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 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 recipes that you can try.

Ingredients

• Beef (cut into ½ inch pieces), 1 lb
• Pork (cut into ½ inch pieces), 1 lb
• Black beans (drained; rinsed), 2 cans
• White rice (cooked), 4 cups
• Large onion (chopped), 1
• Italian salad dressing, ½ cup
• Beef broth, 1 can
• Salsa, 1 jar
• Chili powder, 1 tbsp.

Add the beef, pork, and onion with ½ of the Italian salad dressing to a Dutch oven placed over medium-high heat. Let the mixture cook for 5 minutes and brown it. Add in the beef broth, salsa, and chili powder and mix well.

Bring the mixture to a boil and reduce the heat to medium. Cover the oven, and let the mixture cook until the meat turns tender. Stir in the black beans and cook uncovered for another half an hour. Serve hot with rice.

Ingredients

• Beef stew meat, 2 lb
• Low-salt beef broth, 1 can
• Onion (chopped), 3½ cups
• Garlic cloves (minced), 6
• Jalapeño pepper (finely chopped), 3 tbsp.
• Cracked black pepper, ½ tsp.
• Kosher salt, ½ tsp.

• Chili powder, 2 tbsp.
• Dried oregano, 2 tbsp.
• Fresh cilantro (chopped), ½ cup
• Cumin seeds, 1 tbsp.
• Red wine, 1 cup
• Vinegar ,¼ cup
• Beer, 1 can
• Fat-free sour cream, ½ cup
• Cooking spray

Preheat a large Dutch oven coated with cooking spray over medium heat. In a large bowl, sprinkle the beef with salt and pepper. Transfer it to a frypan and brown it well. Remove the beef from the pan, leaving behind the excess fat. Add 3 cups of the onion to the same pan, and sauté until it turns light brown.

Add in the garlic, jalapeño, and cumin seeds, and sauté for another minute. Pour the wine into the pan and add in the beef. Lastly, add the vinegar, black pepper, salt, chili powder, oregano, and beer to the pan, and bring the mixture to a boil. Reduce the heat and cook covered until the beef turns tender. Simmer uncovered for an hour, stirring occasionally. Garnish it with the cilantro, sour cream, and the remaining onion, and serve.

Ingredients

• Beef chuck roast, 8 lb
• Diced tomatoes with green chili peppers, 2 cans
• Yellow onion (diced), 1
• Dried pinto beans, 3 cups
• Garlic powder, 2 tbsp.
• Ground cumin, 2 tbsp.
• Red chili powder, 1 tbsp.

Soak the pinto beans in warm water. In a large pot, brown the beef on all sides over high heat. Reduce the heat to medium-low and add the diced tomatoes with green chili peppers, yellow onion, garlic powder, ground cumin, and red chili powder to the pot. Simmer covered until the meat turns tender.

Remove the meat from the pot and add the beans to it. Add some more water and bring it to boil. Cover and simmer until the beans turn tender. Shred the beef roast with a fork and add it to the cooked beans. Pour some more water in the pot and simmer for another 30 minutes. Serve hot.

Ingredients

• Lean beef (coarsely ground or cut in small cubes), 3 lb
• Onion (chopped), 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.
• Garlic cloves (minced), 8
• Bay leaves, 2
• Oregano leaves (crushed), 1 tsp.
• Water, 6 cups

In a large pot, sear the beef with onion in vegetable oil until it is no longer pink. Add the bay leaves, chili powder, garlic, cumin, oregano, salt, sugar, cayenne pepper, black pepper, paprika, and water to the pot. Simmer for two hours. Cool and refrigerate the mixture overnight. Then, skim off the solidified fat and reheat the mixture in a pot. In a separate bowl, mix the flour and cornmeal with little cold water to make a smooth paste. Add this paste to the beef and cook for 6-8 minutes longer. Remove the 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 the vegetables to make Texas chili. As this is a very spicy dish, it is definitely not for the faint-hearted!