REAL TEXAS CHILI RECIPE RECIPES

Name: Award Winning Texas Chili
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10-12 serving(s)
Ingredients: 2 1/2 lbs ground sirloin; 1 (14 ounce) can beef broth; 0.5 (14 ounce) can chicken broth; 1 (8 ounce) can Hunts tomato sauce; 2 teaspoons granulated onion; 3/4 teaspoon cayenne; 2 teaspoons beef bouillon granules; 1/4 teaspoon salt; 2 teaspoons chicken bouillon granules; 2 tablespoons Gebhardt® Chili powder; 5 tablespoons dark chili powder; 3 teaspoons ground cumin; 2 1/4 teaspoons granulated garlic; 1 1/4 ounces sazon goya, 1 packet; 1/4 teaspoon brown sugar

AWARD WINNING TEXAS CHILI RECIPE - FOOD.COM

Award Winning Texas Chili Recipe - Food.com image

This is some of the best chili in the world! I developed this chili recipe while cooking on the CASI chili circuit and won numerous awards with it! If you can not find the Sazon Goya just omit it. I do not add any "Floaters" (Beans, Onions, Peppers,...) but you may if you would like to. The recipe is cooked by using dumps...this is important not to overpower one spice over the other. I usually premix each dump during preparation and put in bowls or plastic storage bags and label accordingly. Enjoy!

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 lbs ground sirloin
1 (14 ounce) can beef broth
0.5 (14 ounce) can chicken broth
1 (8 ounce) can Hunts tomato sauce
2 teaspoons granulated onion
3/4 teaspoon cayenne
2 teaspoons beef bouillon granules
1/4 teaspoon salt
2 teaspoons chicken bouillon granules
2 tablespoons Gebhardt® Chili powder
5 tablespoons dark chili powder
3 teaspoons ground cumin
2 1/4 teaspoons granulated garlic
1 1/4 ounces sazon goya, 1 packet
1/4 teaspoon brown sugar

Steps:

Brown ground sirloin and drain.
Add beef and chicken broth and tomato sauce to meat and bring to a boil.
Add first spices 2 tsp granulated onion,1/2 tsp cayenne, 2 tsp Wylers beef granules, 1/4 tsp salt, 2 tsp Wylers chicken granules, 1 tbsp light chili powder, 2 tbsp dark chili powder.
Cover and cook 1 hour.
After 1 hour add:2 tsp ground cumin, 2 tsp granulated garlic, 2 tbsp dark chili powder, 1 tbsp light chili powder, 1 packet sazon goya (found on Mexican food aisle).
Adjust liquid with remainder of chicken broth, if necessary.
Cover and cook 30 minutes
After 2nd spice dump and 30 minutes add:1 tbsp dark chili powder, 1 tsp ground cumin, 1/4 tsp granulated garlic, 1/4 tsp cayenne, 1/4 tsp brown sugar.
Reduce heat to a slow boil.
Cook 10 minutes.
Adjust salt, cayenne, and light chili powder to taste.

Nutrition Facts : Calories 237.1, FatContent 12.7, SaturatedFatContent 4.9, CholesterolContent 73.8, SodiumContent 776.3, CarbohydrateContent 5.7, FiberContent 2.5, SugarContent 1.8, ProteinContent 25.1

TEXAS-STYLE BBQ SAUCE RECIPE: HOW TO MAKE IT

Texas-Style BBQ Sauce Recipe: How to Make It image

We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. —Sandy Klocinski, Summerville, South Carolina

Provided by Taste of Home

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1-3/4 cups.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder

Steps:

In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

Nutrition Facts : Calories 56 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 296mg sodium, CarbohydrateContent 12g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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VENISON CHILI RECIPE | FOOD NETWORK

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In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

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TEXAS-STYLE BBQ SAUCE RECIPE: HOW TO MAKE IT

We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. —Sandy Klocinski, Summerville, South Carolina
From tasteofhome.com
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Reviews 4.3
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In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

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AWARD WINNING TEXAS CHILI RECIPE - FOOD.COM

This is some of the best chili in the world! I developed this chili recipe while cooking on the CASI chili circuit and won numerous awards with it! If you can not find the Sazon Goya just omit it. I do not add any "Floaters" (Beans, Onions, Peppers,...) but you may if you would like to. The recipe is cooked by using dumps...this is important not to overpower one spice over the other. I usually premix each dump during preparation and put in bowls or plastic storage bags and label accordingly. Enjoy!
From food.com
Reviews 4.5
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Calories 237.1 per serving

Adjust salt, cayenne, and light chili powder to taste.

See details

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In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

See details

VENISON CHILI RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Total Time 1 hours 35 minutes
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In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

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