TEXAS CHILI WITH ALL THE FIXIN'S
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
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 - BRIDE & GROOM COOKBOOK
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
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
TRUE TEXAS CHILI
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
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.
More about "texas chili bride groom cookbook recipes"
TEXAS CHILI - GIRL GONE GOURMET
From girlgonegourmet.com
5/5 (1)Total Time 4 hrsCategory DinnerCalories 358 per serving
- Place the chiles in water and soak them for 30 minutes. Drain off the water and place them in a blender or food processor along with 1 1/2 cups of water, chipotle pepper, adobo sauce, cumin, oregano, and 1/4 teaspoon salt.
- Place the beef pieces in an even layer in the pot (you may need to cook them in two batches) and brown them on both sides, about five to eight minutes. Once browned, remove them from the pot.
- In the same pot, cook the onion and garlic for a few minutes, or until they start to soften. Add the browned beef back to the pot and stir to combine.
THREE GREAT TEXAS CHILI RECIPES TO MAKE FOR NATIONAL CHILI MONTH …
From houstonchronicle.com
TEXAS-STYLE CHILI CON CARNE - ONCE UPON A CHEF
From onceuponachef.com
TEXAS CHILI - THE SEASONED MOM
From theseasonedmom.com
TEXAS CHILI - BRIDE & GROOM COOKBOOK RECIPE
From recipenode.com
AMAZON.CA:CUSTOMER REVIEWS: THE BRIDE & GROOM FIRST AND …
From amazon.ca
THE BEST TEXAS CHILI - AUTHENTIC RECIPE FROM A BORN …
From oursweetadventures.com
TEXAS CHILI - I AM HOMESTEADER
From iamhomesteader.com
A TRUE, AUTHENTIC TEXAS CHILI RECIPE | HOMESICK TEXAN
BEST TEXAS CHILI RECIPE AWARD WINNING - COOKING UP LOVE
From cookinguplovecookbook.com
TEXAS CHILI AND ALL THE FIXIN'S RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SLOW COOKER TEXAS STYLE CHILI RECIPE - PINCH OF YUM
From pinchofyum.com
WEST TEXAS CHILI RECIPE - SOUTHERN LIVING
From southernliving.com
BEST TEXAS CHILI RECIPE - HOW TO MAKE TEXAS CHILI - THE PIONEER …
From thepioneerwoman.com
RECIPE FOR REAL TEXAS CHILI: THE GENUINE ARTICLE - THE SPRUCE EATS
From thespruceeats.com
TEXAS STYLE CHILI - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
TEXAS CHILI - BRIDE & GROOM COOKBOOK RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
TEXAS-STYLE CHILI (CHILI CON CARNE) - THE CHUNKY CHEF
From thechunkychef.com
BRIDE & GROOM: FIRST AND FOREVER COOKBOOK - GOODREADS
From goodreads.com
BEST EVER TEXAS CHILI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
You'll also love