Texas Chili (Howe, Cove: hot water, hot, directions)

[Mike_Brooklyn_NYC]

Anyone have a Texas chili recipe they wouldn't mind sharing.

Thanks

[CptnRn]

Recipes from the annual "Terlingua International Chili Champions" chili cookoff competition, held in Terlingua, Texas.

Recipes From Past TICC Champions

[PanTerra]

Originally Posted by Mike_Brooklyn_NYC

Anyone have a Texas chili recipe they wouldn't mind sharing.

Thanks

2 lbs ground beef, ground for chili ( I use ground turkey or chicken)
1 (8 ounce) can tomato sauce
2 cups water (or two 8-0oz can's worth)
1/2 cup chili powder
2 teaspoons oregano
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon minced onions (better yet, chop a half a red onion)
1/4 teaspoon minced garlic (better yet, chop a couple of cloves of garlic)
1 teaspoon ground red pepper
2 tablespoons masa harina flour or corn starch or flour - just for thickening

Directions:

1) Brown the beef; drain.
2) Add tomato sauce, 2 cups water, chili powder, paprika, cumin, onion, garlic, salt, and ground red pepper.
3) Cover and simmer for 30 minutes, stirring occasionally.
4) Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
5) Add masa mixture to chili.
6) Cover and simmer another 15-20 minutes.

let cool a little and serve.

This is for straight-up Texas chili. IOW, no beans. However, I always add a can of black beans, bell peppers, as more for stretching the volume more than anything else, as it really doesn't add flavor. If your tastes are not ready for the heat, leave out the red pepper.

[achtungpv]

Keep it simple. No tomatoes and no beans is traditional.

2 lbs steak, cut in 1" cubes.
1 white onion diced.
5 cloves garlic minced.
3 jalapenos diced.
1/2 - 1 cup ancho chile powder (depends on how "chili" you want it).
3 Tbs cumin powder.
2 cups beef stock.
2 Tbs masa.
Salt to taste.

Brown the meat. Add the onion, cook a bit. Add garlic, cook briefly. Add the rest of the ingredients except the masa. Simmer for 2+ hours until the meat is fall apart tender. Add masa to thicken.

Technically, onion & garlic isn't traditional but I like them.

[Mike_Brooklyn_NYC]

Thanks I appreciate it

[Cathy4017]

Technically, onion & garlic isn't traditional but I like them.

I can't imagine chili without both of those......

[PanTerra]

Originally Posted by Cathy4017

Technically, onion & garlic isn't traditional but I like them.

I can't imagine chili without both of those......

Looking at the Terlingua champions' recipes, neither can they, as well as tomato sauce. I think I am going to make mine for lunch after reading this thread.

[Cathy4017]

Originally Posted by PanTerra

Looking at the Terlingua champions' recipes, neither can they, as well as tomato sauce. I think I am going to make mine for lunch after reading this thread.

Between this one and the catfish thread....I got hungry, since I ate bfast at 5am......LOL!!

The recipe I use the most has diced fresh tomatoes and beans.....along with chili powder, onions, garlic and beef/spices!

[PanTerra]

Originally Posted by PanTerra

2 lbs ground beef, ground for chili ( I use ground turkey or chicken)
1 (8 ounce) can tomato sauce
2 cups water (or two 8-0oz can's worth)
1/2 cup chili powder
2 teaspoons oregano
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon minced onions (better yet, chop a half a red onion)
1/4 teaspoon minced garlic (better yet, chop a couple of cloves of garlic)
1 teaspoon ground red pepper
2 tablespoons masa harina flour or corn starch or flour - just for thickening

Directions:

1) Brown the beef; drain.
2) Add tomato sauce, 2 cups water, chili powder, paprika, cumin, onion, garlic, salt, and ground red pepper.
3) Cover and simmer for 30 minutes, stirring occasionally.
4) Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
5) Add masa mixture to chili.
6) Cover and simmer another 15-20 minutes.

let cool a little and serve.

This is for straight-up Texas chili. IOW, no beans. However, I always add a can of black beans, bell peppers, as more for stretching the volume more than anything else, as it really doesn't add flavor. If your tastes are not ready for the heat, leave out the red pepper.

OOPS forgot the 2 teaspoons oregano. I edited it.

[PanTerra]

Originally Posted by Cathy4017

Between this one and the catfish thread....I got hungry, since I ate bfast at 5am......LOL!!

The recipe I use the most has diced fresh tomatoes and beans.....along with chili powder, onions, garlic and beef/spices!

Oh yeah, mine gets "doctored up" also with a can of chili roasted tomatoes and green chiles just to get a little New Mexican in it.