Braise meat and
onion\tuntil
well done.
Mix in Texas Red Chili seasoning, flour
and
2
cups au jus or beef stock. Simmer mixture for approximately 20 minutes, stirring often so chili does not
stick\tand
burn.
Serve
in
bowl topped with grated cheese and
diced onions. Serve with taco salad, nachos and burritos.
br>2. Combine the salt, chili powder, sugar, pepper, and cumin
Serve with American Kitchen Classic Texas Style BBQ Sauce - recipe #482550.
This recipe is moderately hot.
Cut back on chili powder if you like very mild chili.
Brown beef in shortening.
Add beef broth and tomato sauce.
Combine the remaining ingredients.
Add to the beef mixture; bring to a boil.
Reduce heat, cover and simmer for 1 hour.
Combine spices and add to chili.
Cover and simmer for 45 minutes.
Add more water if necessary if the chili gets too thick.
Combine ingredients and add to chili. (True Texas chili does not contain beans, but if you really want to you can add a can of chili beans here.)
Cover and simmer for 30 minutes.
Brown hamburger, drain.
Then add salt and pepper.
In blender, place tomatoes, tomato sauce and Ranch Style beans.
Blend.
Add this mixture to meat and simmer.
(Recipe may be doubled to accommodate a larger family.)
Serve with fresh chopped onions and grated Cheddar cheese on top.
o pan.
Meanwhile prepare chili; brown hamburger, onions, and garlic
In Dutch oven, over medium heat brown and drain 1 pound ground beef.
Mix in diced tomatoes, ranch style chili beans, corn with liquid, minestrone soup. Season with salt and pepper to taste.
Cover and simmer 30 minutes.
ot. Stir contents of the chili seasoning kit, reserving the masa
Cut beef for stew into 1/2-inch cubes.
In 8-quart Dutch oven, heat oil, cooking 1/3 of meat at a time.
Remove meat; set aside. Reserve 1/2 cup onion.
Add green peppers and onions to drippings. Cook 10 minutes.
Return meat, add tomatoes and their liquid, tomato paste, chili powder, sugar, salt, oregano, pepper and 2 cups water.
Heat to boiling.
Reduce to low heat.
Cover, simmer 1 1/2 hours.
When meat is tender, the chili is done.
Pass reserved onions around to guests to sprinkle over the chili.
In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices.
Stir in the beef, water, beer, chipotle peppers, and cornmeal; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
inutes.
Stir in garlic, chili powder and ground cumin and
himmering. Add the onion, jalapenos, chili powder, cumin, and 1/4
FOR THE CHILI:
Heat the olive oil
In a large saucepan over med-high heat, cook beef, chili powder, cumin, salt and garlic powder until beef is browned, stirring to separate meat. Pour off fat. Add flour and cook 1 minute, stirring constantly. Gradually stir in water and picante sauce. Cook until mixture boils and thickens, stirring occasionally. Reduce heat to low. Cook 15 minutes stirring occasionally. Serve with onions, cheese, cilantro and additional picante sauce.
Heat oil in large kettle.
Add beef and brown.
Add garlic, chili powder, salt, oregano, cumin, pepper sauce and water; stir to mix well.
Bring to boil; reduce heat and cover.
Simmer 1 1/4 hours, stirring occasionally.
Add cornmeal and mix well.
Simmer uncovered 30 minutes or until meat is tender.
Garnish with chopped onion, if desired.
Serve with rice and beans on the side.
In large skillet, brown steak cubes and garlic in hot oil; drain off excess fat.
Stir in water, beef broth, sugar, oregano, cumin, salt and bay leaves.
Reduce heat, simmer, covered, until meat is tender, about 1 1/2 hours.
Stir in chili peppers and corn meal.
Simmer, covered, 30 minutes.
Stir occasionally.
Remove bay leaves.
Serve over squares of corn bread, if desired.
Makes 4 to 6 servings.
In a large saucepan, brown the beef cubes (half at a time) with onion and garlic in hot oil.
Stir in beef broth, water, sugar, oregano, cumin, cayenne, paprika and bay leaves.
Bring to a boil and reduce heat; simmer, uncovered, for 1 1/2 hours.
Stir in chili peppers and corn meal.
Simmer 20 more minutes, stirring occasionally.
Remove bay leaves and serve over a bed of rice and beans.
(Don't forget the cornbread!!!)
ender, stirring occasionally.
Spoon chili into large bowls, sprinkle cheese
Brown ground beef, onions and celery.
Drain off grease.
Add package of Texas hot chili seasoning, 1/2 package of regular chili seasoning and 1 cup V-8 juice.
Bring to boil.
Simmer for 15 minutes.
Add V-8 juice, chili beans, kidney beans and stewed tomatoes (do not drain beans).
Simmer for a couple of hours.
Add cooked noodles, if desired.