Best 8 Texas Style Chili Rice Recipes

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When it comes to comfort food, few dishes can beat a hearty bowl of Texas-style chili rice. This classic dish is a fusion of Texan and Mexican flavors, combining the bold, smoky taste of chili with the fluffy texture of rice. Whether you're looking for a quick and easy weeknight meal or a dish to impress your friends and family, Texas-style chili rice is sure to hit the spot. In this article, we'll take you on a culinary journey through the world of Texas-style chili rice, providing you with tips, tricks, and the best recipes to create this iconic dish. From traditional family recipes to modern twists on this classic, we've got everything you need to become a master of Texas-style chili rice. So put on your apron, fire up the stove, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

TEXAS STYLE CHILI



Texas Style Chili image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 21

1/4 cup rendered bacon grease or vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12-ounce) bottle Lone Star or Shiner Bock beer
2 ounces tequila
3 chipotle chiles in adobo, chopped
4 to 5 cups beef stock
1/4 cup to 6 tablespooons masa harina
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment

Steps:

  • In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
  • Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
  • Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

TEXAS-STYLE SPANISH RICE



Texas-Style Spanish Rice image

The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house-see if it doesn't do the same at yours! -Melissa Pride, Plano, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons canola oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chiles
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh cilantro, optional

Steps:

  • In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.

Nutrition Facts : Calories 166 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

REAL TEXAS CHILI



Real Texas Chili image

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

3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
¼ teaspoon ground black pepper

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 CHILI



Texas Chili image

Provided by Duff Goldman

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 16

2 ounces dried chiles, such as guajillo, arbol, ancho, japones or a combination (8 to 10 chiles)
1 1/2 teaspoons ground cumin
1 onion, diced
8 cloves garlic, minced
2 1/2 cups beef stock
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
5 tablespoons lard, vegetable oil or rendered beef suet
2 1/2 pounds boneless beef chuck, well-trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar
1 tablespoon distilled white vinegar
Mexican crema, for serving
Shredded Mexican blend cheese or Cheddar, for serving
Diced white onion, for serving
Lime wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chiles on a small rimmed baking sheet and toast in the oven until fragrant, about 4 minutes. Don't let them burn or they will turn bitter. Transfer the chiles to a medium heatproof bowl and cover with boiling water. Cover with plastic wrap and let the chiles soak until softened, 45 minutes to 1 hour.
  • Drain the chiles then remove and discard the stems. Split open each chile and scrape out the seeds with the back of your knife. Discard the seeds and transfer the chiles to a blender. Add the cumin, half of the diced onion, half of the garlic, 1/2 cup of the beef stock, 1 teaspoon salt and 1 teaspoon black pepper. Blend, occasionally scraping down the sides of the blender, until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin).
  • Heat a medium skillet over medium-high heat. Add the olive oil. When the oil is hot, add the chile paste and cook until slightly darkened, 4 to 5 minutes. Remove from the heat and set aside.
  • Heat a large, heavy-bottomed pot over medium-high heat and melt 2 tablespoons of the lard (or heat 2 tablespoons of the vegetable oil). Season the beef cubes with salt and pepper. When the lard begins to smoke, swirl the pot to coat and add half of the beef. Cook, lowering the heat if the meat threatens to burn, until lightly browned, about 3 minutes per side. Transfer to a bowl and repeat with 2 more tablespoons of the lard and the remaining beef. Set aside.
  • Melt the remaining 1 tablespoon lard (or heat the remaining 1 tablespoon vegetable oil) in the pot. Add the remaining diced onion and garlic and cook gently over low heat, stirring occasionally, until softened, 3 to 4 minutes. Add the beef back to the pot along with any juices. Then add 2 cups water and the remaining 2 cups beef stock. Stir in the reserved chile paste and bring to a simmer over high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Lower the heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, uncovered, stirring occasionally, until the meat is tender, about 2 hours.
  • Thoroughly stir the masa harina, brown sugar and vinegar into the chili. Gently simmer for a few minutes until the sauce has thickened. Taste and adjust seasonings as needed.
  • Serve in individual bowls with a dollop of crema, shredded cheese, white onion and a lime wedge.

TEXAS CHILI



Texas Chili image

We make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers! -Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Time 2h30m

Yield 6 servings.

Number Of Ingredients 14

2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups beef stock, divided
3 dried Anaheim chiles
2 dried pasilla chiles
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
Optional: flour tortillas, sour cream and lime wedges

Steps:

  • In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.

Nutrition Facts : Calories 373 calories, Fat 18g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 723mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.

