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
Easy Texas Lamb Chili
I acquire the liking for Texas chili while I was in Arkansas. We used to make it at the cafeteria where I was working. However, over the years I have fine tuned the recipe to suit my family's taste. This recipe works for me as it's simple to make with local ingredients but retains flavors that I used get it in the states.
As a main meal, it goes very well with tortillas, topped with some cheddar and onions. But my son like it with plain white rice.
As a party dip, it can be served with corn chips, sour cream, salsa and some guacamole.
Ingredents:
Minced lamb - 1.2 kg ( you can substitute half with minced chicken)
Dred chilies (10 pcs) around 8 to 10g
Fresh tomato – 2 small or 1 large.
Yellow onions, diced – 3 medium
Olive oil - 3 tbsp.
Garlic, diced- 6 cloves (40g)
Paprika smoked – 1 tbsp
Paprika – 1 tbsp
Roasted and ground cumin seeds- 2 tbsp
Liquid smoke – 2 tsp
Tomato paste – 1 small can
Sleeved tomato can – 1 package
Chicken cubes or beef stock- 2 pcs
Use 3 types of beans- Pinto, Kidney and black beans.
Salt to taste.
Method:
1) Chili paste
a. Deseed and boil the dry chilies for about 5 to 10 minutes. Then let it cool to room temperature.
b. Blend the chilis and fresh tomato into a fine paste.
2) Heat oil in a Dutch oven pot, fry the garlic until slightly brown and add the onions and salt.
3) Once the onions are translucent, add the chili paste and cook until the oil has separated, and the chili will start become slightly darker red. After 15 mins, then add the minced meat and let it brown.
4) Add the spices (Paprika, Cumin), liquid smoke and stock cubes.
5) Once cooked for 5 minutes, add the tomato can and paste.
6) Separate the liquid from all the bean cans and add them into the pot. Allow to simmer until this liquid reduces to the amount you want.
7) Add the beans into the pot and cook for a 5 minutes more.
8) Give a final taste and add salt if needed.
National Champion Chili Recipe (2018)
This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here:
All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.
There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.
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CHILI LAMB IN VEGETABLES
HOT & SPICY LAMB WITH A TOSS OF VEGETABLES
British chilli con carne | how to make chili con carne
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British chilli con carne | how to make chili con carne
Chille con carne is a 'not so classic' British recipe. By no means is this a classic Mexican mole chilli recipe. This is a British chilli con carne, and it's just as good. The key thing to a good chilli con carne, is a lot of little steps done well. By that I mean, you take some care with it. You can't just bung a load of frozen mince in a pan with some onion and chilli powder, and expect it to turn out magnificent, because it won't.
My recipe uses a little bit of dark chocolate. This does two things, it adds richness, but also sweetness, which is important for any mole style chilli. I also realise that we spell 'chilli' differently to you folks in the US who spell it 'chili' and that is fine of course, but I thought i'd mention it, just in case there was any confusion.
#chilli #chilliconcarne #chili
To make my Chilli con carne you will need
►500g of beef mince
►1 red bell pepper
►1 large onion
►2 fat garlic cloves
►1 tsp of ground cumin
►1 + 1/2 tsp of smoked paprika
►About 400ml of good beef stock
►1 x 400g can of chopped tomatoes
►1 x 400g can of drained red kidney beans
►A couple of pieces of dark chocolate
►1 tsp of dried oregano
►1-2 red chillies
►2 tbsp or tomato puree (tomato paste in U.S)
►Coriander for garnish
►Salt
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Spicy Chili Oil Perfectly Coats Xi'an Famous Foods' Most Popular Dish | Legendary Eats
If you walk into a Xi'an Famous Foods, you'll likely hear the rhythm of wide hand-pulled noodles slapping onto the counter. The restaurant's biang biang noodles are the star of its most popular dish, spicy cumin lamb noodles, one of the dishes born out of a father-son dream to share the cuisine of their hometown. The city of Xi'an sits at the eastern end of the Silk Road, where flavors and cuisines of China and the Middle East combine, and today, the cuisine attracts hungry New Yorkers to Xi'an Famous Foods' 10 locations.
For more on Xi'an Famous Foods, visit:
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Spicy Chili Oil Perfectly Coats Xi'an Famous Foods' Most Popular Dish | Legendary Eats