Texas Chili Recipes

Try These Award Winning Texas Chili Recipes Family And Friends Will Love.

THE #1 BEST CHILI OF TEXAS

Posted by news blog | 11:15 AM | , ,

Chili is the official dish of the state of Texas. Texas chili recipes are a Tex-Mex adaptation of an American southwest dish of meat that is slowly simmered in a sauce made from dried chilies and spices. Beans are never included in Tex-Mex cooking. The birthplace of today's Texas chili recipes is San Antonio. Back in the early 1900's the market area was a place where cattle drives, the army, missionaries, and railroad men would meet. Back then women from the mission would prepare large kettles of traditional stews or chili and bring them to the market area to feed the hungry crowd. These women were known as "chili queens" and in the early 1940's sanitation laws forced them out of business.

LBJ PEDE RNALES RIVER CHILI/Serves 4

Ingredients

* 1tb vegetable oil

* 1 1/2 pounds beef chuck, in 1/2 inch cubes

* 2 cups onions, medium diced

* 2 garlic cloves, minced

* 1/2 Teaspoon dried oregano

* 1 Teaspoon ground cumin

* 1 tablespoon chili powder

* 3 cups tomatoes, peeled, seeded, medium diced

* Beef stock, hot

* salt and pepper to taste

How To Put It Together

1. Heat the oil and brown the meat. (this step must be done in small batches) Remove meat and set aside.

2. Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown.

3. Add the spices and cook 2 minutes. Return the meat.

4. Add the tomatoes and stock, bring to a boil, then reduce to a simmer. Simmer 1 hour and skim fat as it cooks out, adjust seasoning, and add more water if necessary.

Country Chili

Ingredients

* 1 large Onion, chopped

* 1 garlic clove, chopped

* 1 tablespoon Margarine,

* 1 teaspoon Salt

* 1 teaspoon Whole basil, dried

* 1 teaspoon Chili powder

* 1⁄2 teaspoon Whole oregano, dried

* 1⁄2 teaspoon Whole thyme, dried

* 1⁄4 teaspoon Pepper

* 16 oz (1 can) Tomatoes, undrained and chopped

* 8 oz Red Kidney beans, undrained

How To Put It Together

1. Saute onion and garlic in margarine in a large saucepan until tender.
2. Add salt, basil, chili powder, oregano, thyme, and pepper, stirring well.
3. Stir in tomatoes and beans.
4. Simmer, uncovered, 10 to 15 minutes.
5. Serve hot.


Article Source: http://EzineArticles.com/2437761

BOWL OF RED HOT CHILI

Posted by news blog | 4:33 PM |

Texans have strong opinions about their chili recipes. The meat must be cubed, never ground. Beans may be served alongside, but are never stirred into the mixture; neither are canned tomatoes.

Servings: 8 (1 1/8-cup) servings
Prep: 30 mins
Total: 2 hrs
Rated : Not yet rated
See More Diabetic Living Recipes
Ingredients
  • 3 pounds boneless lean beef chuck, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon cooking oil
  • 4 large onions, chopped
  • 3 tablespoons chili powder
  • 3 tablespoons yellow cornmeal
  • 1 tablespoon bottled minced garlic (6 cloves)
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 14-ounce can beef broth
  • 1-1/4 cups water
  • 1 tablespoon packed brown sugar
  • Chopped onion (optional)

Directions
1. Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.
2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.
3. Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with chopped onion. Makes 8 (1 1/8-cup) servings.
Nutrition Facts
Calories 448, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 107 mg, Sodium 812 mg, Carbohydrate 19 g, Fiber 4 g, Protein 53 g.
Percent Daily Values are based on a 2,000 calorie diet

Texas Beef Chili with Poblanos & Beer

Posted by news blog | 12:42 PM |

Ingredients
  • 3 tablespoons olive oil; more as needed
  • 2 large sweet onions, diced (about 4 cups)
  • 2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
  • 5 cloves garlic, minced
  • 1 teaspoon kosher salt; more to taste
  • 4-1/2 pounds boneless beef chuck, cut into 1-inch cubes
  • 2 bay leaves
  • 2 cinnamon sticks, 3 to 4 inches long
  • 3 tablespoons New Mexico chile powder (or 2 tablespoons ancho chile powder)
  • 1 tablespoon chipotle chile powder
  • 1 tablespoon ground cumin
  • 1/8 teaspoon ground cloves
  • 12 ounce bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
  • 1-1/2 quarts homemade or low-salt beef broth
  • For the garnish:
    2 14-ounce cans kidney beans, rinsed and drained
  • 1 medium red onion, chopped
  • 3 medium tomatoes, cored, seeded, and chopped
  • 1/3 cup coarsely chopped fresh cilantro
  • 12 ounces sour cream or whole-milk plain yogurt

Directions
1. In a 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and saute until softened, translucent, and starting to brown, 8 to 10 minutes. Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 minutes. If the pan seems dry, add a little more olive oil. Add the garlic and 1 teaspoon salt and saute for another 5 minutes. Set aside.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in an 8-quart or larger Dutch oven (preferably enameled cast iron) over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. With tongs or a slotted spoon, transfer the browned beef to a bowl. During searing, it's fine if the pan bottom gets quite dark, but if it smells like it's burning, reduce the heat a bit. If the pan ever gets dry, add a little more oil.
3. Once all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5 to 7 minutes. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low. Simmer, partially covered, for 3 hours, stirring occasionally. Test a cube of meat--you should be able to cut it with a spoon. Discard the cinnamon sticks and bay leaves.
4. If not serving immediately, chill overnight. The next day, skim any fat from the top, if necessary, before reheating.
5. To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate. Shred the meat with a fork and return it to pot. (The shredded meat will help create a thicker texture.) Taste and add more salt if needed. Heat the beans in a medium bowl covered with plastic in the microwave (or heat them gently in a saucepan). Arrange the beans, chopped red onion, tomatoes, cilantro, and sour cream in small bowls to serve as garnishes with the chili

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