REAL TEXAS CHILI MIX RECIPES

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TEXAS CHILI RECIPE | GUY FIERI | FOOD NETWORK



Texas Chili Recipe | Guy Fieri | Food Network image

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

2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles 
2 tablespoons olive oil 
1 large onion, diced 
1 large red bell pepper, stemmed, seeded and diced 
2 Fresno chiles, stemmed, seeded and minced 
2 Anaheim peppers, stemmed, seeded and diced 
2 pounds beef chuck roast, cut into 1/2-inch cubes 
2 pounds coarse ground beef 
4 cloves garlic, minced 
1 tablespoon ground cumin 
1 teaspoon dried oregano 
1/2 teaspoon cayenne pepper 
1/4 teaspoon ground cinnamon 
8 cups low-sodium beef stock 
One 12-ounce bottle beer, amber preferred 
Pinch paprika 
3 tablespoons masa harina 
Kosher salt and freshly ground black pepper 
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream 
1/4 cup thinly sliced scallions 
1/2 cup minced red onion 
1 cup broken salted crackers 
2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles 
2 tablespoons olive oil 
1 large onion, diced 
1 large red bell pepper, stemmed, seeded and diced 
2 Fresno chiles, stemmed, seeded and minced 
2 Anaheim peppers, stemmed, seeded and diced 
2 pounds beef chuck roast, cut into 1/2-inch cubes 
2 pounds coarse ground beef 
4 cloves garlic, minced 
1 tablespoon ground cumin 
1 teaspoon dried oregano 
1/2 teaspoon cayenne pepper 
1/4 teaspoon ground cinnamon 
8 cups low-sodium beef stock 
One 12-ounce bottle beer, amber preferred 
Pinch paprika 
3 tablespoons masa harina 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream 
1/4 cup thinly sliced scallions 
1/2 cup minced red onion 
1 cup broken salted crackers 
2 tablespoons unsalted butter
2 tablespoons all-purpose flour 
1 cup half-and-half 
One 12-ounce bottle beer, amber preferred 
2 cups grated sharp Cheddar
1 cup cream cheese 
2 teaspoons Worcestershire sauce 
2 teaspoons kosher salt 
1/2 teaspoon dry mustard 
1/4 teaspoon paprika 
Pinch cayenne 
5 to 6 turns fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour 
1 cup half-and-half 
One 12-ounce bottle beer, amber preferred 
2 cups grated sharp Cheddar
1 cup cream cheese 
2 teaspoons Worcestershire sauce 
2 teaspoons kosher salt 
1/2 teaspoon dry mustard 
1/4 teaspoon paprika 
Pinch cayenne 
5 to 6 turns fresh ground black pepper

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.

TRUE TEXAS CHILI RECIPE RECIPE | EPICURIOUS



True Texas Chili Recipe Recipe | Epicurious image

This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings.

Provided by Stanley Lobel

Yield Serves 4

Number Of Ingredients 15

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1½ teaspoons ground cumin seed
½ teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2½ pounds boneless beef chuck, well trimmed and cut into ¾-inch cubes (to yield 2 pounds after trimming)
⅓ cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2¼ cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1½ tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

Steps:

  • Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
  • Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and ¼ cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
  • Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
  • Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1½ to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
  • Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
  • Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

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