texas chili

Texas Chili Recipe! This Texas style chili is bursting with meat and spice, and only takes 20 minutes to come together.  This is the ideal chili to have on a Frito Pie!! Perfect for game days or a weeknight family dinner! 

Texas Chili Recipe (Only 20 Minutes)

beef

tomato paste

tomato sauce

beef broth

tbsp chili powder

paprika

onion powder

garlic powder

tsp cumin

½ tsp black pepper

salt

Cook the ground beef in large pot or dutch oven over medium heat, until fully cooked, no longer pink, for about 7 minutes.

Drain the grease. Return the pot to the stove.

Add the tomato paste, tomato sauce, and beef stock. Stir to combine.

Add the seasonings. Cover and simmer over medium heat for the next 10 minutes.

Serve warm!

Real Texas chile con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. 30 minutes later, you've got spoon-tender chunks of beef in a rich, complex chili-based stew.

1-Hour Pressure Cooker Texas-Style Chile Con Carne Recipe

chilies

hot dried chilies

chicken stock

whole Chipotle dried chilies

salt and black pepper

vegetable oil

onion,

garlic, minced

cinnamon

cumin

allspice

oregano

Asian fish sauce,

masa harina (optional)

apple cider vinegar

sauce,

Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add chicken broth and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.

Season chuck steaks generously with salt and pepper. Heat oil in the base of an electric or stovetop pressure cooker over high heat until just starting to smoke. Add half of beef chuck in a single layer and cook without moving until deeply browned, about 6 minutes. Flip steaks and brown second side, 3 to 4 minutes longer. Transfer steaks to a cutting board.

Add onions to pressure cooker and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly, until fragrant, about 1 minute. Add the soaked chilies and the chicken broth and bring to a simmer. Transfer mixture to the jar of a blender. Blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute. Return purée to the pressure cooker.

Cut the seared and raw chuck steaks into 1 1/2- to 2-inch chunks and transfer to the pressure cooker. Bring to a simmer, season gently with salt and pepper, seal pressure cooker, and cook on high pressure for 30 minutes. 

Release pressure using quick release valve on an electric cooker or running under cold water for a stovetop cooker. Remove lid. Stir in fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Simmer until thickened to desired consistency, about 5 minutes. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to five days. Reheat the next day to serve.

Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.

Look no further for perfect Texas chili than this recipe from Delish.com.

Best Texas Chili Recipe

bacon

kosher salt

jalapeños, minced

garlic,

tbsp. ancho chili powder

tbsp. chipotle chili powder

tbsp. cumin

28 oz. can crushed tomatoes

c. lager beer

low-sodium beef broth

water

Shredded cheddar,

Sour cream,

chives,

Cornbread,

I would recommend matching the written directions to the video directions. The written directions don't say to drain the fat from the beef searing. I didn't watch the video, so this turned out a thin, soupy disaster. Terrible.

Wonderful recipe. I changed it up by using both ground Sirloin as well as a cubed up Chuck Roast and adding the proverbial kidney and pinto beans plus added more diced tomatoes than called for - used the new product RoTel Diced Tomatoes with Serrano Pepper and it added another level of zing.

https://streaming.hearstdigitalstudios.com/df66ad3e-79ff-4285-ab99-781f810808bc/video_rover_16x9_1080p_hd_1558129602_12387.mp4

Serve with a hunk of Texas-sized cornbread.

Here's How To Make Real Texas Chili

A blend of chilies and spices provide this classic Texas chili con carne with maximum depth of flavor.

Original Texas Chili Con Carne Recipe

chicken broth

Asian fish sauce

masa

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add half of chicken broth and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

Season chuck steaks generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef chuck in a single layer and cook without moving until deeply browned, about 6 minutes. Flip steaks and brown second side, 3 to 4 minutes longer. Transfer steaks to a cutting board. When cool enough to handle, cut seared steaks and raw steaks into 1 1/2- to 2-inch chunks.

Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine.

Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.

Stir in fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to five days. Reheat the next day to serve.

Texas Style Chili Con Carne Recipe

onions,

carrots,

red bell pepper, chopped

garlic, pressed

American chili powder

cumin seed

(14.5 ounces) can diced tomatoes

lime juice

milk chocolate, chopped into pea-size chunks

low sodium

beef stock

corn tortilla chips, crumbled

Salt, pepper, and brown sugar

jalapeños

cheddar

cilantro

sour cream

tomatoes

tortillas,

Our authentic Texas Chili recipe is beefy, thick, spicy and smokey. This "Bowl o' Red" is hearty and succulent homemade goodness your family will LOVE!&nbsp;&nbsp;

Texas Chili Recipe

vegetable oil (as needed)

onions

garlic, (minced)

chili powder

smoked paprika

black pepper

bay leaves

(28-ounce) Can crushed tomatoes

(12-ounce) bottles amber ale beer

cheddar cheese (shredded)

red onions (chopped)

jalapeno (sliced)

In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.

Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed.&nbsp; Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.

&nbsp;Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.

Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.

Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.

Serve with any toppings&nbsp;you like.

Make Chili:

https://content.jwplatform.com/videos/0JWCdv6S.mp4

Our authentic Texas Chili recipe is beefy, thick, spicy and smokey. This “Bowl o’ Red” is hearty and succulent homemade goodness your family will LOVE!

TEXAS CHILI

Texas chili is a delicious, hearty meal full of beef and flavor!

Texas Chili

salt & pepper (to taste)

olive oil (divided)

jalapeno peppers

onion

garlic (minced)

chipotle pepper

tomatoes ((28 ounces))

chipotle chili powder

cocoa powder

coriander

Season the beef with kosher salt and black pepper.

In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.

Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened. (Do not brown them).

Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.

Add the beef back into the pot along with remaining ingredients.

Bring the chili to a boil and then turn the heat down to low.

Simmer, uncovered, for 3 to 3 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed.

Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.

True Texas Chili. This authentic chili recipe results in tender, flavorful chunks of meat coated in chili sauce that has just the right amount of smoky heat. Learn all you need to know to create an Award Winning True Texas Chili and how to customize it to make it your own.

True Texas Chili

Ancho peppers, dried ((Use 2

lbs chuck roast (Select

½ tsp ground cumin

tsp salt

beef broth (if needed)

tbsp masa harina

Boil Water

Boil Water: Bring 4 cups of water to a boil in a medium size pot. 

Remove seeds

Remove Seeds Use a sharp knife to cut off the stem of the peppers, remove the seeds. 

Toast Peppers

Toast: Heat a cast iron skillet over medium heat and add the peppers, cook 2-3 minutes just to toast them. 

Soak Peppers

Soak: Remove the boiling water from the heat, add the peppers to the boiling water, cover the pot with a lid and let the peppers soak in the hot water for 30 mins

Remove Peppers

After soaking, remove the peppers from the water to a cutting board. They should be nice and soft and not hot to the touch. (RESERVE THE WATER FROM SOAKING THE PEPPERS)

Remove skins from Peppers

Remove the skins from the peppers: Easiest way is to slice the peppers in half, lay them flat skin side down and gently scrape the flesh of the pepper off of the skin. The peppers will be mostly mashed by this point, just give a few chops to the peppers to ensure they are nice and mashed, almost like a paste.

Prep The Chili Peppers

Trim Meat

Trim: Remove all excess fat from the meat—just large chunks of fat, not marbling (too much fat will make the chili greasy) 

Chop Meat

Sear

Sear: Working in batches, cook the meat in a large dutch oven or iron pot over medium heat. Sear the meat on all sides, once seared, remove the meat to a plate and continue until all meat is cooked. (I never have any issues not using any oil for this step..again it cuts down the grease in the chili. Just be sure to turn the meat often while cooking to prevent sticking or bits burning in the pot.)

Saute Garlic

After all the meat is cooked and on the plate, saute the garlic in the pot for about 30 seconds. 

Deglaze Pan

Deglaze: Pour 2 cups of the reserved chili water (from soaking the peppers) into the pot. Stir and scrape the bottom of the pot with a wooden spoon to loosen any bits stuck to the pan. 

Add Peppers

Stir in the mashed chili peppers until mixture is smooth.

Add Meat

Add the meat into the pot. Add additional chili water, just enough to cover the meat. (Start with less liquid than you think.. you can always add more as it cooks, the goal is to not make it too liquid-y) If needed you can use beef broth if you run out of chili water. 

Simmer

Bring to simmer, then reduce heat to low. Cover and let cook for 30 mins. 

Prepare the Meat: 

Spice Dump

Spice Dump: After simmering for 30 minutes, uncover and stir in the oregano, cumin, and salt. Check liquid levels, add additional chili water/beef broth as needed to keep the meat covered in liquid.

Bring back to a simmer, lower heat, cover and let cook for 45 minutes. Keep stirring limited during this time to help prevent meat from breaking apart.

Test Flavoring

Seasoning: After simmering 45 minutes, uncover, skim any grease off of the top. Test the flavoring and adjust as needed (additional salt, chili powder for more heat, etc.) Add additional liquid if needed.

Add Masa

Thicken: In a small bowl add 2 tbsp of masa, pour in 1/4 cup of the broth from the chili. Whisk this together, then pour this into the pot of chili. The masa will help thicken the chili and bind it all together. 

Bring to a simmer, lower heat, cover and let simmer a final 30 minutes. 

Serve

Serve bowls of chili topped with diced onion and shredded cheddar cheese, or additional toppings if desired! 

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