TEXAS CHILI RECIPE: HOW TO MAKE IT
We make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers! —Rachael Zavala, Pleasant Hill, California
Provided by Taste of Home
Total Time 02 hours 30 minutes
Prep Time 30 minutes
Cook Time 02 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.
Nutrition Facts : Calories 373 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 723mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 40g protein.
TEXAS CHILI RECIPE: HOW TO MAKE IT
We make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers! —Rachael Zavala, Pleasant Hill, California
Provided by Taste of Home
Total Time 02 hours 30 minutes
Prep Time 30 minutes
Cook Time 02 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.
Nutrition Facts : Calories 373 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 723mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 40g protein.
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TEXAS CHILI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 02 hours 30 minutes
Cuisine North America, Mexican
Calories 373 calories per serving
- In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.
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