Does anyone have any good texas chili reciepes?

Answer 1

$20,000 Prize-Winning Chili * RATING * 4.7 out of 5 4 reviews
Servings [Reset]
Keys : Texan Mexican Mexico Mex Central American Hot
Ingredients :

2 1/2lbLean ground chuck
1lbLean ground pork
1cupFinely chopped onion
4xGarlic cloves, finely chpd.
1canBudweiser beer (12 oz.)
8ozHunt's tomato sauce
1cupWater
3tblChili powder
2tblGround cumin
2tblWyler's beef-flavor instant bouillon (or 6 cubes)
2tspOregano leaves
2tspPaprika
2tspSugar
1tspUnsweetened cocoa
1/2tspGround coriander
1/2tspLouisiana hot sauce,to taste
1tspFlour
1tspCornmeal
1tblWarm water

Method :

* In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer.
* Serve hot.
* Makes 2 quarts.
* Winners.















Abilene Texas Chili
Servings [Reset]
Keys :
Ingredients :

3lbLean ground beef
3tblBrown sugar
1tspThyme
1tspSalt
1tspCumin seed
1tspGarlic powder
2xBay leaves
1tspCilantro
1/4tspOregano (Mexican preferred)
1tspCayenne pepper
2tblPaprika
46ozV-8 juice
1cupOnions, chopped
16ozPeeled tomatoes
4cupPinto or kidney beans

Method :

* ABILENE TX ANNUAL CHILI SUPER BOWL
* Brown beef and drain fat. Add all ingredients and cover. Cook for 4 hours or so on medium.

Answer 2

Here is one that my Dad found. Be VERY careful it can get out of control with the Jalapenos! But boy is it good!

El Cid Chili

• 2 tablespoons olive oil
• 2 pounds sirloin steak, cut into 1-inch cubes
• 1/2 pound ground beef
• 12 ounces chorizo sausage, casing removed, cut into 1/2 cubes
• 1 large yellow onion, coarsely chopped
• 1/4 cup chili powder
• 1 tablespoon garlic salt
• 2 teaspoons cumin
• 1 teaspoon dried basil
• 2 (14.5-ounce) cans beef broth
• 2 (14.5-ounce) cans whole tomatoes, drained
• 1 cup cilantro, chopped
• 1 cinnamon stick
• 3 bay leaves
• 2 green jalapenos, slit lengthwise 3 times each
• 1 tablespoon yellow cornmeal
• Salt and pepper, to taste
• Garnish with Cheddar and sour cream
Method:
Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Cut three slits in each pepper from top to bottom but not all the way through to the bottom. Bring to a boil, reduce heat, and simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired.

Answer 3

Texas Border Chili

Ingredients

(12 servings)

3 Tomatoes,med
1 Onion,Burmuda,lg,fine chop
1/4 ts Oregano,dried,pref. Mexican
2 ts Paprika
5 Garlic cloves,lg,fine chop
4 lb Beef shank,coarse grind
1 tb Lard,butter,or bacon dripins
4 Scallions,in bunches,chopped
5 Bell pepper(s)
5 Serrano chiles,fresh
1 lb Chorizo sausage or
1 lb Sausage,hot,non-Italian
4 Garlic cloves,med,fine chop
2 ts Salt
4 tb Red chile,hot,ground
4 tb Red chile,mild,ground
3 tb Cumin seeds
Beer
Water


Instructions

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~

Answer 4

not sure if its texas worthy but texture and thickeness is so important

Ground beef browned and drainied add drained black and can of red beans the meatier the better can of diced tomatos with jaulopenos but must be drained heinz makes them their really good chili seassoning garlic cayenne papricka pepper salt add 15oz of tomato paste to the meal depends on how much u make more beeffer the better less you have of liquid the better heat together and mix welll serve over white rice or eat alone with sour cream and cheddar cheese or add corn bread topping for baking and for a nutty effect

Answer 5

Texas Chili

Spice Blend:
3 tablespoons McCormick® Chili Powder
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® California Style Garlic Powder
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Coarse Ground Black Pepper
1/2 teaspoon McCormick® Season-All® Seasoned Salt
1/4 teaspoon McCormick® Ground Red Pepper

3 tablespoons vegetable oil, divided
2 pounds boneless beef chuck, cut into 1-inch cubes
1 cup chopped onion
1 can (14 ounces) beef broth
1 can (12 ounces) beer or 3/4 cup water
1 can (6 ounces) tomato paste
1 tablespoon flour
2 tablespoons water

1. Mix all spice blend ingredients; set aside.
2. Heat 2 tablespoons of the oil in large saucepan on medium-high heat. Add beef; brown on all sides. Remove beef; set aside. Heat remaining 1 tablespoon oil in saucepan. Add onion; cook and stir 3 minutes.

3. Stir in browned beef, spice blend, beef broth, beer and tomato paste. Bring to boil. Reduce heat to low; simmer 1 to 1 1/2 hours, stirring occasionally.

4. Mix flour and water until smooth. Slowly stir into chili. Simmer 15 minutes or until desired thickness. Serve with shredded cheese and sliced green onions, if desired.

Real Texas Chili
3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
1/4 teaspoon ground black pepper

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.

Answer 6

no, as a matter of fact I will start cooking from now on. Try searching in the internet, I was surprised to learn there's different kinds of lumpia when I looked up cooking instruction for this.

Answer 7

The recipes above look good. Just make sure to use NO BEANS!!