Trays Spicy Texas Chili Recipes

Steps:

• Remove the stems and seeds from the dried chiles. Heat a large skillet (preferably cast-iron) over medium-high heat and toast the dried chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover. Let stand until soft, 30 minutes.
• Drain the dried chiles and transfer to a blender along with 1/2 cup of the soaking water (reserve the rest of the soaking water). Add the chipotles and adobo sauce and puree until smooth.
• Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the drippings from the pot and discard. Add the vegetable oil to the pot and increase the heat to medium high. Season the beef all over with salt and pepper. Working in batches, add the beef to the pot and cook, turning, until browned, 3 to 4 minutes; remove the beef to a plate as it browns.
• Reduce the heat to medium low and add the onions to the drippings in the pot. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes. Add the garlic and cook 2 more minutes. Add the cocoa powder, cumin, oregano and paprika and stir to coat the onions, about 1 minute. Increase the heat to high and stir in the chile puree. Cook until slightly thickened, 2 to 3 minutes.
• Add the stout, bring to a boil and cook until reduced by one-quarter, about 3 minutes. Return the beef and bacon to the pot. Add the beef broth and enough of the reserved chile soaking water or additional water (about 2 cups total) to cover the meat by 1 inch. Partially cover the pot and simmer over low heat, stirring occasionally, until the meat is tender, 31/2 to 4 hours.
• Skim off any fat from the top of the chili; season with salt and pepper. Serve the chili in bowls and top with sour cream, scallions and cilantro.

Steps:

• Brew strong coffee.
• Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro.
• On the stove in a large dutch oven fry bacon until crisp.
• Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
• Brown remaining meats and onions in bacon fat over medium heat, stirring often.
• Drain fat and discard.
• Add beer and garlic to browned meats, simmer until beer evaporates.
• Crumble cooked and cooled bacon and add to the oven.
• Add all other ingredients and bring to a boil.
• Stir well, reduce heat to a slow simmer and cover.
• Cook for at least 4 hours (the longer the better) being sure to stir occasionally.
• I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld).
• The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often.
• You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2°C masa harina or 1/2°C flour mixed with enough water to make a thin fluid and stir into the hot chili.
• You may add more salt to suit your taste at this point.
• Simmer for another 15 minutes.
• Remove bay leaves, if you can find them.
• Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
• Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.
• Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.

Steps:

• Drain the black beans.
• Combine all the ingredients in a large pot, and cook for at least 2 hours or until all the flavors are blended together.
• Enjoy!