In the heart of Texas, where culinary traditions run deep, there exists a dish that embodies the state's bold spirit and rich heritage: Texas Chili. This iconic dish, often referred to as "red" or "chili con carne," is a symphony of flavors that has captivated taste buds for generations. From the smoky aroma of roasted chilies to the hearty blend of beef and spices, Texas Chili is a culinary masterpiece that showcases the essence of Texan cuisine. This article presents a collection of authentic Texas Chili recipes that capture the true essence of this beloved dish. From traditional recipes passed down through generations to creative modern interpretations, these recipes offer a diverse range of flavors and techniques to satisfy every chili enthusiast. Whether you prefer a classic recipe with a kick or a unique twist on the traditional, this article has something for every palate. So grab your apron, gather your ingredients, and embark on a culinary journey to discover the authentic taste of Texas Chili.
Here are our top 6 tried and tested recipes!
CHILI
Steps:
- InstructionsBrown your hamburger meat and drain the grease. Add the hamburger to your slow cooker.Add your chopped yellow onion and butter to your skillet and cook until soft, about 5 minutes. Add your onion to the slow cooker.Add the remaining ingredients to your slow cooker and stir well.Cook on high for 4 hours.Serve with sour cream, cheese & green onions and enjoy!
Nutrition Facts : Calories 169 kcal, Carbohydrate 2 g, Protein 10 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 366 mg, ServingSize 1 serving
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
OLD MAMA'S FASHIONED CHILI
This spooky chili is great for Halloween dinner! Keep warm on the stove and the little ones can eat anytime during trick-or-treat activities.
Provided by Elizabeth, Old Mama
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
- Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 46.7 g, Cholesterol 34.8 mg, Fat 10.2 g, Fiber 16.4 g, Protein 23.7 g, SaturatedFat 3.6 g, Sodium 1312.5 mg, Sugar 6.2 g
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.
CLASSIC CHILI CON CARNE
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
- Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
- For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
- Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
- Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
- Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
- Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
- Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams
OLD FASHIONED TEXAS CHILI
Old fashioned Texas Chili is made of a flavorful blending of meat and spices . It is rich, thick and hearty. You can eat it by the bowl, over corn chips, noodles or potatoes. Oh and don't forget the sharp cheddar cheese on top !
Provided by janet kaskie
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Brown meat in a heavy stewpot until almost done add onions and cook over med heat until onions are wilted .
- 2. add all other ingredients except masa mixed with water .Stir well breaking up meat. Cover and simmer 30 minuets on low.
- 3. Add masa mixed with water and stir until thickened simmer 15-20 min stirring occasionally.
Tips:
- Use fresh, high-quality ingredients. The better the ingredients, the better the chili will be.
- Brown the meat well. This will help develop flavor and prevent the chili from being greasy.
- Use a variety of spices. This will give the chili a complex flavor profile.
- Don't be afraid to experiment. There are many different ways to make chili, so feel free to adjust the recipe to your liking.
- Let the chili simmer for a long time. This will help the flavors to meld together.
- Serve the chili with your favorite toppings. Some popular toppings include cheese, sour cream, onions, and cilantro.
Conclusion:
Texas chili is a delicious and hearty dish that is perfect for a cold day. It is also a very versatile dish that can be easily customized to your liking. Whether you like it mild or spicy, with or without beans, Texas chili is sure to please everyone at the table. So next time you're looking for a comforting and flavorful meal, give this old-fashioned Texas chili recipe a try.
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