TEXAS CHILI
Provided by Guy Fieri
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 76
Steps:
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
SUNNY'S EASY BEEFY TEXAS CHILI
Provided by Sunny Anderson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
- Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
- Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.
TEXAS CHILI
I have served this many times for Monday Night Football parties. Yes, it has beans and tomatoes and I'll call it Texas Chili, if I want to. Don't hate.
Provided by ratherbeswimmin
Categories Meat
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place flour in a large zip-top plastic bag.
- Add beef; shake to coat.
- Heat 3 T oil in Dutch oven; add beef and any remaining flour.
- Brown beef over medium-high heat; remove beef from pan; set aside.
- Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.
- Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.
- Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.
- Uncover; simmer stirring occasionally 30-60 minutes longer.
Nutrition Facts : Calories 512.5, Fat 18.1, SaturatedFat 3.9, Cholesterol 72.6, Sodium 346.7, Carbohydrate 50.6, Fiber 15.2, Sugar 7.5, Protein 40.9
REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
WEST TEXAS-STYLE BUFFALO CHILI
Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated.
Provided by sockgirl
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 4h
Yield 8
Number Of Ingredients 15
Steps:
- Soak beans in water overnight. Drain and rinse.
- In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
- Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
- Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 49 g, Cholesterol 79.4 mg, Fat 22.7 g, Fiber 12.3 g, Protein 36.5 g, SaturatedFat 8.5 g, Sodium 922.5 mg, Sugar 6.6 g
More about "whooyah texas chili recipes"
TEXAS CHILI RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
THE BEST TEXAS CHILI – AUTHENTIC RECIPE FROM A BORN AND …
From oursweetadventures.com
THE 10 BEST TEXAS CHILI RECIPES DON'T HAVE A SINGLE …
From wideopeneats.com
THE BEST REAL TEXAS CHILI RECIPES (NO BEANS ALLOWED)
From dallasnews.com
RECIPE FOR REAL TEXAS CHILI: THE GENUINE ARTICLE
From thespruceeats.com
RANCHER'S TEXAS CHILI (CHILI CON CARNE) RECIPE - LITTLE …
From littlespicejar.com
BEST TEXAS CHILI RECIPE - HOW TO MAKE TEXAS CHILI
From thepioneerwoman.com
Cuisine American, Comfort FoodTotal Time 2 hrs 20 minsServings 4-6
THE ONLY TEXAS CHILI RECIPE YOU’LL EVER NEED - JUGHANDLE’S FAT FARM
From jughandlesfatfarm.com
TEXAS CHILI COMPANY
From texaschili.com
THESE 10 RESTAURANTS SERVE THE BEST CHILI IN TEXAS
From onlyinyourstate.com
AUTHENTIC TEXAS CHILI FROM A TEXAN - BURRATA AND BUBBLES
From burrataandbubbles.com
CENTRAL TEXAS FOODIE: FACING THE 'LAW' ON CHILI - WACOTRIB.COM
From wacotrib.com
CHILI BURGER - MOOYAH BURGERS, FRIES AND SHAKES
From mooyah.com
THE BLOODY HISTORY OF TEXAS CHILI
From storiesofusa.com
TEXAS-STYLE CHILI (CHILI CON CARNE) - THE CHUNKY CHEF
From thechunkychef.com
TIME FOR REAL WEST TEXAS CHILI! - THE DINING DIVA
From thediningdiva.com
BARNEY’S BEANERY TEXAS-STYLE CHILI - THE FOOD HACKER
From topsecretrecipes.com
REAL TEXAS CHILI - FOOD FIDELITY
From foodfidelity.com
THE BEST CHILI IN DALLAS (UPDATED JULY 2022) - TRIPADVISOR
From tripadvisor.com
THE CHILI QUEENS: THE HISTORY OF TEXAS' CHILI BUSINESSWOMEN
From wideopeneats.com
BEST TEXAS CHILI RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
TOP 7 CHILI COOK-OFFS AND FESTIVALS IN TEXAS - TRIPS TO …
From tripstodiscover.com
THE BEST CHILI IN HOUSTON (UPDATED JULY 2022) - TRIPADVISOR
From tripadvisor.com
WHOOYAH TEXAS CHILI - PLAIN.RECIPES
From plain.recipes
TEXAS CHILI (BEST RECIPE WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
THE 'TEXAS CHILI QUEENS' BEHIND THE WORLD'S FIRST AND ONLY DRAG …
From cntraveler.com
CHUAN CHILI HOUSE(小川家) - TAKEAWAY FOOD - COQUITLAM
From chuanchilihouse.ca
WHOOYAH TEXAS CHILI RECIPE - FOOD.COM
From food.com
THE HISTORY OF SAN ANTONIO’S CHILI QUEENS
From sanantoniomag.com
AUTHENTIC TEXAS CHILI? | DJ FOODIE
From djfoodie.com
MOOYAH BURGERS, FRIES & SHAKES - BEST BURGER AND FRIES AROUND
From mooyah.com
BEST EVER TEXAS CHILI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
TEXAS CHILI RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
TEXAS ROADHOUSE CHILI RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
REAL TEXAS CHILI - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
CHILI'S TEXAS GRILL, CALGARY - TRIPADVISOR
From tripadvisor.ca
10 BEST TEXAS ALL MEAT CHILI RECIPES - YUMMLY
From yummly.com
CHILE FOOD: 17 TRADITIONAL CHILEAN DISHES YOU MUST TRY
From rainforestcruises.com
THIS STATE IS HOME TO THE BEST CHILI IN THE COUNTRY, BUT DON'T JUST ...
From thetravel.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #american #easy #beginner-cook #holiday-event #chili #crock-pot-slow-cooker #dietary #spicy #one-dish-meal #comfort-food #meat #steaks #superbowl #taste-mood #equipment #presentation #served-hot #3-steps-or-less
You'll also love