Texas Chili Recipes

Texas chili contains no beans, tomatoes or other vegetables besides chili peppers. But vegetables can be added to enhance the flavor of the meal. The variety and amount of chili peppers used determines the level of heat or spice in the dish. Chili peppers are chopped, diced, powdered, or liquefied and used to make spicy hot Texas chili. Following are a few spicy Texas chili recipes.

Texas Chili Stew
Ingredients

• Beef, cut into ½ inch pieces, 1 pound
• Pork, cut into ½ inch pieces, 1 pound
• Black beans, drained and rinsed, 2 cans
• Hot cooked white rice, 4 cups
• Large onion, chopped, 1
• Italian salad dressing, ½ cup
• Beef broth, 1 can
• Salsa, 1 jar
• Chili powder, 1 tbsp

Place the beef, pork, onion with ½ Italian salad dressing in Dutch oven on medium-high heat for 5 minutes and brown it. Add beef broth, salsa and chili powder and mix well. Bring to boil and reduce heat to medium. Simmer and cook covered until meat is tender. Stir in black beans and cook uncovered for another half an hour. Serve hot with rice.

Real Texas Chili
Ingredients

• Beef stew meat, 2 pounds
• Low-salt beef broth, 1 can
• Chopped onion, 3 cups
• Minced garlic, 6 cloves.
• Finely chopped jalapeño pepper, 3 tbsp
• Cracked black pepper, ½ tsp
• Kosher salt, ½ tsp
• Chili powder, 2 tbsp
• Dried oregano, 2 tbsp
• Chopped fresh cilantro, ½ cup
• Cumin seeds, 1 tbsp
• Red wine, 1 cup
• Vinegar ,¼ cup
• Beer, 1 can
• Cooking spray

Ingredients for garnishing

• Chopped onion, ½ cup
• Fat-free sour cream, ½ cup

Preheat a large Dutch oven coated with cooking spray over medium heat. In a large bowl, sprinkle beef with salt and pepper. Place the beef in the frying pan and brown it well. Remove the beef from the pan, leaving behind the excess fat in it. Add onion in the same pan and sauté until lightly brown. Also add garlic, jalapeño and cumin seeds and sauté for 1 minute. Add wine and beef to the pan. Then add vinegar, black pepper, salt, chili powder, oregano and beer to the beef and bring it to boil. Reduce heat and cook covered until beef is tender. Simmer uncovered for 1 hour, stirring occasionally. Add in cilantro and serve with the garnishing ingredients.

Texas Cowboy Chili Beans Recipe
Ingredients

• Beef chuck roast, 8 pounds
• Diced tomatoes with green chili peppers, 2 cans
• Diced yellow onion, 1
• Dried pinto beans, 3 cups
• Garlic powder, 2 tbsp
• Ground cumin, 2 tbsp
• Red chili powder, 1 tbsp

Soak the pinto beans in a bowl of warm water. In a large pot, over high heat, brown beef on all sides. Reduce heat to medium-low and add diced tomatoes with green chili peppers, yellow onion, garlic powder, ground cumin and red chili powder. Simmer covered until meat is tender. Remove meat from pot and add beans in it. Add some more water and bring it to boil. Cover and simmer until the beans are tender. Shred the beef roast with a fork and add it to the cooked beans. Pour some water in the pot and simmer for another 30 minutes. Serve hot.

Texas Chili in Herbs
Ingredients

• Lean beef, coarsely ground or cut in small cubes, 3 pounds
• Chopped onion, ¼ cup
• All purpose flour, 3 tbsp
• Cornmeal, 6 tbsp
• Vegetable oil, 3 tbsp
• Sweet Hungarian paprika, 3 tbsp
• Ground cayenne pepper, ½ tsp
• Black pepper, ¼ tsp
• Sugar, 1 tbsp
• Salt, 1 tbsp
• Chili powder, ¼ cup
• Ground cumin, ½ tsp
• Minced garlic, 8 cloves
• Bay leaves, 2
• Crushed oregano leaves, 1 tsp
• Water, 6 cups

In a large pot, sear beef with onion in vegetable oil until beef is no longer pink. Add to it bay leaves, chili powder, garlic, cumin, oregano, salt, sugar, cayenne pepper, black pepper, paprika and water. Simmer for two hours. Cool and refrigerate overnight. Skim off the solidified fat and reheat in a pot. Mix flour and cornmeal with little cold water to make a smooth paste. Add the paste to beef and cook for 6 to 8 minutes longer. Remove bay leaves before serving.

One can use milder versions of the chili pepper and even substitute it with chili powder. A variety of meats such as beef, pork, veal, etc, can be combined with vegetables to make Texas chili. As this is a very spicy dish, it is definitely not for the faint-hearted!