Texan Chili Recipes

Best Ever Texas Chili Recipe Dinner, then Dessert

WEBNov 11, 2019 · Add vegetable oil and onions to a large dutch oven on medium heat. Cook until the onions are translucent, about 6-8 minutes. …

Rating: 4.7/5(40)
1. Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.
2. Add the garlic, and cook for 1 minute stirring well.
3. Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.
4. Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.

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Texas Chili {Perfect for a Crowd} Spend With Pennies

WEBOct 1, 2019 · Instructions. Season the beef with kosher salt and black pepper. In a large pot, heat 2 tablespoons oil over medium-high heat …

1. Season the beef with kosher salt and black pepper.
2. In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
3. Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened. (Do not brown them).
4. Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.

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Texas Chili The Seasoned Mom

WEBDec 21, 2022 · Add the garlic, chili powder, cumin and oregano; cook and stir until fragrant (about 30 seconds). Stir in the broth, scraping up any …

1. Season the beef with plenty of salt and pepper.
2. In a large Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Brown half of the beef (about 10 minutes); remove to a plate. Repeat with the remaining beef; remove to a plate. Drain off the excess liquid and fat, but leave the browned bits in the bottom of the Dutch oven.
3. Add 1 more tablespoon of vegetable oil to the pot and heat over medium heat until shimmering. Stir in the onion and jalapeño pepper (if using), cooking until the onions are softened, about 5 minutes. Add the garlic, chili powder, cumin and oregano; cook and stir until fragrant (about 30 seconds). Stir in the broth, scraping up any browned bits from the bottom of the pot. Return the browned beef to the pot, and stir in the crushed tomatoes, tomato paste, and sugar.
4. Bring the chili to a boil, then reduce the heat to low. Simmer over very low heat for a total of about 3-3 ½ hours (or until beef is fall-apart tender). I prefer to simmer the chili uncovered for the first two hours so that it’s nice and thick, and then put the cover on the pot for the last hour or so. Stir the pot occasionally as it simmers, and add more broth to thin to desired consistency (if necessary).

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