Best 6 Texas Red Chili Recipes

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**Discover the Bold Flavors of Texas Red Chili: A Culinary Journey through Three Authentic Recipes**

Savor the rich culinary heritage of Texas with our exploration of three distinct red chili recipes. Embark on a flavorful adventure as we uncover the secrets behind this iconic dish, known for its vibrant color, robust spices, and tender chunks of beef.

From the classic Texas Red Chili, a symphony of chili peppers, juicy tomatoes, and aromatic spices, to the unique Venison Red Chili, where the wild game meat adds a layer of depth and intrigue. And for those who prefer a vegetarian option, our Black Bean Red Chili offers a hearty and protein-packed alternative.

Each recipe is meticulously crafted to highlight the diverse culinary traditions of Texas. Whether you're a seasoned chili aficionado or a curious home cook eager to try something new, our collection of recipes promises an unforgettable culinary experience. So, gather your ingredients, fire up your stove, and prepare to be captivated by the bold flavors of Texas Red Chili.

Here are our top 6 tried and tested recipes!

TEXAS RED CHILI



Texas Red Chili image

Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes about 8 cups

Number Of Ingredients 12

8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces)
3 tablespoons safflower oil, plus more as needed
3 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
Coarse salt and freshly ground pepper
2 large onions, coarsely chopped (4 cups)
7 to 8 garlic cloves, minced (5 tablespoons)
2 jalapeno or serrano chiles, seeded if desired, minced
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice (3 1/2 cups)
4 cups water, plus more if needed and for soaking
2 to 3 teaspoons white vinegar, to taste

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



Texas- Red Chili Con Carne image

This recipe was given to my wife, Glenda, by Bob Keith, one of her old Houston friends, now deceased, a Montana native transplanted to Texas. I felt I had to include this recipe appease No-Bean chili afficionados and to offset my recipe for Texas Chil Beans. This IS a very good no-beans recipe, though I prefer to substitute 3-4 Poblano peppers for the bell peppers.

Provided by Toby Jermain

Categories     Vegetable

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 16

5 lbs coarse ground beef (chili beef)
5 garlic cloves, chopped
1 large onion, diced
2 bell peppers, seeded and diced
5 stalks celery, diced
1 jalapeno pepper, minced
4 tablespoons ground cumin (2 oz)
8 tablespoons dried oregano, lightly crushed (4 oz)
4 tablespoons chili powder (2 oz)
4 tablespoons fresh ground black pepper (2 oz)
2 tablespoons salt (1 oz)
6 tablespoons sweet paprika (3 oz)
2 cups water
1 (8 ounce) can tomato paste
4 tomatoes, skinned seeded, and diced
0.5 (12 ounce) bottle lone star beer

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.

Nutrition Facts : Calories 672, Fat 47.6, SaturatedFat 17.8, Cholesterol 161, Sodium 1786.6, Carbohydrate 18.9, Fiber 7.1, Sugar 6.5, Protein 43

BOWL OF RED ( TEXAS CHILI CON CARNE )



Bowl of Red ( Texas Chili Con Carne ) image

Make and share this Bowl of Red ( Texas Chili Con Carne ) recipe from Food.com.

Provided by Miss Erin C.

Categories     One Dish Meal

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, smashed
4 lbs boneless beef chuck roast, diced (or ground for chili)
1/2 cup mild red chile
2 tablespoons ground cumin
2 teaspoons dried oregano
1 tablespoon sweet paprika
1 teaspoon cider vinegar
1/2 cup strong brewed coffee (or 1 tablespoon instant coffee granules)
3 cups water (as needed)
1 tablespoon salt
1/2 teaspoon cayenne
2 tablespoons cornmeal
sour cream
chopped cilantro
shredded cheese

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



Big Daddy's Texas Red Chili image

BD says, "My standard chili served me well over the years until I discovered the joy of Internet shopping. This gave me access to all sorts of wonderful ingredients previously unavailable. For chili this meant access to real chiles. Ancho chiles (the dried form of the Poblano) can be rehydrated and simmered to create a wonderful puree that adds character and depth to all sorts of dishes. Not wanting to change my original chili recipe (nostalgia, you know) I created Texas Red. This chili recipe is now my very favorite." StevenHB: Favorite chili of my older daughter and the rest of the family as well. See: http://www.bigdaddyskitchen.com/cookbook/recipes/Big%20Daddy's%20Texas%20Red.htm

Provided by StevenHB

Categories     Meat

Time 2h

Yield 12 serving(s)

