Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
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This video is inspired by our Texas Brisket Chili blog post where we have a printable recipe and guide:
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We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
Any questions or concerns about this authentic Texas chili recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.
Thanks, Sarah Penrod & Team
Texas-Style Chocolate Stout Chili | Food Network
Chocolate stout pairs surprisingly well with this chili's spice.
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Texas-Style Chocolate Stout Chili | Food Network
Easy Ground Beef Chili Recipe
Tuck this easy chili recipe in a drawer until there's a chill in the air. Easy Ground Beef Chili is made from ground beef and your favorite spices. Enjoy this chili recipe -- a big pot of comfort food, coming right up ! And remember, if it's not CERTIFIED, it's not the best!
Recipe for Easy Ground Beef Chili:
INGREDIENTS:
3 pounds Certified Angus Beef ® ground beef
1 onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon ancho chili pepper
1 tablespoon coarse kosher salt
2 jalepeños, stems removed and finely minced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (6-ounce) can tomato paste
Optional toppings: shredded sharp cheddar, sour cream, diced green onions
Learn more about Ground Beef:
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Texas Chili Recipe
I grew up in Texas, and I like to cook, so of course I developed a chili recipe. People may make a big deal out of the secrets of their chili technique, but to me the mystique of chili is more about what personal flair any particular cook brings to the dish. Some marinate their meat in advance, some use wine, stock or other tools to bolster their chili’s flavor. All of these are valid approaches to making your chili your own; go to as much trouble as you like.
That being said, I like to keep things simple so that there is time both to eat well and to enjoy life, and so I have kept this recipe pared down to the bare essentials for producing an excellent chili. The meat you choose will certainly be a big part of your chili’s character. I recommend cuts which benefit from long cooking times, and which will produce some gelatin during cooking. Beef cheek, brisket, shank, and rib meat are all good choices. I have also made chili from pork and from chicken. There is no reason why lamb, goat, venison, elk, etc., should not work well, as long as the meat will benefit from long, slow cooking.
This recipe is a good way to prepare meat for making tamales. Once the chili is done, perhaps without using the masa harina, separate the gravy from the chunks of meat.
This chili is a very dense dish; properly sized portions of chili will seem a little small. Garnish with diced raw onion, diced tomato, cilantro, shredded cheese, sour cream, beans (refried or otherwise), pico de gallo, guacamole, tortilla chips, or whatever your favorite thing might be. I grew up eating a variant of this chili with soda crackers!
Makes enough for 4-8 portions, depending upon appetite and garnish.
Equipment:
• 1 large stew pot
• 1 cast iron pan
Ingredients:
2 lb beef for stew As discussed above; cubed
1 can diced tomatoes 20 oz
1⁄2 Tbsp salt for the cubed beef at searing time
1⁄2 Tbsp black pepper for the cubed beef at searing time
1⁄2 bulb garlic minced
2-3 ea onion diced
1 Tbsp oregano dried
1⁄2 Tbsp cumin freshly ground
2 pods guajillo chile freshly ground
2 pods ancho chile freshly ground
2 pods Thai bird chile freshly ground
1 pods chipotle chile freshly ground
2 Tbsp masa harina nixtamalized corn flour
Procedure:
1. Dice the onions and place them in the stew pot over low heat.
2. Mince the garlic and add to the onions.
3. Sweat onions with garlic until barely translucent.
4. Place all dry herbs and spices into a spice grinder and reduce to powder.
5. Dice the stew meat into bite-sized chunks.
6. Apply salt and pepper to meat and sear it on hot cast iron.
7. When onion and garlic have sweated, stir in the spice powder.
8. Transfer seared meat to stew pot as it becomes done.
9. Try to preserve and deglaze the fond in the searing pan.
10. Once all meat is in the stew pot, use a little tomato liquid to deglaze the pan, and add all the rest of the tomatoes to the pot.
