Best 8 Texas Chili Con Carne Recipes

TEXAS CHILI CON CARNE

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in the tomatoes, tomato sauce, beans, chili powder, oregano, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

CHILI CON CARNE TEXAS STYLE - WITH VENISON

Steps:

• Cube the venison steak (1/4 inch cubes); dice the onions and green peppers; mince the garlic; shred the monterey jack cheese.
• In a large pot, over medium high heat, in the vegetable oil, cook the venison cubes (a third at a time), stirring frequently until browned on all sides, removing venison to a bowl as it browns; set aside;.
• Reserve 1/2 cup diced onions for sprinkling over chili later. In the pan drippings in the large pot, over medium heat, cook the green peppers, garlic, crushed red pepper, and remaining onions until the vegetables are tender, stirring occasionally, and adding more oil if necessary.
• Return the meat to the pot; add tomatoes with their liquid and the remaining ingredients except the shredded cheese; over high heat, heat to boiling. Reduce the heat to low, cover the pot and simmer for 1 hour or until the venison is fork tender, stirring occasionally.
• Serve the chili in bowls and pass the shredded cheese and remaining onions to sprinkle.
• I always like to make some garlic bread and a salad to go with this. It's really good - especially when the weather is cold (and the fireplace is hot).

TEXAS- RED CHILI CON CARNE

Steps:

• Brown meat in a large, heavy bottom pot, and drain off grease.
• Add garlic, onion, bell pepper, celery, jalapeno, cumin, oregano, chili powder, black pepper, salt, and paprika.
• Add 2 cups water, and let simmer for 30 minutes.
• Add tomato paste, diced tomatoes, and beer.
• Cook for 30 minutes or until desired consistency is reached.
• According to Bob, DO NOT ADD BEANS OR RICE!
• This is considered a felony offense by many Texans!
• Beans may, however, be served on the side, if desired.

TEXAS RISING CHILI CON CARNE

Steps:

• Preheat the oven to 350 degrees F.
• Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
• In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
• Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
• Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
• Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
• Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
• Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
• In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
• Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.

BOWL OF RED ( TEXAS CHILI CON CARNE )

Steps:

• In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
• Add the garlic and cook until it's transparent.
• Add the meat in several batches along with the chili, cumin, oregano and paprika.
• Remove each batch to a large bowl as it's cooked.
• Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat.
• Add the salt and cayenne and stir well.
• cover the pot and cook over low heat for 2 hours, stirring from time to time.
• Remove the lid and simmer the final hour.
• Skim off any fat on the surface.
• Add the cornmeal and stir in well.
• Cook for 15 more minutes and serve hot in deep bowls.
• Garnish with sour cream, chopped cilantro and shredded cheese.

TEXAS CHILI CON CARNE

Steps:

• Tear the chilies in strips and pour one cup boiling water over them. Let them soak for 30 minutes. Drain, reserving the liquid, and set aside.
• Heat the oil in a heavy skillet and brown the beef cubes. Add the chili soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour.
• Meanwhile, puree the remaining ingredients, including the chilies, with a little water if needed, in an electric blender. Add the puree to the meat and let simmer for 30 minutes more. Remove bay leaves before serving.

TEXAS CHILI CON CARNE WITH BEANS

Steps:

• Fry bacon until crisp.
• Remove bacon and drain on paper towel.
• Brown half the beef cubes in pan with bacon drippings five minutes.
• Place in slow cooker.
• Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker.
• Cover and cook on low setting about 10 hours or until beef is tender.
• Stir occasionally.
• If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.

SLOW-COOKER TEXAS-STYLE CHILI CON CARNE

Steps:

• Cook bacon in 12 inch skillet over medium heat until crisp, about 8 minutes. Add to slow cooker, reserving the fat.
• Dry the beef with paper towels, season with salt and peper. Add 2 teaspoons of bacon fat to the skillet and heat over medium-high heat until just smoking. Brown half of beef, about 10 minutes, and add to slow cooker. Return skillet to medium-high heat,repeat with 2 teaspoons of bacon fat, and remaining beef.
• Add remaining 2 teaspoons of bacon fat (use vegetable oil if not enough reserved) return to medium heat until shimmering. Add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon of salt. Cook until onion is softened, about 5 minutes. Stir in garlic and cook for 15 seconds. Stir in tomatoes, scraping up any browned bits. Bring to a simmer then pour into slow cooker.
• Combine the tortillas and 1 cup of the chicken broth in a microwave safe bowl and microwave on high until mushy, about 2 minutes. Puree the mixture in a food processor or blender until smooth, about 1 minute. Stir into the slow cooker. Add the remaining 4 cups of broth, chipotles, and sugar to the slow cooker.
• Cover and cook on either low (9-10 hours) or high (6-7 hours) until the meat is tender . Stir in beans during last hour of cooking. Before serving stir in cilantro and lime juice, season with salt and pepper to taste.
• To make in advance, prepare to the slow cooking point but refrigerate browned bacon and meat separately from the liquids and the pureed tortillas. When ready to cook combine in slow cooker and proceed.