TEXAS CHILI POWDER RECIPES

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BEST CHILI RECIPE - AWARD WINNING TEXAS RED CHILE



Best Chili Recipe - Award Winning Texas Red Chile image

Debbie Ashman, winner of the Terlingua International Chili Championship, has a 22-pound jalapeño statue that proves her chili is the world's best.

Provided by Esquire Editors

Categories     main dish

Total Time 2 minutes

Prep Time 0S

Cook Time 2 minutes

Yield 1

Number Of Ingredients 23

2 lb. coarsely ground beef
8 oz. "El Pato" tomato sauce
15 oz. beef broth
1 tbsp. onion powder
2 tsp. garlic powder
2 tsp. beef crystals
1 tsp. chicken crystals
1 tbsp. Pacific Beauty paprika
1 tbsp. Mexene chili powder*
1/2 tsp. cayenne
1/4 tsp. black pepper
1 package Sazon Goya
1 tbsp. Mexene chili powder
1 tbsp. Hatch mild chili powder
2 tbsp. Cowtown light chili powder
1 tbsp. Mild Bills dark chili powder
1 tsp. cumin
1/4 tsp. white pepper
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. cayenne
3/4 tbsp. Cowtown light chili powder
1 tbsp. cumin

Steps:

  • Separately mix the spices for each dump. Gray the meat and drain grease. Slow boil meat in beef broth and 1 equal can of distilled water. Add Dump 1 and medium boil for 60 minutes. Add Dump 2 and medium boil for 45 minutes. Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat—adjust as required.

TYLER'S TEXAS CHILI RECIPE | TYLER FLORENCE | FOOD NETWORK



Tyler's Texas Chili Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
  • Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

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BEST CHILI RECIPE - AWARD WINNING TEXAS RED CHILE
Debbie Ashman, winner of the Terlingua International Chili Championship, has a 22-pound jalapeño statue that proves her chili is the world's best.
From esquire.com
Total Time 2 minutes
Category main dish
  • Separately mix the spices for each dump. Gray the meat and drain grease. Slow boil meat in beef broth and 1 equal can of distilled water. Add Dump 1 and medium boil for 60 minutes. Add Dump 2 and medium boil for 45 minutes. Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat—adjust as required.
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