TEXAS STYLE CHILI



Texas Style Chili image

I got this recipe on another web site, but I just can't remember which one! It is AWESOME! Grab the bread and dunk, dunk, dunk! I've made rice or pasta or even once used those small white or red potatoes to accompany this. A HUGE favorite in my house and is best, I think, the second day (or third....) This is really more like a stew than "chili" as we know it. This is the first time I've listed a recipe here... so be gentle! :O) I'd love to know what you all think! Enjoy.

Provided by Scooper

Categories     Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

3 1/2-4 lbs beef blade steaks (I use pre-cut stew meat from the store)
1/4 cup salad oil
2 cups chopped onions
3 -4 medium green peppers, dices (I don't dice the onions or peppers, but cut them up into "chunks")
4 cloves garlic (I slice mine)
1 (2 ounce) can tomato paste (if you like it thicker, use 2 cans)
1/3 cup chili powder
1/4 cup sugar (or substitute)
2 tablespoons salt
2 teaspoons oregano
3/4 teaspoon pepper
1/2 cup cheese (to garnish)

Steps:

  • Cut steak into 1/2" cubes.
  • Brown meat in oil (I just dribble olive oil on the bottom of the pan, as the meat makes alot of liquid anyway).
  • Add onions (or reserve 1/2 cup for use later) peppers, and garlic to drippings in pan over medium heat.
  • Cook 10 minutes stirring occasionally.
  • Add more oil if necessary.
  • (Note: As I"chunk" my pepers and onions, it takes a bit longer than this for them to soften up).
  • Return meat to pan and add tomatoes and their liquid and remaining ingredients, except cheese and set aside onions.
  • (Note: When I want it thicker, I use a 28 oz. can of tomatoes as I use the 2nd can of tomato paste).
  • Heat to boiling, then reduce to low, cover and simmer approx.
  • 1 1/2 hours or until meat is fork tender, stirring occasionally.
  • Spoon chili into large bowls, sprinkle cheese and add onions if desired.

Nutrition Facts : Calories 465.3, Fat 35.8, SaturatedFat 13.3, Cholesterol 98.3, Sodium 1370.2, Carbohydrate 11.9, Fiber 2.4, Sugar 6.9, Protein 24.4

EASY TEXAS RICE



Easy Texas Rice image

I also like to add in a couple tablespoons of fresh garlic in with the onion as well as the addition of garlic salt, and also some cayenne pepper for heat, prep time includes browning the rice.

Provided by Kittencalrecipezazz

Categories     Rice

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup uncooked white rice
3 tablespoons oil
1 medium onion, quartered
1 bell pepper (seeded and quartered)
2 cups chicken stock
1 (16 ounce) can diced tomatoes
1 teaspoon chili powder (can use more or if desired you can use The Best Creole/Cajun Seasoning Mix)
1 teaspoon garlic salt

Steps:

  • In a saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily).
  • When the rice is brown, add the onion, bell pepper, chili powder and garlic salt.
  • Turn the heat to high, and cook for 1 minute, stirring constantly.
  • Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes.
  • Remove from heat, and let stand for 15-20 minutes.

Nutrition Facts : Calories 353.5, Fat 12.3, SaturatedFat 1.8, Cholesterol 3.6, Sodium 429.2, Carbohydrate 53.7, Fiber 4, Sugar 8.1, Protein 7.7

TEXAS RICE



Texas Rice image

It is not known where this recipe originated, but it has been used as a hot dish on outings and potlucks for at least 30 years. Rice and ground beef in tomato sauce, baked under a layer of shredded cheese. A great way to feed several with hamburger, and easy to keep on hand ingredients. Leftovers can be made into quick roll-ups by microwaving in a tortilla.

Provided by WGADSTAR

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 10

Number Of Ingredients 10

3 cups water
2 cups uncooked long grain white rice
6 slices bacon
1 ½ pounds ground beef
1 onion, chopped
½ green bell pepper, seeded and chopped
1 (28 ounce) can peeled and diced tomatoes
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 ½ cups shredded Cheddar cheese

Steps:

  • Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
  • Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 33.9 g, Cholesterol 69.1 mg, Fat 17.4 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 8.3 g, Sodium 771.3 mg, Sugar 2.7 g

Tips:

  • Use high-quality ingredients, including fresh vegetables, ground beef, and spices.
  • Brown the ground beef thoroughly before adding it to the pot.
  • Use a variety of beans, such as kidney beans, black beans, and pinto beans.
  • Add diced tomatoes, green bell peppers, and onions to the pot.
  • Season the chili with chili powder, cumin, paprika, and cayenne pepper.
  • Simmer the chili for at least 30 minutes, or up to 2 hours.
  • Serve the chili hot, with rice, sour cream, and shredded cheese.

Conclusion:

Texas-style chili is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, with or without beans, Texas-style chili is sure to please everyone at your table. So next time you are looking for a delicious and satisfying meal, give Texas-style chili a try!

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