Witte Where You Are: Historic Chili Recipe
Texas History Manager Casey goes deep into the Witte Museum archives to bring you this historic chili recipe. Chili was served years ago by the Chili Queens of San Antonio, a local group of entrepreneurs who ran food stalls in the different market squares around town. Chili has been a Texas state dish since 1977. Try it for yourself today!
Cook Texas Chili Recipe with Tyler Florence | Food 911 | Food Network
Tyler uses ancho peppers, chipotle chiles AND jalapenos in his Texas Chili! And the secret ingredient? Mexican chocolate! #stayhome #withme
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Tyler's Texas Chili
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 2 hr 40 min
Prep: 20 min
Cook: 2 hr 20 min
Yield: 6 to 8 servings
Ingredients
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
Directions
In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
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Cook Texas Chili Recipe with Tyler Florence | Food 911 | Food Network
How to cook Real Texas Beef Chili
This is a recipe from the late Craig Claiborne. He was a chili aficionado and often a judge at chili contests. This was his favorite recipe, and it is mine too. I make it every winter. And, BTW, I now make this in a pressure cooker. 20 minutes at full pressure, then let depressurize naturally. I increase the flour to 5 tablespoons because there is no liquid reduction in the cooker; it therefore needs a little more thickening. Even cheap tough cuts of meat, like sirloin tip, come out tender. As for the late Craig Claiborne, he was a food critic and author of more than 20 cookbooks. The fact that he worked for the New York Times doesn't make him a New Yorker. He was born and raised in Mississippi.
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Traditional Texas Chili
This is a recipe for the traditional Texas chili that was served up in Military Plaza in San Antonio. The Chili Queens would set out their tables with pots of this chili and sell it to the cowboys passing through.
#traditionalchili #Texaschili #LoneStarChili #chili
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The BEST Texas Red Chili Recipe | Award Winning SuckleBusters Recipe
Get ready to experience the ultimate Texas chili flavor explosion with SuckleBusters' award-winning recipe! Join us as we unveil the secret behind our mouthwatering chili that has earned us first place in Chile Pepper Magazine's Awards two years in a row. This simple yet delicious recipe boasts a medium level of heat that will leave you craving more!
Follow along with Dan Arnold, owner of SuckleBusters, as he walks you through the steps to create this culinary masterpiece. But before we dive in, show your support by leaving a LIKE, commenting on the video, and sharing it with your loved ones. Make sure to subscribe to SuckleBusters on YouTube and click the notification bell icon to stay updated on our latest and most delectable recipes.
To prepare this recipe, you'll need the following equipment:
- Large Cooking Pot
- Cutting Board
▶ Ingredients:
- 1 Lb ground beef (large chili grind recommended)
- 1 Lb ground pork (or breakfast sausage)
- 1 each yellow onion
- 1 each green bell pepper
- 1 each red bell pepper
- 1 cup beef broth
- 8 oz tomato sauce
- 6 – 8 tbsp SuckleBusters Texas Chili Powder
▶ Instructions
1. Brown the chili meat and sausage in a large skillet. Drain and discard the excess drippings. Add the browned meat to a large dutch oven or 6-quart cooking pot.
2. Finely chop the onion and bell peppers, add to the dutch oven, cook until translucent.
3. Add the beef broth, tomato sauce and chili powder. Stir until all ingredients are combined.
4. Bring to a low boil, cover, then reduce temperature to a simmer for 1 hour, stirring often. Add water as needed and salt to taste.
5. Remove from heat, serve in bowls top with chopped onions and shredded cheese. This recipe won 1st place in Chile Pepper Magazine Awards in 2013 & 2014. Enjoy!
Indulge in the finest Texas Red Chili experience with our award-winning recipe from SuckleBusters. Watch our video, follow the steps, and get ready to savor the rich flavors of Texas!
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Texas Red Chili | Authentic, Easy, Bare-Bones Recipe - The Slow 100
Hey guys, welcome back to the Slow 100’s video recipes. This week, we’re going to be making Texas Red Chili. No beans. No tomatoes. No nonsense. Just a hunk of beef, a truckload of dried chilis, and a *lot* of time.
Some of you may be wondering, “but [person], I’ve always eaten chili with beans and tomatoes.” Well that’s illegal here, and I can’t make it for my own security.
Texas chili has its roots in the old American West, where cowboys and ranchers used to grind up beef and dried chili peppers into a hearty, sustaining, pemmican-like meal to take along on the trails (more on pemmican at a later date). Eventually, gastronomy came along and chili turned into a thick, rich, spicy stew that warms the soul even on a blistering Texas summer day.
This chili is in the spirit of what makes the Texas varietal its own beast. I’ve taken bits and pieces from other chili recipes I’ve seen (mostly J. Kenji López-Alt) over the years and condensed them down to a very simple, but extremely flavorful, stew. There are only two ingredients that *really* matter in a chili: peppers and beef; so you better make sure they’re good.
For this recipe, I’m doing something a little different, but still in the spirit of the wild chilis of yesteryear. Today I’ll be using a 4lb trimmed hunk of leftover brisket that we bought because it was a deal too good to pass up. Normally, people use chuck, but this was a great opportunity to demonstrate the flexibility and resourcefulness necessary for healthy eating on a budget. This chili, for instance, was around $10-12 in total and yielded 8 meals for us.
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Ingredients
- Dried Ancho chilies, stems and seeds removed, 5
- Dried Arbol chilies, stems and seeds removed, 5
- Dried Guajillo chilies, stems and seeds removed, 5
- Chipotle chilies canned in adobo sauce, 7 oz (220 g)
- Chicken broth or water, 8 cups (2 L)
- Beef brisket, trimmed of excess fat, cut into steaks, 4 lbs (1.8 kg)
- Salt, 1 tbsp plus more to taste
- Black pepper, to taste
- Cooking fat, 2 tbsp
- Cinnamon, 1/4 tsp
- Unsweetened cocoa powder, 1/4 tsp
- Oregano, 1 tsp
- Cumin, 1 tbsp
- Fish sauce, 1 tbsp
- Vinegar, white or apple cider, 2 tbsp
- Cheese, limes, onions, cilantro for garnish
Directions
1. Trim brisket of excess fat and slice into thick steaks. Add 1 tbsp of salt.
2. De-seed and chop dry chilies. Toast in a dry pan over high heat until fragrant but not smoking. Add 4 cups of broth/water and the canned chipotles. Mix and bring to a simmer. Set aside to cool.
3. In a large pot over high heat, add 2 tbsp cooking fat and sear 1/2 of the steaks until brown and crispy. Set aside
4. Add chilies into a blender or food processor and process until smooth.
5. Dice all beef into 1 inch (2 cm) cubes and add back to pot over high heat.
6. Mix in cocoa, cinnamon, cumin, oregano, and black pepper. Add chili mixture. Stir to coat evenly.
7. Mix in the remaining 4 cups of broth/water and bring to a boil. Cover, reduce heat, and simmer for 3.5 to 4 hours or until chili thickens.
8. Add the vinegar and fish sauce. Simmer for 15-30 more minutes.
9. Serve with Cheese, limes, onions, and/or cilantro for garnish
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Nutritional Information — 6-8 servings
Per Serving
- Calories — 428
- Carbohydrates — 14.1 g
- Fiber — 6.2 g
- Sugar — 0.2 g
- Fat — 21.4 g
- Protein — 51 g
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