TEXAS CHAMPIONSHIP CHILI RECIPE | MYRECIPES
Provided by MyRecipes
Yield about 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Sauté first 3 ingredients in oil until tender; set aside.
- Combine meat, cumin, and oregano in a large Dutch oven; cook over medium heat until meat is browned. Add onion mixture, chili powder, tomatoes, and water; bring to a boil. Reduce heat; cover and simmer 2 to 3 hours, stirring frequently.
- Ladle into individual soup bowls. Top each serving with cheese.
GUY'S TEXAS CHILI RECIPE | GUY FIERI | FOOD NETWORK
Provided by Guy Fieri
Categories main-dish
Total Time 3 hours 0 minutes
Cook Time 40 minutes
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
- In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
- Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
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- Ladle into individual soup bowls. Top each serving with cheese.
See details
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