (or reserve 1/2 cup for use later) peppers, and garlic to drippings in pan over medium heat.
• Cook 10 minutes stirring occasionally.
• Add more oil if necessary.
• (Note: As I"chunk" my pepers and onions, it takes a bit longer than this for them to soften up).
• Return meat to pan and add tomatoes and their liquid and remaining ingredients, except cheese and set aside onions.
• (Note: When I want it thicker, I use a 28 oz. can of tomatoes as I use the 2nd can of tomato paste).
• Heat to boiling, then reduce to low, cover and simmer approx.
• 1 1/2 hours or until meat is fork tender, stirring occasionally.
• Spoon chili into large bowls, sprinkle cheese and add onions if desired.

TEXAS STYLE CHILI BEANS

Steps:

• Pick, and clean beans, remove any rocks, dirt, half or shriveled beans; rinse. Put beans in a 5 or 6 quart Dutch oven and fill with water. Bring to a boil. Let boil for 5 minutes, turn off heat and let set at least 1 hour. Drain, rinse and return beans to pan.
• Meanwhile prepare chili; brown hamburger, onions, and garlic in a skillet, drain excess fat, add Chili Kit, (add salt and cayenne to taste.) and tomato sauce. Let simmer 15 minutes; add to beans.
• Fill pan with water and cook until beans are tender, about an hour. Serve with fresh homemade cornbread, sliced tomatoes and cucumbers soaked in vinegar.