BEST AUTHENTIC CHILI RECIPE RECIPES

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BEST DAMN CHILI RECIPE | ALLRECIPES



Best Damn Chili Recipe | Allrecipes image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes    Chili Recipes    Beef Chili Recipes

Total Time 2 hours 50 minutes

Prep Time 35 minutes

Cook Time 2 hours 15 minutes

Yield 12 servings

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2?½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2?½ teaspoons dried basil
1?½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, CarbohydrateContent 27.6 g, CholesterolContent 74.4 mg, FatContent 21.1 g, FiberContent 7 g, ProteinContent 25.2 g, SaturatedFatContent 7.8 g, SodiumContent 1014.5 mg, SugarContent 7.4 g

AUTHENTIC 1840 TEXAS CHILI RECIPE - FOOD.COM



Authentic 1840 Texas Chili Recipe - Food.com image

Received this in chatting with a Texas cook a few years ago, and, as we all have our own views of "chili" today, this is where it all got started (actual credit to Texas Governmor Ann Richards, who attribuited Jim Perry of the XIT Ranch in the Texas Panhandle, as being the method of cooking on a cattle drive... While very simplistic, the longer it cooks, the better it tastes, and showcases the lack of ingredients that could be found on a cattle drive, I argue that as the drives passed settlements its logical that fresh killed beef was traded for services (laundry?) or fresh veggies, so that the legend of tasting better as time went on would reflect veggies added at a later date. No refrigeration just constant heat in the chuckwagon. Chili cooks should all try this once! Meat, in its original sense, would not have been expensive cuts, or be very "aged", and would not have been finely ground, but rather "roughly chopped"...but remember to use "fatty" meat!

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs coarsely chopped fatty beef (NOT lean)
2 ounces animal fat (bacon grease is best, but suet is in theme)
2 garlic cloves, minced
1 large chopped onion
3 -5 tablespoons chili powder

Steps:

  • Render the fat to liquid.
  • Add the beef, and brown lightly, then add onions and garlic.
  • (IMPORTANT Do NOT drain the fat or drippings).
  • Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
  • Continue over low heat for at least two hours, stirring every 30 minutes.
  • Add salt to taste, though it doesn't need much.
  • If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
  • Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
  • After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .

Nutrition Facts : Calories 1692, FatContent 176, SaturatedFatContent 74.1, CholesterolContent 240.2, SodiumContent 159.2, CarbohydrateContent 7, FiberContent 2.8, SugarContent 2, ProteinContent 19.9

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