Best “Texas” Chili Recipe
Ingredients:
4 tsps of olive oil
2 c of chopped onions
1 c of celery; minced
3 cl of garlic
1 lb of beef (lean); ground & broiled
2 c of canned tomatoes (Plum Italian); chop & reserve liquid
12 ozs of red kidney beans; cooked & drained
2 c of tomato sauce
12 ozs of pinto beans; cooked
3 pcs of bay leaves
2 Tbsps of granulated sugar
1 tsp of dried oregano
3 pcs of whole allspice
1/2 tsp of black pepper; freshly ground
1 Tbsp of chili (powder)
1/4 tsp of ground cumin
1/4 tsp of ground red pepper
Instructions:
Heat the oil and add in celery, garlic and onions in a medium-sized non-stick skillet. Allow to cook ’til softened for 2-3 minutes.
In a slow cooker, combine the sauteed onion mixture, beef, tomatoes, tomato sauce, beans, bay leaves, sugar, oregano, allspice, pepper, chili, cumin and red pepper.
Allow to cook mixture on low-heat for 4 hours. Good for 8 persons.
>> Best “Texas” Chili Recipe
Authentic Texas Border Chili Recipe
Ingredients:
3 medium tomatoes
1/4 tsp of dried Mexican oregano
5 large garlic cloves; finely chopped
1 Tbsp of lard
5 bellpeppers
1 pound of Non-Italian hot sausage
2 tsps of salt
4 Tbsps of ground red mild chili
1 can beer
Water
1 large Burmuda onion; finely chopped
2 tsps of paprika
4 pounds of shank (beef); coarsely grind
4 bunches of scallions; chopped
5 fresh Serreno chilies
4 medium cloves garlic; finely chopped
4 Tbsps of ground red hot chili
3 Tbsps of cumin seed
Instructions:
Place tomatoes, onions, oregano, paprika and 1 clove garlic in blender then puree. Scrape mixture carefully into large thick pot then have your beef added.
Melt lard in thick skillet placed over mid-heat. Add bellpeppers, scallions, sausage, Serrano chilies, and reserved garlic. Cook ’til onions turn translucent & sausage browns.
Put cumin in oven & heat for few mins at 300 degrees F ’til browned lightly. Remove from oven then crush w/ mallet,add into beef-tomato mix. Add in salt, cumin, ground chili, water/beer enough to have everything covered.
Let it boil at mid-heat then adjust to low-heat and let it simmer without cover for 4-6 hrs. Add seasonings as desired.
>> Authentic Texas Border Chili Recipe
Cookout Chili Recipe
Ingredients:
1 lb of bee chuck, hamburger grind
1 can of tomato sauce (16 oz)1 can of beans (kidney, 16 oz)
1 tsp of chile (red, hot & ground)
1 tsp of chile (Caribe)
1/2 tsp of oregano (preferable Mexican); dried
1/2 tsp of cumin (ground)
4 pcs of chilies (green, fresh, whole)
2 pcs of scallions; chopped coarsely
1 pc of bell pepper
1 pc of jalapeno pepper (pickled)
Instructions:
Shape meat forming 3 or 4 patties. Roast patties ’til it is crisp outside and medium-rare inside. Set aside in order to be cooled. Roast the jalapeno, if fresh, green chilies and pepper (bell) lightly.
Then roast green or red chilies and chop peppers finely. Break the patties into skillet, then add in the rest of the ingredients and peppers into meat. Cook for about 30 mins, the least; occasionally stir.
Season based on your desired taste. Serves 2.
>> Cookout Chili Recipe
Caribou Chili Recipe
Ingredients:
4 lbs caribou chunks (or ground)
1 pc onion, large; diced
2 cloves garlic; chopped finely
1 tsp oregano (dried and crumbled)
1 tsp cumin
1 c of either wine (red), broth (beef) or beer
6 tsp powdered chili
1 1/2 c tomatoes (canned including juice)
2 tsp pepper sauce (Tabasco)
Instructions:
Using a stockpot (large), saute, onion, garlic then add meat. Add spices including tomatoes (with juice or tomato paste) and increase heat to boil.
Reduce heat then allow to simmer 1 hour. You may also thicken the soup with some masa harina paste.
>> Caribou Chili Recipe
Dallas Chili Recipe
Ingredients:
6 lbs of beef (brisket); ground coarsely
4 Tbsps of hot chile (red); ground
1 Tbsp of mild chile (red); ground
1/2 Tbsps of chile (Caribe)
1 tsp of pepper (Cayenne)
2 Tbsps of oregano (dried)
8 cloves of garlic; crushed
4 pcs of bay leaves
1 tsp of gumbo file (ground sassafras)
3 Tbsps of cumin (ground)
3 Tbsps of woodruff
1 tsp of paprika
1 Tbsp of salt
1/3 c of drippings (bacon)
2 Tbsps of lemon (juice)
2 Tbsps of lime (juice)
1 Tbsp of mustard (Dijon)
2 Tbsps of corn flour
4 cans of beer (12 ozs)
1 Tbsp of Worcestershire sauce
1 Tbsp of sugar
1 Tbsp of fat (chicken, optional)
Hot sauce (pepper, optional)
Instructions:
Mix beef together with salt, paprika, woodruff, cumin, gumbo, bay leaves, garlic, oregano, cayenne, Caribe and chile. Heat drippings on moderate flame and add meat mixture on pot.
Then break lumps and continue cooking, stirring from time to time, ’til meat becomes brown. Add rest of the ingredients including optional ingredients when used.
Boil mixture then reduce flame to simmer for two hours while uncovered. Season to taste when necessary then simmer 10 more minutes, still uncovered.
Add beer/water when necessary. Skim fat off prior to serving.
>> Dallas Chili Recipe
Caldillo (New Mexican Green Chili Stew) Recipe
Ingredients:
2 lbs meat (lean beef or pork)
2 Tbsps oil
1/2 c of sliced onion
3 potatoes (medium); diced
1 clove of garlic (large); minced
6 pcs of chili (green)
2 tsps of salt
Instructions:
Cut meat in cubes and add a dash of salt. Fry til brown. Add in water of just the right amount, covering the meat along with the rest of the ingredients.
Bring to a boil, simmer, adding in water as needed until your preferred soup texture is achieved.
>> Caldillo (New Mexican Green Chili Stew) Recipe
Chili Tostados Recipe
Ingredients:
8 flour tortillas
2 c of cowboy-chili
1 lettuce; shredded
1 tomato; chopped
Shortening
1 c of Texas-red
1 guacamole recipe
Instructions:
Heat shortening quickly in frying pan. Fry the tortillas ’til crisp.
You spread at least 1/4 c of warmed cowboy chili above each tortilla. Scoop 2 tablespoonful of warmed Texas-red then spread on tortilla top.
Garnish w/ lettuce. Scoop 1/4 c of guacamole then sprinkle all over tortillas w/ tomatoes.
>> Chili Tostados Recipe