Number Of Ingredients 20

1 (28 ounce) can low-sodium crushed tomatoes (lo-salt)
2 (15 ounce) cans beef broth
1 lb ground pork
2 lbs beef round steak
4 medium dried ancho chiles
3 tablespoons chili powder (Pendery's Top Hat chili powder blend preferred)
1 tablespoon ground cumin
2 tablespoons cider vinegar
1 tablespoon paprika
1 teaspoon salt
1 tablespoon Mexican oregano
3 dried hot chili peppers, of your choice crushed (optional, depending on desired heat)
6 garlic cloves, minced
2 cups cooked pinto beans (optional)
2 medium bay leaves
2 medium onions, chopped
2 (7 ounce) cans anaheim chilies, chopped
1/4 cup pickled jalapeno pepper, chopped
ground black peppercorns
1/4 cup olive oil

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.

Nutrition Facts : Calories 353.1, Fat 21.3, SaturatedFat 6.5, Cholesterol 82.4, Sodium 882.4, Carbohydrate 11.3, Fiber 3.3, Sugar 3.4, Protein 30.1

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



Nick's Pressure Cooker

This is DYN-O-MITE Chili. Chili has a colorful history and is not a Mexican dish at all. It has roots in Spain and Portugal where a meat stew with peppers was made. Variations on this eventually made it to San Antonio, TX which many boast as having the best chili and is the home to the beginning of the Chili cookoff craze. Tradition has it that true Texas chili does not have beans. So this recipe does not include beans. You can vary the recipe by adding chopped tomato for a chunky rather than smooth stew. Serve with chopped jalapeno, cheddar cheese, and sliced green onion for garnish. This recipe originated from a discussion with a friend and customer about chili.

Provided by Chef Nick 2

Categories     Roast Beef

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 19

12 hot new mexico peppers, dried
2 1/2 lbs beef chuck roast, diced (we used a cut normally used for carne asada)
2 tablespoons shortening
1 3/4 cups beef stock
1 teaspoon beef base, add to prepared stock
1 3/4 cups chicken stock
1 teaspoon chicken base, add to prepared stock
1 tablespoon flour
8 ounces spicy tomato sauce
1 tablespoon Hungarian paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
6 tablespoons hot new mexico chile powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 tablespoon cumin
1 tablespoon dried Mexican oregano
1 teaspoon ground cayenne pepper
2 tablespoons masa harina (optional)

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.

Nutrition Facts : Calories 713.5, Fat 71.2, SaturatedFat 17.7, Cholesterol 2.1, Sodium 507.4, Carbohydrate 19.1, Fiber 5.4, Sugar 6.5, Protein 6.3

CHUNKY TEXAS RED CHILI



CHUNKY TEXAS RED CHILI image

Categories     Soup/Stew     Beef

Number Of Ingredients 11

4 tsp olive oil
1 small fresh chorizo sausage (3 oz) removed from its casing (optional)
1 3/4 lb boneless beef sirloin (choose the most marbled) or boneless skinless chicken thighs cut into 1/2 chunks
1 medium onion, coarsely chopped
3 garlic cloves, thinly sliced
1/4 cup ancho chili powder
2 tsp dried oregano
1/4 cup tomato paste
1 tbsp red-wine vinegar
1 tsp coarse salt
2 tbsp cornmeal

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.

Tips:

  • Choose the right type of chili pepper: Different chili peppers have different heat levels, so choose one that is appropriate for your taste. For a mild chili, use Anaheim or poblano peppers. For a medium chili, use jalapeños or serranos. For a hot chili, use cayenne or habanero peppers.
  • Soak the dried beans overnight: This will help to soften them and reduce the cooking time. You can also use canned beans, but be sure to rinse them well before using.
  • Brown the beef and sausage: This will help to develop flavor and add depth to the chili. You can also use ground turkey or chicken if you prefer.
  • Use a variety of spices: Chili powder, cumin, and garlic powder are all essential spices for Texas red chili. You can also add other spices, such as oregano, paprika, or cayenne pepper, to taste.
  • Simmer the chili for at least 1 hour: This will allow the flavors to meld and develop. The longer you simmer the chili, the better it will taste.
  • Serve the chili with your favorite toppings: Some popular toppings include cheese, sour cream, avocado, and cilantro.

Conclusion:

Texas red chili is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a quick and easy weeknight meal, or for a special occasion like a tailgate party or potluck. With its rich and flavorful broth, tender meat, and variety of toppings, Texas red chili is sure to be a hit with everyone who tries it.

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