11. Turn up the burner to bring the stew pot to a simmer.
12. If need be to ensure all meat is just barely covered with liquid, after stirring, add water or beef stock to the stew pot.
13. Allow your chili to simmer over low heat for 3-5 hours, stirring every so often, until the gravy has achieved an appealing brown color and the meat is tender enough to fall apart on the edge of a spoon.
14. Serve your chili next to some chips, and topped with yellow cheddar, sour cream, onions and tomatoes for a truly Texan chili experience.
15. If you want beans in your chili, make beans and add some to your chili. Grant others the same choice.
Music:
The Texas Chainsaw Massacre 2 (1/11) Movie CLIP - Chili Cook Off (1986) HD
The Texas Chainsaw Massacre 2 movie clips:
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CLIP DESCRIPTION:
The Cook (Jim Siedow) gets a standing ovation for his award winning chili, made with the best beef.
FILM DESCRIPTION:
Over ten years after making the original Texas Chainsaw Massacre, Tobe Hooper returns to his deranged family of reclusive cannibals for another round of chainsaw chases and non-stop screaming. Hooper brings a real budget this time (having recently directed Poltergeist for Steven Spielberg) and the talents of veteran make-up artist Tom Savini. This means he can make things bigger, louder, and gorier than ever before -- and they are. He also brings a wacky, self-deprecating sense of humor, as if deliberately flaunting Texas Chainsaw Massacre's status as one of the first and still greatest splatter movies. The result is an impish take
CREDITS:
TM & © MGM (1986)
Cast: Lou Perryman, Jim Siedow, Caroline Williams
Director: Tobe Hooper
Producers: L.M. Kit Carson, Yoram Globus, Menahem Golan, Tobe Hooper
Screenwriters: L.M. Kit Carson, Kim Henkel, Tobe Hooper
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Texas Chili: Chili Con Carne | Tex Mex Queen
Down in Texas, we make our Chili a little extra special. Blended with the beautiful favors of Ancho and Guajillo Chilies, it is no wonder why this dish is a warm steamy bowl of goodness!
INGREDIENTS:
4 Chile Ancho
2 Chile Guajillo
2 garlic cloves, unpeeled
1 medium white onion, peeled
1 tsp cumin
1 tsp Oregano
2 tsp salt
1 tsp pepper
2 Tbs Canola oil
2 lbs. chuck shoulder roast, cut into ½ inch pieces
3- 4 cups water
For serving:
Diced onions
Cheddar cheese
Cilantro
Pickled jalapenos
Warm tortillas
DIRECTIONS:
1) Remove stem and seeds from chiles, place in a bowl and pour boiling water over chiles. Allow them to steep about 10 minutes until they are soft.
2) Once chiles are soft place chiles in a blender along with garlic and onion, cumin, oregano, salt and pepper and ½ cup of soaking liquid. Blend until smooth adding additional liquid if needed. Strain.
3) Heat 1 tablespoon oil in Dutch oven, brown the meat working in batches. Once all meat has been browned, allow Dutch oven to heat up again. Add chile sauce and fry, stirring until lightly browned.
4) Return beef to pan along with water you want the beef covered. Bring to a boil, then reduce heat, cover and simmer for 2 hours, checking regularly. Serve warm with dice onion, cheddar cheese, cilantro, pickled jalapenos and warm tortillas.
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From Texas to New York City, and the immigrant to the entrepreneur - America is a land of both culture and contradiction. While powerful universal threads connect us - laughter, music, and damn delicious food - we should celebrate our differences, for they’re what makes each and every one of us unique. IDENTITY PRODUCTIONS is a network built upon the core elements that shape BIPOC individuality: ambition, community, and culture. With thoughtful and entertaining programming focused on marginalized storytellers, authentic recipes, and diverse experiences, our team strives to paint an inclusive, accurate portrait of America - a land that was made for you and me. IDENTITY Network is co-founded by Mando Rayo and Dennis Burnett.
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