TEXAS CHILI RECIPE | GUY FIERI | FOOD NETWORK
Provided by Guy Fieri
Categories main-dish
Total Time 3 hours 30 minutes
Cook Time 1 hours 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 76
Steps:
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
HOMEMADE HARISSA RECIPE | BON APPÉTIT
This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.
Provided by Alon Shaya
Yield Makes about 1½ cups
Number Of Ingredients 12
Steps:
- Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
- Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in ½ cup oil. Process until oil is incorporated.
- Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
- Do Ahead: Harissa can be made 1 month ahead. Cover and chill.
ANCHO CHILES -- WHAT YOU NEED TO KNOW | MEXICAN PLEASE
Fresh poblanos are picked when they are green. If you leave them on the plant a bit longer they will eventually turn red as they ripen. De-hydrate these red, ripened poblanos and you’ve officially got Ancho chiles on your hands.
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From mexicanplease.com
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WHAT IS AN ANCHO CHILE PEPPER AND HOW IS IT USED?
03/12/2021 · Ancho Chile Pepper Recipes . Pureed ancho chiles with full-fat sour cream make a great dip for chips and veggies. Use them crushed or in the ground form to make marinades, meat rubs, tomato sauces, enchilada sauces, and chilis. Sprinkle on top of baked potatoes, stir into mashed potatoes, or crushed them on top of vegetables before roasting ...
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From thespruceeats.com
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17/09/2020 · Fresh chile peppers are a common ingredient in Mexican food. Jalapenos are a ubiquitous ingredient in pico de gallo, chile rellenos (which means stuffed chiles), and the hearty stew chile verde, which gets its spice from green chiles. Their popularity in Mexican cuisine may be due to the fact that green chile peppers grow well in hot climates.
From thespruceeats.com
From thespruceeats.com
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ANCHO PEPPERS: DRIED POBLANOS - CHILI PEPPER MADNESS
25/02/2020 · Different from Poblano Peppers. Ancho peppers are much different in many ways from poblano peppers, even though they are made from them. Poblano peppers offer an earthy flavor, though they are quite vegetable when fresh, perfect for stuffing for recipes like chile rellenos, or for making classic dishes like rajas poblanas.. Anchos, being dried chiles, are even earthier and quite complex in flavor.
From chilipeppermadness.com
From chilipeppermadness.com
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WHAT TO DO WITH DRIED CHILES: RECIPES, COOKING TECHNIQUES ...
24/05/2019 · Ancho: The all-purpose pepper, anchos are dried Poblanos, with a meaty texture, a rich flavor, and a mild, smoldering heat. They add great flavor and heft to sauces and blend well with a wide variety of ingredients. Morita: Though often confused with tawny chipotle chiles, moritas are dark and raisin-like, with a richer, sweeter, and smokier ...
From seriouseats.com
From seriouseats.com
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PASILLA - WIKIPEDIA
Two pasilla chiles. Species: Capsicum annuum: Heat: Low: Scoville scale: 1,000–3,999 SHU : Fresh dark brown chilaca peppers. A fresh poblano pepper, often sold incorrectly under the name 'pasilla' north of Mexico. The pasilla chile (/ ? p ?? s i? j ? / pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named ...
From en.m.wikipedia.org
From en.m.wikipedia.org
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MEXICAN RED CHILE SAUCE RECIPE - SIMPLYRECIPES.COM
02/11/2021 · How to Prep Chiles for Sauce . Prepping dried ancho chiles is a simple process. Using a sharp pairing knife, slice the pepper in half length-wise. Remove the stem and scoop out all the seeds and veins. Heat the chiles in a skillet quickly (see Step 2). Soften the heated chiles in boiling water (see Step 3). Avoiding Skin or Eye Irritations ...
From simplyrecipes.com
From simplyrecipes.com
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BAILEY FARMS — FARM-FRESH SPECIALTY PEPPERS
Anaheim and Poblano chiles possess a tough outer skin that should be removed before using them in recipes. This is done by roasting and blistering the chile until the skin is separated from the meat of the chile making it easy to peel off. Here are two methods of doing this: Cut a small slit in the chile close to the stem to let the steam escape. Place on a baking sheet directly under broiler ...
