ORIGINAL TEXAS CHILI RECIPES

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BEST TEXAS CHILI RECIPE - HOW TO MAKE TEXAS CHILI



Best Texas Chili Recipe - How to Make Texas Chili image

This Texas chili recipe is one of the most hearty and satisfying soup recipes you'll find. It's cooked with tender, slow-cooked beef—and no beans allowed!

Provided by By Josh Miller; Recipe by Sloane Layton

Categories     autumn    Super Bowl    tailgate    winter    main dish    soup

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 14

4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 medium white onion, roughly chopped
8 garlic cloves, peeled
2 c. reduced-sodium beef broth
2 tbsp. cornmeal
2 tsp. dried oregano
2 tsp. ground cumin
2 tbsp. canola oil
3 lb. trimmed boneless beef chuck roast, cut into 1-inch pieces
3 1/2 tsp. salt, plus more to taste 
1 tsp. ground black pepper
1 tbsp. apple cider vinegar
Crumbled queso fresco, pickled sliced jalapeños, cilantro, and corn chips, for topping

Steps:

  • Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.
  • Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
  • Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.
  • Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.
  • Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.

WENDY'S ORIGINAL CHILI (COPYCAT) RECIPE - FOOD.COM



Wendy's Original Chili (Copycat) Recipe - Food.com image

Make and share this Wendy's Original Chili (Copycat) recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef (twice ground)
2 teaspoons vegetable oil
1 (10 ounce) can onion soup or 3 tablespoons onion powder
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
2 teaspoons cocoa powder
2 (15 ounce) cans kidney beans, undrained
6 teaspoons tomato paste
15 teaspoons tomato sauce
2 teaspoons brown sugar
1 teaspoon vinegar
6 cups v 8 vegetable juice

Steps:

  • Brown beef inches.
  • Break meat into tiny pieces.
  • Place onion soup and half of cooked beef into a blender and process.
  • on high speed.
  • Place blended beef with unblended beef into a large saucepan.
  • Add remaining ingredients and simmer on low for 20-30 minutes.

Nutrition Facts : Calories 693.4, FatContent 31, SaturatedFatContent 10.8, CholesterolContent 115.7, SodiumContent 2514.6, CarbohydrateContent 58.9, FiberContent 14, SugarContent 22, ProteinContent 48.3

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