10 points for the best Texas chili recipe....?!


Question: i have googled sveral texas chili recipes and cant find one that satifies my taist:(


Answers: i have googled sveral texas chili recipes and cant find one that satifies my taist:(

All-Beef Texas Chili

1/3 c (approximately) corn oil
6 lb Beef chuck; in 1/2-inch
-cubes
c Minced onion
1/3 c Minced garlic
3 c (approximately) beef broth
3 c Flat beer
1 1/2 c Water
1/4 c High-quality chili powder;
-or more, to taste
6 lb Tomatoes (three 2 lb. cans);
-drained and chopped
1/3 c Tomato paste
1 1/2 tb Minced fresh oregano
3 tb Cumin seed
Salt; to taste
Cayenne pepper; to taste

1. In a large heavy skillet over moderately high heat, warm 3 tablespoons
of the oil. Brown beef in batches, adding more oil as necessary and
transferring meat with a slotted spoon to a large stockpot when well
browned. Do not crowd skillet.

2. Reduce heat to moderately low. Add onion and garlic and saute until
softened (about 10 minutes). Add to stockpot along with broth, beer, the
water, chili powder, tomato, tomato paste, and oregano.

3. In a small skillet over low heat, toast cumin seed until fragrant; do
not allow to burn. Grind in an electric minichopper or with a mortar and
pestle. Add to stockpot.

4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more
chili powder to taste. Reduce heat to maintain a simmer and cook, partially
covered, until beef is tender (about 1-1/2 hours). Check occasionally and
add more broth if mixture seems dry. If chili is too thin when meat is
tender, stir in up to 2 tablespoons masa harina. Cook an additional 5
minutes to thicken. Serve chili hot.

NOTES : No Texan worth his or her ten-gallon hat would put beans in chili.
This one's all beef, calling on beer and freshly ground cumin to give it
distinction.

TEXAS RANCH-STYLE CHILI AND BEANS
RANCH-STYLE BEANS:
1/2 lb. pinto beans
2 ham hocks
1 lg. yellow onion (chopped)
1 (303) can chopped stewed tomatoes
1 1/2 tsp. smoke flavoring
2 to 4 cloves garlic
2 tbsp. Worcestershire sauce
Salt and red pepper
Cover with plenty of water, bring to boil, then simmer (covered) for an hour and a half (or until beans are soft-tender). Stir occasionally and add water as necessary during cooking. Remove ham hocks and extract bone and fat. Shred up meat, return to bean mixture and stir. (Now's the time to remove a bowl full of ham and beans from the pot and store it in freezer or refrigerator for a quick soup type meal or BBQ side dish later on in the week.)
CHILI:
1 1/2 lbs. lean ground beef (chuck, round, etc.)
1 sm. yellow onion (diced)
1 tbsp. Worcestershire sauce
1 pkg. of Texas-style chili spice mix
Garlic salt
Combine and fry in skillet, stirring until lightly browned, then add:
1/2 c. beer
1 (303) can tomato sauce
Simmer for 15 minutes, then add meat mixture to bean pot along with:
1 (303) can chopped stewed tomatoes
Check consistency and taste: if you like it thicker, add masa paste; if you like it thinner, add V-8 or tomato juice; if you like it hotter, add crushed chili pepper. After adjusting to your taste, continue to simmer chili and beans for 30 minutes and serve. (Left overs freeze well.)
THE TRIMMINGS:
While you wait for the last 30 minutes of simmering: 1. Make your favorite cornbread (or cheat and use a small box mix, but add 1 tablespoon melted butter and 1 tablespoon sugar to directions). Just before baking, top the batter with shredded smokey cheese. 2. Prepare diced raw white onion and shredded Cheddar cheese (the sharper, the better) for toppers. Provide crisp celery and carrot sticks to accompany the meal. 3. Plan to finish with individual ice cream dessert bars (or scoops of coffee ice cream topped with Kahlua or fudge sauce).

