RECIPE FOR TEXAS CHILI RECIPES

REAL TEXAS CHILI RECIPE | ALLRECIPES

Real Texas Chili Recipe | Allrecipes image

This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.

Provided by AICIRTAP

Categories Chili Without Beans

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Nutrition Facts : Calories 489.3 calories, CarbohydrateContent 4.9 g, CholesterolContent 114 mg, FatContent 37 g, FiberContent 1.4 g, ProteinContent 33.1 g, SaturatedFatContent 14 g, SodiumContent 740.9 mg, SugarContent 0.3 g

KEN'S TEXAS CHILI RECIPE | ALLRECIPES

Ken's Texas Chili Recipe | Allrecipes image

This is a Texas style chili recipe with beans. It also uses hamburger rather than chuck. Leaving behind a small amount of the hamburger fat gives it that unique Texas chili taste.

Provided by Ken

Categories Beef Chili

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 pounds ground beef
½ teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth
1 teaspoon salt
¼ teaspoon black pepper
3 (15.5 ounce) cans pinto beans, drained

Steps:

In a stockpot over medium heat, brown the ground beef until no longer pink. Drain off grease, reserving 2 tablespoons to remain in the pan. In a small bowl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the mixture over the meat, and stir until the meat is evenly coated.
Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper. Bring to a boil, then add the cans of beans. If you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. Reduce heat to low, and simmer for 30 minutes to blend flavors.

Nutrition Facts : Calories 525.2 calories, CarbohydrateContent 29.8 g, CholesterolContent 96.5 mg, FatContent 32.4 g, FiberContent 9 g, ProteinContent 28.9 g, SaturatedFatContent 12.7 g, SodiumContent 1207.9 mg, SugarContent 0.6 g

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