Texas-style Chili Ingredients

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Texas-style Chili Ingredients

2 1/2 pounds beef rib eye, fat trimmed and cut into 1 inch pieces

1 large onion, finely chopped

5 cloves garlic, minced

2 4.5-ounce cans chopped green chiles, drained

1 tablespoon ground cumin

4 tablespoons light chili powder

2 tablespoons paprika

1 28 oz. can diced tomatoes

1 14 oz. can beef stock

1 tablespoon sea salt

3 tablespoons brown sugar

1 tablespoon olive oil

1 tablespoon vegetable oil

Optional garnishes for serving: Shredded sharp cheddar cheese, crackers, sour cream, chopped scallions, hot sauce

 

Prep time: 30 minutes / Cook time: 25 min / Simmer: 6 hours

Serves: 4 people

Season the Beef: In a large bowl, add the rib eye pieces along with 2 tablespoons brown sugar and 1 tablespoon salt. Toss until the meat is coated.

Cook the Beef: Heat the olive oil and vegetable oil in a large skillet over medium-high heat. Cook the meat in batches. Using tongs for turning, sear/brown each piece on all sides (about 3-4 minutes). Transfer beef to a Dutch oven or 5-6 quart slow cooker.

Deglaze: Add 1/2 cup water and bring to a boil. Deglaze the pan by scrapping the brown caramelized bits from the bottom of the pan (about 30 seconds).

Sweat the Onions: Add onion to the skillet, reduce the heat to medium and cook about 5-6 minutes or until soft.

Spice it up: Add in the green chiles, garlic, cumin, paprika, chili powder, and remaining brown sugar. Cook about 3 minutes.

Simmer Down: Add the tomatoes, the beef broth and 1 cup water to the pan. Simmer about 5 minutes.

Go Low and Slow: Transfer to the Dutch oven or slow cooker. Cover and cook on low heat for 6 hours. The chili will appear soupy and thin at first, but will reduce in volume. The flavors will become concentrated as it cooks and tenderizes. Add salt to taste during the last hour of cooking. For additional spice, add 1/2 teaspoon of ground cayenne pepper, an additional tablespoon of chili powder or hot sauce.

Serve hot with garnishing of your choice. Chili refrigerates and re-heats well. Often times, like with many soups, it’s even better the next day. It can keep refrigerated for several days.

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Pan de Campo

 

Cut it into wedges and serve it as a side, to sop up main courses like chili or carne guisada

 

Serves 4 to 6

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon sugar
6 tablespoons shortening, slightly chilled (can also use lard)
3/4 cup whole milk

 

Preheat oven to 450. Stir together the dry ingredients, then blend in the shortening with a pastry cutter or your fingers until the mixture is crumbly.

 

Add milk, a bit at a time, until you can form a not-too-sticky ball of dough. Turn it out on a floured surface and knead gently for about 1 minute. Flatten the ball of dough and roll out into a round about 1/2 inch thick. Prick the top all over with a fork.

 

Meanwhile, melt a little shortening in a 12-inch cast-iron skillet (enough to coat the bottom). Add the round of dough to the skillet and place in the oven. Bake for about 6 minutes, then flip the bread and bake another 6 minutes.

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Chili

 

Winter is coming.

 

December 2015 By Courtney Bond7 Comments

 

Serves 8 to 10

 

12 ancho chiles, stems and seeds removed
7 pasilla chiles, stems and seeds removed
2 1/2 tablespoons cumin seeds, toasted, then ground
1 tablespoon whole coriander seeds, toasted, then ground
1 1/2 tablespoons dried Mexican oregano
2 teaspoons unsweetened cocoa
1 1/2 tablespoons sweet Hungarian paprika
1/2 teaspoon cayenne
2 teaspoons freshly ground black pepper
6 pounds beef chuck roast
1/3 cup fresh leaf lard (preferable) or shortening
2 large onions, chopped
15 garlic cloves, minced
2/3 cup tomato paste
1 can (15 ounces) tomato sauce
3 quarts chicken stock (set aside 2/3 cup for the masa harina)
1/2 cup masa harina whisked into 2/3 cup hot chicken stock
kosher salt

 

http://www.texasmonthly.com/food/chili-recipe-no-beans/

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 No matter where you live in the US, Chili is a basic warming winter supper. Always good for lunch too on a ski slope with a cold beer or two.

Chili is like barbecue: every region and every locale has developed its own favorite version. Up here in Yankeeland, it's usually made with ground beef and lots of beans. It's OK, not great. Something like this recipe. That's what moms here make.

That's OK, but that is a pic of a real Texas Chili: no beans and no ground beef. 3/4 of a cup of hot chili powder?!? Well, I did that. Unless your Mom was a Texan or a Mezzican-American, you probably never had it like that. Stewed meat in tomato, garlic and hot pepper sauce, hot and spicy as hell - or as spicy as you decide to make it.

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What you think Geee

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An Illustrated Look at the Terlingua Chili Cook-off

Drawing and eating at the Super Bowl of chili cook-offs.

BY MATTHEW DIFFEE    

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Smoked Brisket Chili

1/2 onion, diced (make sure to bring enough home)
1/4 lb smoked sausage, quartered and sliced thin
2 tablespoons chili powder
1 lb smoked brisket, cut into 1-inch chunks
1/4 cup barbecue sauce
1 can of Ro-Tel, undrained
1/2 can of water
2 slices of white bread
Salt & pepper to taste

Heat some oil in a large pot. Add the diced onion and the sausage. Sauté over medium heat until the sausage starts releasing some fat and the onions turn translucent.

Push the onions and sausage to one side, and let some oil pool in the empty area (add more oil if needed). Mix the chili powder into the hot oil until it’s fragrant. If you like, add other seasonings here, like cumin or garlic powder. Once the spices are coated in oil, mix them into the onion and sausage.

Add the chopped brisket and stir well to coat the chunks with the chili powder. Add the barbecue sauce, the can of Ro-Tel, and the 1/2 can of water (you could also use beer or chicken stock for a more flavorful liquid). Mix well and bring to a simmer.     https://www.texasmonthly.com/bbq/barbecue-chili/