Get ready to tantalize your taste buds with a culinary masterpiece that embodies the vibrant flavors of Texas barbecue and the sweet heat of chili. Embark on a journey of flavors as we explore the art of creating the perfect Texas BBQ Sweet Hot Chili. This dish blends the smokiness of barbecue with the spicy kick of chili, resulting in a symphony of flavors that will leave you craving more. We'll guide you through the process of selecting the right ingredients, mastering the cooking techniques, and achieving the perfect balance of sweet, heat, and smokiness. So, prepare your taste buds for an unforgettable experience as we dive into the world of Texas BBQ Sweet Hot Chili.
Here are our top 7 tried and tested recipes!
TEXAS BEEF BARBECUE
A boneless beef roast simmers for hours in a slightly sweet sauce before it's shredded and tucked into rolls to make hearty sandwiches. This is a family favorite. -Jennifer Bauer, Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings; pour over roast. Cover and cook on low 8-10 hours or until meat is tender. , Remove meat and shred with 2 forks; return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 606mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
OUR FAVORITE TEXAS BEEF CHILI
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.
Provided by Rhoda Boone
Categories Chili Texas Beef Soup/Stew Stew Dinner Chile Pepper Hot Pepper Frankenrecipe
Yield 6-8 servings
Number Of Ingredients 20
Steps:
- Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
- If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
- Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
- Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
- In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
- Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.
REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
TEXAS BBQ SWEET-HOT CHILI
This stick-to-your-ribs chili recipe has a sweetness to it that offsets the hot-but-not-too-hot burn that follows. I started with my step mom's recipe and made it my own. The amounts below are really "guesstimates" which makes it a little different every time!
Provided by KT Scarlet
Categories One Dish Meal
Time 1h
Yield 4 Quarts, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Sauté onion in a little bit of oil. Add ground beef and minced garlic. Dust with dill, chili powder, cumin and red pepper flakes. Mix and cook covered over medium heat, stirring occasionally, until beef is cooked through. Drain fat.
- Add tomatoes, tomato paste and beans.
- Add picante sauce, barbecue sauce, diced green chilies.
- Add any additional chili powder and/or red pepper flakes.
- Bring to a low boil, reduce heat to low and simmer for 30 minutes or more. I have let this simmer for up to 2 hours and the longer it sits, the yummier it gets. It's great the next day, and the day after, too!
- Serve with sour cream and shredded cheese on top. Eat with the Frito Scoops if you are feeling adventurous enough to dig in without a spoon.
- Optional - Make a box of mac 'n cheese and ring your chili bowl with it before spooning in the chili. Delectable!
SMOKIN' TEXAS CHILI
Steps:
- Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
- Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
- Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
- Sprinkle with the cilantro and Chili Toppings, if desired.
- Chili Toppings: Chopped tomatoes, chopped onions or shredded cheese.
EXTRA HOT TEXAS CHILI
I have had this written down for years. My son and I love it. DH and daughter thought it was on the HOT side. This is really good! We like it served on top of rice with the Pinto beans on the side. Hope you enjoy!
Provided by teresas
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, brown half of the meat in hot oil.
- With a slotted spoon, remove meat and set aside.
- Add remaining meat, onion, garlic, cumin, and ground chile peppers; cook till meat is brown.
- Return rest of meat to pan.
- Stir in remaining ingredients; bring to a boil and reduce heat.
- simmer, uncovered, for 1-1 1/2 hours or until meat is tender, stirring occasionally.
- Serve with hot cooked Pinto Beans.
Nutrition Facts : Calories 298.6, Fat 6.5, SaturatedFat 0.9, Sodium 204.5, Carbohydrate 53.5, Fiber 13.1, Sugar 16.3, Protein 14.2
NINA'S TEXAS CHILI
This is the best chili you will ever have! It's not your ordinary chili with chopped meat! I make this and let it cook in a slow cooker. It's great for parties or cold winter nights.
Provided by Nina
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h45m
Yield 12
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.
Nutrition Facts : Calories 674.9 calories, Carbohydrate 37.6 g, Cholesterol 141.7 mg, Fat 37 g, Fiber 6.5 g, Protein 48.3 g, SaturatedFat 14.3 g, Sodium 1694.9 mg, Sugar 22.8 g
Tips:
- Choose the right chili peppers: This recipe calls for a combination of ancho, guajillo, and chipotle peppers. These peppers provide a balance of heat, smokiness, and sweetness. If you prefer a spicier chili, you can add more chipotle peppers. If you prefer a sweeter chili, you can add more ancho peppers.
- Soak the peppers properly: Soaking the peppers in hot water helps to soften them and release their flavor. Be sure to remove the stems and seeds from the peppers before soaking them.
- Use a variety of spices: This recipe uses a combination of spices, including cumin, coriander, and oregano. These spices add depth and flavor to the chili. You can adjust the amount of each spice to suit your taste.
- Don't overcrowd the pot: When browning the meat, be sure to do it in batches. Overcrowding the pot will prevent the meat from browning properly.
- Simmer the chili for at least 2 hours: This will help to tenderize the meat and allow the flavors to meld together.
Conclusion:
This Texas BBQ Sweet Hot Chili is a delicious and versatile dish that can be served as a main course or a side dish. With its perfect balance of heat, sweetness, and smokiness, this chili is sure to be a hit with everyone who tries it. So next time you're looking for a hearty and flavorful meal, give this recipe a try.
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