Best 3 Authentic Texas Chili Recipes
Buckle up for a culinary journey to the heart of Texas, where we'll embark on a quest to uncover the secrets behind the state's most iconic dish, authentic Texas chili. In this article, we'll provide you with a comprehensive guide to crafting the perfect pot of chili that embodies the bold flavors and rich traditions of the Lone Star State. We'll explore the essential ingredients that give Texas chili its unique character, from the perfect balance of spices to the choice cuts of meat and the hearty mix of beans. Get ready to tantalize your taste buds as we delve into the art of making an authentic Texas chili that will leave you craving more.
Let's cook with our recipes!
AUTHENTIC 1840 TEXAS CHILI
Received this in chatting with a Texas cook a few years ago, and, as we all have our own views of "chili" today, this is where it all got started (actual credit to Texas Governmor Ann Richards, who attribuited Jim Perry of the XIT Ranch in the Texas Panhandle, as being the method of cooking on a cattle drive... While very simplistic, the longer it cooks, the better it tastes, and showcases the lack of ingredients that could be found on a cattle drive, I argue that as the drives passed settlements its logical that fresh killed beef was traded for services (laundry?) or fresh veggies, so that the legend of tasting better as time went on would reflect veggies added at a later date. No refrigeration just constant heat in the chuckwagon. Chili cooks should all try this once! Meat, in its original sense, would not have been expensive cuts, or be very "aged", and would not have been finely ground, but rather "roughly chopped"...but remember to use "fatty" meat!
Provided by John DOH
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Render the fat to liquid.
- Add the beef, and brown lightly, then add onions and garlic.
- (IMPORTANT Do NOT drain the fat or drippings).
- Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
- Continue over low heat for at least two hours, stirring every 30 minutes.
- Add salt to taste, though it doesn't need much.
- If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
- Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
- After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .
Nutrition Facts : Calories 1692, Fat 176, SaturatedFat 74.1, Cholesterol 240.2, Sodium 159.2, Carbohydrate 7, Fiber 2.8, Sugar 2, Protein 19.9
AUTHENTIC TEXAS RANCH-STYLE CHILI
I have had this recipe for decades. I originally clipped it from a magazine, but don't remember which one or what year - the clipping is quite tattered now! In the clipping write-up, it says, "A really fine chili, cooked the way Texans like it!". I will let the Texan chili aficionados decide that, but I do know my family enjoys...
Provided by Martha Price
Categories Beef
Time 2h25m
Number Of Ingredients 13
Steps:
- 1. Heat 2 tablespoons of oil in a heavy large pot with tight-fitting lid. Lightly brown beef, removing as it browns. Add more oil as needed.
- 2. After all meat is browned and removed from pot, add garlic and onion to pot and saute until tender and lightly browned. Return all meat to pan.
- 3. Combine chili powder, flour, and cumin (I don't always crush the cumin seeds, just leave whole). Sprinkle this mixture over the meat; stir over low heat until meat is evenly coated, about 2 minutes.
- 4. Stir in oregano, salt, cayenne, beef broth and water. Bring to a boil, stirring often. Lower heat, simmer slowly, with lid on for about 2 hours, or until meat is very tender.
- 5. Sprinkle in the cornmeal, stirring constantly, until mixture is slightly thickened, 5 - 10 minutes. *It is best to let chili "rest" for 15 to 30 minutes before eating; it gives the meat a chance to absorb more of the sauce! Serve with hot white rice and pinto beans on the side, if desired.
AUTHENTIC TEXAS CHILI
Steps:
- 1. Sear meat in large skillet for 3 minutes. 2. Drain off extra fat, still leaving a little to coat the bottom of the pan. 3. Add onion and and sauté until translucent, about 4 minutes. 4. Add garlic and sauté 2 minutes. 5. Crush tomatoes and mix into pan with their juice, and one can of water. 6. Stir in cumin and chili powder and other seasonings. 7. Simmer over low heat until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. 8. Optionally you can add a can of red beans - but chili purists are particular about this. 8. Serve chili with green onions and cheese on top.
Tips:
- Use a variety of chili peppers: This will give your chili a more complex flavor. Some good options include ancho, guajillo, and cayenne peppers.
- Soak your dried peppers before using them: This will help to soften them and release their flavor.
- Brown your meat well: This will help to develop a rich flavor and prevent the meat from becoming tough.
- Add a variety of vegetables: This will add flavor, texture, and nutrients to your chili. Some good options include onions, bell peppers, and tomatoes.
- Season your chili well: Chili should have a balance of flavors, including heat, sweetness, and acidity. Use a variety of spices, such as cumin, chili powder, and oregano, to achieve the desired flavor.
- Let your chili simmer for a long time: This will help to develop the flavors and make the chili more tender.
- Serve your chili with a variety of toppings: This will allow your guests to customize their chili to their own liking. Some good options include shredded cheese, sour cream, and chopped cilantro.
Conclusion:
Texas chili is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich flavor and variety of toppings, it's sure to be a hit at your next party or gathering. So next time you're in the mood for a hearty and satisfying meal, give Texas chili a try. You won't be disappointed!
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