Chili Con Carne
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Ingredients
4 guajillo peppers
2 ancho peppers
4 pound chuck roast cut
2 tbs paprika
1 tbs Mexican oregano
1 tbs black pepper
1 tsp cumin
1 tsp ground coriander
Salt to taste
2 tbsp olive oil
3 serano peppers chopped
1 large onion
8 cloves garlic
4 roma tomatoes
2-3 chilies in adobo sauce
4 cups beef stock
Cut the meat into cubes, sprinkle with your favorite seasoning and fry over high heat for couple minutes. Clean and boil dried peppers for 10 minutes. If you want more spicy, you can use that water instead of the broth. Char the veggies on the grill. Then add everything in a blender (except meat and beans????) and cook in an Afghan Pressure Cooker for 1 hour (you can do it in a crockpot, just cook for about 3 hours on low heat). Serve with warm tortilla, Qeso Fresco (recipe on my page) and of course fresh cilantro from my garden. What can I say - it's delicious. P.S. I don't have a garden, I tried to grow a lot of things, everything was lost.
#shorts #chili #chiliconcarne #mexican #food #spicy #spicyfood #chilies #peppers #hot #serano #ancho #beef #grill #delicious #recipe #cookin
How to Make Texas Red Chili | Beef Chili Recipe
NO BEANS ABOUT IT! This bold, Texas red chili recipe is anchored with beef and chili peppers, no beans allowed. Masa harina will become your new secret weapon for thickening this Southwest-style Texas Red Chili (and other chili recipes, too!).
Recipe instructions:
INGREDIENTS:
2 pounds Certified Angus Beef ® chuck roast, trimmed of excess fat, cut to 1-1 ½ inch cubes
2 dried ancho peppers, stems and seeds removed
4 dried guajillo peppers, stems and seeds removed
2 tablespoons kosher salt, divided
1 teaspoon black pepper
1 tablespoon light olive oil, divided
2 medium onions, diced
4 cloves garlic, minced
1 tablespoon cumin powder
2 teaspoons dried oregano
1 tablespoon brown sugar
2 tablespoons corn masa flour
1 can (15-ounce) diced tomatoes
3 cups low-sodium beef stock
2 limes, juiced
Sour cream (optional garnish)
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FAMOUS HOMEMADE CHILI AND CORNBREAD RECIPE | Beef Chili Recipe
Hello & Welcome❣️In today’s recipe we’ll be showing you how to make my famous chili and cornbread. This will be the 1st released recipe as I have a few other combinations that differ in flavor for both the chili and cornbread. Don’t forget to tag us when you make this recipe. Thank you for joining us today! Lots of love Stephanie, and Cloud ????
❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
Another recipe you'll love is a pot of Birria Chili -
Chili
Slow cook on low for 8 hours or on HIGH for 4 hours
Ingredients
2 tbsp of pork fat (lard)
2 pounds of ground beef (80/20)
1 8oz pack chorizo
6 to 8 strips of cooked bacon
2 Anaheim peppers
1 Poblano pepper
1 can of chopped tomatoes
1 fresh tomato
1 white onion
1 can tomato sauce (8 oz)
1 can pinto beans 15.5 oz (fresh for best flavor)
3 garlic cloves
2 bay leaves
4 Tbsp Chili powder
1 1/2 Tbsp Mexican oregano
1 Tbsp sugar (read suggestion below)
1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp paprika
1 1/2 Tbsp chicken bouillon (adjust to taste)
1 tsp black pepper
1 tsp dry cilantro
1 tsp Worcestershire sauce
2 Chiltepines (optional)
Adjust salt to taste
1 Tbsp Maseca (fresh for best flavor) + 2 Tbsp water
Toppings- cheese, onions, cilantro, sour cream, and lime
Corn Bread
Bake for 35 to 40 minutes at 390 degrees (F)
Ingredients
4 cups yellow cornmeal or 4 1/2 boxes of jiffy corn muffin mix
2 1/2 cups milk
1 1/2 cups Mexican cheese blend
3/4 cup Mexican sour cream or Daisy sour cream
3 Eggs
2 cans of green chili
1 cup melted salted butter
1/2 cup Ap Flour
3 Tbsp sugar
3 Tbsp chipotle adobo sauce (add chipotle for extra spice)
1 Tbsp baking powder
1/4 tsp salt (if you like salty add 1 tsp)
Optional nacho jalapeños
*this is not a crumble cornbread. If you want my recipe for crumbly sweet cornbread let me know in the comments : )
Tip‼️
Please preheat your oven
Start with 1 to 2 tablespoons of sugar. I find that using 3 tbsp is best, I know many of you are watching your sugars and for the best flavor I say go with 3 Tbsp
Omit Chiltepines if you don’t want spice
1/2 cup butter if cheese is high in fat
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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.
Printable 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 Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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The Only Chili Recipe You Need This Comfort Food Season
I'm on record as saying that I believe I have the best Chili recipe ever... BUT, I ended up taking some advice from subscribers and added a few NEW ingredients and I am BLOWN AWAY at how good this was! Let's #makeithappen
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VIEW RECIPE:
Shopping List:
1 lb 80/20 ground beef
1 lb ground pork
all purpose seasoning (or just salt, pepper, onion, garlic)
1-2 tsps beef bouillon powder
4-6 oz mexican beer
1 onion and bell pepper
2 jalapenos
1 can chipotle peppers in adobo
2-3 tbsps cocao powder
1 tbsp cumin, smoked paprika, chili powder
1 pinch of cinnamon
28 oz crushed tomatoes
1 can tomato soup
1 can light and dark red kidney beans
2-3 tbsps brown sugar
2 tbsps honey
1 tbsp roasted garlic
Toppings:
cilantro or chives, sour cream, cheddar cheese, fried onions, sliced jalapenos