From baileyfarmsinc.com
From baileyfarmsinc.com
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POBLANO PEPPERS AND HOW TO USE THEM IN RECIPES - ISABEL EATS
06/09/2019 · Fresh poblanos are typically found near all the other fresh produce, while whole dried ancho chiles are usually in the specialty hispanic foods aisle or in the spice aisle as ground ancho chili powder. Are poblano peppers hot? The poblano is a mild to medium-heat pepper measuring between 1,000 and 2,000 on the Scoville Scale. They’re hotter than banana peppers but not as spicy as jalapeno ...
From isabeleats.com
From isabeleats.com
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WHOLESALE FRESH HOT PEPPERS | BUY CHILLI PEPPERS ONLINE ...
Buy fresh and hot chili peppers at Spice Jungle. Get from mild to flaming hot chilis like Guajillo, Thai pepper, Hatch Green Chile, and more at wholesale price.
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From spicejungle.com
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10 BEST VEGAN TAMALES RECIPES | YUMMLY
10/01/2022 · fresh cilantro leaves, white onion, vegetable oil, salt, poblano chiles and 4 more Red Chile Jackfruit Tamales allergylicious corn husks, arbol chiles, salt, cumin, jackfruit, guajillo, chiles and 10 more
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From yummly.com
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11 DRIED MEXICAN CHILES TO KNOW AND LOVE, AND HOW TO USE THEM
30/09/2019 · When you think of Mexican chiles, you likely first conjure up the fresh, spicy green kinds—jalapeños, serranos, and poblanos. But in our cookbook, Nopalito, we make the case for why dried ...
From saveur.com
From saveur.com
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10 BEST HEINZ CHILI SAUCE RECIPES | YUMMLY
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From yummly.com
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OUR BEST AUTHENTIC MEXICAN AND MEXICAN-INSPIRED RECIPES
30/09/2019 · From homemade tamales and empanadas and Jalisco-style goat stew to guacamole and salsa, master Mexico's cuisine with our 76 best authentic Mexican recipes.
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From saveur.com
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CARNE ADOVADA (NEW MEXICO-STYLE PORK WITH RED CHILES) RECIPE
06/05/2020 · 4 whole dried ancho chiles, seeds and stems removed. 4 whole dried pasilla chiles, seeds and stems removed. 1 quart (32 ounces) homemade or store-bought low-sodium chicken stock. 1/2 cup raisins. 1 cup frozen orange juice concentrate. 3 whole chipotle chiles canned in adobo. 2 tablespoons white vinegar. 2 tablespoons Asian fish sauce
From seriouseats.com
From seriouseats.com
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ADOBO SAUCE - CHILI PEPPER MADNESS
24/01/2020 · You’ll notice that the soaking water used to rehydrate the dried ancho chiles and guajillo chiles becomes very dark. This is because some of the nutrients from the peppers seeps into the water. You can use this steeped water to thin out your adobo sauce if you’d like. Some people consider it to be slightly bitter, however, to use accordingly. If you feel it is too bitter, use fresh water ...
From chilipeppermadness.com
From chilipeppermadness.com
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HOMEMADE CHILI POWDER - MINIMALIST BAKER RECIPES
14/12/2020 · With winter in full swing, it’s chili season around here — time for our favorite cold-weather dish. But after recently running out of chili powder, we decided to make our own, and I’m so glad we did. This homemade chili powder takes just 15 minutes to make when using whole dried chiles, and just 5 minutes to make if using pre-ground chiles.
From minimalistbaker.com
From minimalistbaker.com
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FRESH BULK WHOLE AND GROUND SPICES
Chiles; Organics; Spice Sets; Clearance; Recipes; Videos; About Us . About Us; Contact Us; Spices . Looking for the best place to buy spices online? Your search is over. Anyone who loves to spend time in the kitchen has a handful of cooking spices and herbs that they consider to be their staple ingredients. But if you feel like you're serving the same boring meals over and over again maybe it ...
From spicesinc.com
From spicesinc.com
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