Texas Chili Recipe No Beans Ground Beef Chase Away the Chill With This Spicy All-Meat Chili

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Prep:
10 mins

Cook:
20 mins

Total:
30 mins

Servings:
6 servings
Nutrition Facts (per serving)
479 Calories
30g Fat
10g Carbs
42g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
Amount per serving
Calories 479
% Daily Value*
Total Fat 30g 38%
Saturated Fat 11g 55%
Cholesterol 138mg 46%
Sodium 401mg 17%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 42g
Vitamin C 25mg 126%
Calcium 102mg 8%
Iron 4mg 25%
Potassium 1020mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chili is the perfect one-pot dish for a filling, hearty meal that’s easy to make and cook. When it’s cold outside, chili can warm you on the insides like no other soup or stew.

The chili is versatile as well. If there’s an ingredient you or your family members don’t like, leave it out or substitute with something else. Use mild bell peppers instead of chili peppers, if you like, and feel free to add some pinto beans to the chili to stretch it further. If you make too much, it tastes even better the next day! Or freeze leftover chili in individual lunch-size portions.

This Texas-style spicy no-bean chili is perfectly seasoned, with the flavorful combination of the ground beef and pork. Tomatoes and peppers round out the dish. Top this tasty chili with shredded cheddar cheese and serve it with cornbread or savory corn muffins.

Ingredients

  • 1 pound ground beef

  • 12 to 16 ounces ground pork

  • 1 large onion, chopped

  • 3 cloves garlic, crushed, minced

  • 1 to 2 tablespoons minced jalapeño pepper, optional

  • 1 (4-ounce) can mild chile peppers, chopped

  • 2 (14.5-ounce) cans diced tomatoes, regular or chili-seasoned

  • 1 1/2 tablespoons chili powder

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon Tabasco sauce, or other hot pepper sauce, to taste

  • 2 tablespoons balsamic vinegar

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup shredded cheddar cheese, optional

  • Tortilla chips, or strips, to taste, optional

Steps to Make It

  1. In a large deep skillet or saucepan over medium heat, brown the ground beef and pork with the chopped onion, breaking the meat up with a spatula and turning frequently.

  2. Add the garlic and jalapeño peppers, if using. Cook, stirring for 1 minute longer.

  3. Add the chopped chile peppers, diced tomatoes with juice, chili powder, cumin, hot sauce, and vinegar.

  4. Bring the chili to a simmer and then reduce the heat to low. Simmer for about 15 to 20 minutes.

  5. Taste and add salt and pepper, as desired.

  6. Serve with hot baked cornbread and sprinkle with shredded cheddar cheese or tortilla strips, if desired.

Tips

  • Making Your Spicy Chili Spicier: This chili has no beans and gets its heat from chili powder, hot pepper sauce and jalapeño peppers. If you want to raise the heat meter on this chili you can add minced chipotle chiles, white or black pepper, paprika, ancho chile powder, or crushed red pepper flakes.

Recipe Variations

  • Chili Ingredient Add-Ons: While Texas chili is known to be a no-beans-allowed dish, you won’t be punished for adding kidney beans or pinto beans in other states. In addition to beans, beer is a frequent addition to chili recipes. Beer is added as a flavor enhancer that helps activate the spiciness in the chili. Top it off with some jalapeño pepper rings and finely chopped onions along with the shredded cheese.

 

Video about Texas Chili Recipe No Beans Ground Beef

Texas-Style Chili Recipe – All Meat, No Beans!

This Texas chili recipe is authentic, meaty, just the right amount of spicy, and not a chili bean in sight. Learn how to make your own Texas style chili.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don’t forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

You’ll find argument after argument about what exactly makes up Texas style chili, and as with any recipe, the ingredients and preparation varies from cook to cook.

The main thing that practically everyone agrees on, however, is that Texas chili has no beans! This is very important. You don’t put beans in Texas chili.

But! If you want to add beans, go for it. This is YOUR chili, so enjoy it however you’d like.

Let’s learn how to make Texas chili, shall we?

Texas Chili Recipe – How to Make Texas Chili

Ingredients

3 ancho peppers
3 pasilla peppers
3 New Mexican dried peppers See my NOTES above on the dried pepper choices – I prefer a variety
2.5 pounds beef chuck cut into bite-sized cubes
2 teaspoons cumin
Salt and pepper to taste
2 tablespoons olive oil
1 medium white onion chopped
3 jalapeno peppers chopped
2 serrano peppers chopped (optional for extra heat – use extra jalapenos for milder)
4 cloves garlic chopped
2 cups beef stock or use a dark beer
2.5 cups water + more as needed (or use chicken or beef stock, or beer)
2 tablespoons masa harina corn flour, for thickening, if desired
1 tablespoon brown sugar
1 tablespoon Worcestershire
FOR SERVING: Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos or tortilla chips, whatever else you desire

Cooking Instructions

Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
Add them to a food processor with 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.
Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.
Add the remaining olive oil along with the jalapenos and onion. Cook them down about 5 minutes.
Add the garlic and stir. Cook another minute.
Pour in the reserved chili paste and stir. Cook it for 2-3 minutes to let the flavor develop a bit.
Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir.
Serve with your favorite fixins!

Recipe Tips & Notes

Heat Factor: Mild-Medium, but Texas chili is HUGE on flavor.

Texas chili is unique from other chilis in that it does not contain beans or tomato sauce, or any tomato product. It is made primarily of meat and a thick and flavor chili paste made from dried peppers. It is more akin to a thick and hearty beef stew that most chilis with a focus on chili pepper flavor. Because of the reddish color from the chili, it is also known as Texas Red Chili or Cowboy Chili.

You can print the recipe here: https://www.chilipeppermadness.com/recipes/texas-chili/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don’t forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

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