ONE-HOUR TEXAS CHILI

One-Hour Texas Chili image

One-Hour Texas Chili can be used for Frito pie. You top either a small open bag of Fritos, or a pile of Fritos on a plate, with this beef chili, grated Cheddar cheese and chopped onions. When served on a plate, some people call it a Straw Hat.

Provided by Alex Witchel

Categories dinner, weekday, soups and stews, main course

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 20

Previous Next

Ingredients

6 dried ancho chiles, stems and seeds removed
2 dried chipotle chiles, or substitute canned chipotle chiles and forgo soaking them
2 tablespoons vegetable oil or rendered bacon fat
1 medium yellow onion, quartered
4 cloves garlic, chopped
2 pounds ground beef chuck, preferably coarsely ground passed through the large holes of a grinder only once
4 dried pequin chiles or ¼ teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Salt
pepper
2 teaspoons masa harina, or as needed
2 tablespoons lime juice
Grated Cheddar cheese, for garnish
Diced onions, for garnish
Pickled jalapeños, sliced, for garnish
Sour cream, for garnish
Fritos, for serving, optional

Steps:

In a large heavy skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side. Turn off the heat, cover the chiles with water and soak them until rehydrated, about 30 minutes.
Meanwhile, in a Dutch oven or other large pot over medium heat, heat 1 tablespoon vegetable oil or bacon fat. Add the onions and sauté until they start to brown, about 10 minutes. Add the garlic and cook for 30 more seconds. Transfer to a blender.
Form the ground beef into balls the size of marbles. Return the Dutch oven to medium heat, add 1 tablespoon vegetable oil or bacon fat and, when it is hot, add the meatballs. Stir occasionally until lightly browned, about 10 minutes, then remove from the heat.
Drain the chiles well, and remove and discard stems and seeds. Add the chiles to the blender. Add the canned chipotles, if using, pequin chiles or cayenne, cumin, oregano, cloves, cinnamon and 1 cup water. Blend until smooth. Add to the Dutch oven with the browned meatballs along with 4 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
Adjust salt and pepper to taste. If the chili looks too thin, slowly stir in the masa harina. Add the lime juice, and simmer for 15 minutes more. Serve topped with grated cheese, diced onions, pickled jalapeños and sour cream. Or serve as Frito pie: For each serving, mound 1 cup Fritos in a bowl and top with 1 cup chili, ¼ cup grated cheese, 1 tablespoon diced onions, sliced jalapeños and sour cream.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 406 milligrams, Sugar 2 grams, TransFat 0 grams

*** Explore more One-Hour Texas Chili Recipes »

Comment
Leave a comment

Zubair Shahzad

[email protected]

This chili was amazing! It was the perfect combination of spices and the beef was so tender. I will definitely be making this again.

Christopher Boswell

[email protected]

This chili was okay. It was a bit too thick for my taste and the flavor was not very complex. I would not recommend this recipe.

md.alamin Hosain

[email protected]

This chili was very good. I liked the addition of the beer and the chocolate. It gave the chili a unique and delicious flavor.

GAMING WITH BEST

[email protected]

This chili was a bit bland for my taste. I added some extra spices and it was much better. I would recommend adding some extra flavorings to this recipe.

dawae jack

[email protected]

This chili was easy to make and very flavorful. I used ground turkey instead of beef and it was still delicious. I will definitely be making this again.

Samar Baba

[email protected]

I followed the recipe exactly and my chili turned out great. It was the perfect consistency and the flavor was amazing. I will definitely be making this again.

Qudratullah Khan

[email protected]

This chili was a bit too spicy for my taste, but it was still very good. I'll definitely be making it again, but I'll use less chili powder next time.

Mwanasiti Kurshen

[email protected]

I was skeptical about a one-hour chili recipe, but I was pleasantly surprised. This chili was quick and easy to make, and it tasted like it had been simmering all day.

Sahil Alam

[email protected]

This chili is the best I've ever had. It's the perfect balance of spices and the beef is so tender. I highly recommend this recipe.

Tamim K

[email protected]

I'm not a big fan of chili, but this recipe changed my mind. It's so flavorful and hearty, and the perfect comfort food for a cold winter day.

Parvez FF

[email protected]

This chili is so easy to make and it's always a crowd-pleaser. I love that I can throw it all in the slow cooker and forget about it until dinnertime.

Gulfam Naar Gospel Guitarist

[email protected]

I've made this chili twice now and it's become a new family favorite. The first time I made it, I followed the recipe exactly. The second time, I added some chopped bell peppers and corn. Both versions were delicious!