Best 6 Texas Red Chili Recipes

TEXAS RED CHILI

Steps:

• Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
• Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
• Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

TEXAS- RED CHILI CON CARNE

Steps:

• Brown meat in a large, heavy bottom pot, and drain off grease.
• Add garlic, onion, bell pepper, celery, jalapeno, cumin, oregano, chili powder, black pepper, salt, and paprika.
• Add 2 cups water, and let simmer for 30 minutes.
• Add tomato paste, diced tomatoes, and beer.
• Cook for 30 minutes or until desired consistency is reached.
• According to Bob, DO NOT ADD BEANS OR RICE!
• This is considered a felony offense by many Texans!
• Beans may, however, be served on the side, if desired.

BOWL OF RED ( TEXAS CHILI CON CARNE )

Steps:

• In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
• Add the garlic and cook until it's transparent.
• Add the meat in several batches along with the chili, cumin, oregano and paprika.
• Remove each batch to a large bowl as it's cooked.
• Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat.
• Add the salt and cayenne and stir well.
• cover the pot and cook over low heat for 2 hours, stirring from time to time.
• Remove the lid and simmer the final hour.
• Skim off any fat on the surface.
• Add the cornmeal and stir in well.
• Cook for 15 more minutes and serve hot in deep bowls.
• Garnish with sour cream, chopped cilantro and shredded cheese.

BIG DADDY'S TEXAS RED CHILI

Steps:

• Beef should be "course chili grind" or sliced into 1/4-inch or less strips about 1-inch long. Anaheim chiles are frequently called green chiles in the market.
• Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside.
• While the chiles are simmering brown the ground pork, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. Break up any lumps and cook, stirring occasionally until the meat is evenly browned.
• Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary).
• While the beef and onions are simmering place the Ancho chiles in a blender with about ¼ cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a ½ hour.
• For best results allow chili to cool completely and then reheat.

NICK'S PRESSURE COOKER "BOWL OF RED" - TRADITIONAL TEXAS CHILI

Steps:

• Steps:.
• Break off stems of the chiles and remove the seeds.
• Place chiles in pressure cooker.
• Add beef stock, chicken stock and enough water to cover.
• Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
• While this is cooking, dice your meat and measure out your spices.
• Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
• Add shortening to pressure cooker pan and brown meat.
• Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
• Stir in the chile puree.
• Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
• Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
• Bring mixture to a boil and cover the pressure cooker.
• Cover and pressure cook for 30 minutes.
• Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile).
• Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
• The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.

CHUNKY TEXAS RED CHILI

Steps:

• 1. In a 5-quart pot, heat 2 tsp of the oil on medium. Add chorizo and cook until it has rendered it's fat. Remove it to a bowl with a slotted spoon. 2. Working in 2 batches, add the meat to the pot and cook until browned, about 5 minutes per batch. Transfer with a slotted spoon to the bowl with the chorizo. 3. Add the onion, garlic, and remaining 2 tsp of oil and cook, stirring frequently until the onion is tender, about 7 minutes. Stir in the chili powder and oregano, and cook 1 minute. Stir in the tomato paste and vinegar. 4. Return the meat to the pot along with 1 1/4 cups of water and the salt, and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until meat is tender, about 1 hr. Stir in the corn meal and simmer until lightly thickened, about 5 minutes.