TEXAS EASY RANCH HOUSE CHILI & BEANS
1 chopped onion
1 lb. chuck, ground
2 1/2 tsp. chili powder
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. red pepper flakes (or more if desired)
1 (8 oz.) can tomato sauce
2 (No. 2) cans kidney beans
Grated process American cheese
In large skillet, saute onions in a very small amount of cooking oil until golden. Add beef; cook, stirring until brown. Sprinkle with chili powder, salt, pepper and add red pepper. Stir in tomato sauce. Cover and cook 20 minutes. Add undrained beans. Cover and cook 1 to 3 hours, depending on how you like your beans. (Stir every 1/2 hour and add a little water if mixture seems dry.) Top with cheese.

******TEXAS THICK 'N HEARTY CHILI
2 lbs. ground chuck
3 cans tomato soup
1 pkg. Lipton onion soup mix
2 cans kidney beans, drained
1 green pepper, chopped and sauteed
3 tbsp. (or more) hot Mexican chili powder, to taste
2 tbsp. jalapeno peppers, finely chopped plus 2 tbsp. juice
Brown ground chuck and drain well. Add remaining ingredients, adjusting chili powder and jalapenos to taste. Simmer over low heat for 20 minutes. Serve with shredded cheddar cheese and corn bread.

Tyler's Texas Chili
Recipe courtesy Tyler Florence


3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

Ken's Texas Chili
SUBMITTED BY: Ken PHOTO BY: Joanne Jenkins

"This is a Texas style chili recipe with beans. It also uses hamburger rather than chuck. Leaving behind a small amount of the hamburger fat gives it that unique Texas chili taste."

PREP TIME 20 Min
COOK TIME 45 Min
READY IN 1 Hr 5 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC

About scaling and conversions

INGREDIENTS
2 pounds ground beef
1/2 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth
1 teaspoon salt
1/4 teaspoon black pepper
3 (15.5 ounce) cans pinto beans, drained


READ REVIEWS (12)

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DIRECTIONS
In a stockpot over medium heat, brown the ground beef until no longer pink. Drain off grease, reserving 2 tablespoons to remain in the pan. In a small bowl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the mixture over the meat, and stir until the meat is evenly coated.
Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper. Bring to a boil, then add the cans of beans. If you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. Reduce heat to low, and simmer for 30 minutes to blend flavors.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Feb. 1, 2004 by CHEFBEACH This chili was excellent. I made only a few minor modifications. When cooking hamburger I added 1 large to medium white onion and 1 Jalapeno pepper. Then after it had been simmering for 30 min I added 1 6oz can of Tomato Paste, and simmered for another 30 min to thicken. The chili was a huge success, made it for a football party and it didn't even last until halftime. Bon Appetite

14 users found this review helpful

Reviewed on Nov. 2, 2007 by scotdog98 I have lived in Texas all of my 44 years & don't know how you can make chili without real onions, garlic or without any kind of tomato base. We used tomato sauce in place of 1 can of beef broth. Chopped up a large onion & cooked with ground beef. Used only 1 can of jalapeno pintos & 1 can of regular. Cooked it way longer than the 30 minutes. End result was delish.

2 users found this review helpful

Reviewed on Apr. 3, 2007 by Cooking for 3 This chili was GREAT!! I only used 1 lbs. of ground beef because i was making it for me my husband and my 2 yr. old so i didnt need alot i didnt have enough beef broth so i just added about 3/8 can of water (10.5 ounce can) We had some instant rice so we warmed that up and put it in the bottom of our bowl then put the chili over it. I will def. do this again no changes need to be made.

1 user found this review helpful



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NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving

Calories: 525

Total Fat: 32.4g
Cholesterol: 96mg
Sodium: 1208mg
Total Carbs: 29.8g
Dietary Fiber: 9g
Protein: 28.9g
VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database


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