Texas Chili Recipe (no beans, no tomatoes), Chili con Carne (Instant Pot)
Texas Chili Recipe (Chili con Carne) for flavorful chunky beef and plenty of heat! We'll look at how to make low carb chili quickly in an Instant Pot with simple ingredients with no beans and no tomatoes. This recipe is perfect for a cold day or for the Big Game. Enjoy!
Chapters in this video:
0:00 Texas Chili
0:30 Prep
2:00 Seasoning and spices
3:00 Instant Pot cooking
6:30 Chili Time!
Related Recipes:
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Bone Broth:
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Beef Tallow:
Prime Rib:
Thanks for watching and have a great game day!
Soundtrack: Hold Onto Your Hat by Gabe Witcher
#texaschili, #ketochili, #lowcarbchili, #keto, #ketorecipe, #ketochemist
Lazy Hazy Beef Chili - No Chop Hazy IPA Beef Chili - Food Wishes
Despite all the shortcuts, this cheater beef chili recipe is incredibly delicious, and the hazy IPA adds a certain something nobody will be able to figure out. As everybody knows, the most fun part of cheating is getting away with it. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Lazy Hazy Beef Chili, follow this link:
You can also find more of Chef John’s content on Allrecipes:
True Texas Chili with Brent Carter
Starting Strength Coach Brent Carter, a Texan living in NYC, makes a proper Texas Chili. Recorded at the 2016 Starting Strength Coaches Association Conference.
Ingredients:
2 lbs beef stew chuck cubed
dried chilis:
ancho
guajillo
pasilla
arbol
puya
canned chipotle
pico de gallo:
(chopped onion, tomato, cilantro, jalapeno)
cumin
cinnamon stick
chicken stock or beer
tortilla chips or corn masa
cotija cheese
corn chips
directons:
sear chuck
de-seed de-stem chiles
toast chiles
toast cumin
heat (microwave) chicken stock
blend smooth with chilis and cumin
add chipotle sauce
thin mixture with water
Add chili mix to crock pot with beef
Add pico de gallo
cook 4-6 hours
add crushed tortilla chips
or corn masa to thicken
salt to taste
Garnish with with cotija cheese, cilantro, diced white onion, corn chips.
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15-Minute Weeknight Chili | Kenji's Cooking Show
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If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
Recipe True Texas Chili
Recipe - True Texas Chili
INGREDIENTS:
●2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
●1 1/2 teaspoons ground cumin seed
●1/2 teaspoon freshly ground black pepper
●Kosher salt
●5 tablespoons lard, vegetable oil, or rendered beef suet
●2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
●1/3 cup finely chopped onion
●3 large cloves garlic, minced
●2 cups beef stock , or canned low-sodium beef broth, plus more as needed
●2 tablespoons masa harina (corn tortilla flour)
●1 tablespoon firmly packed dark brown sugar, plus more as needed
●1 1/2 tablespoons distilled white vinegar, plus more as needed
●Sour cream
●Lime wedges