Draggingtree Posted September 19, 2014 Share Posted September 19, 2014 AmazingRibs.com, For more info about Texas chili and winning recipes from the famous Terlingua International Chili Championship, go to the website of the Chili Appreciation Society International. http://www.chili.org/ Classic Texas Chili Con Carne Makes. about 3 1/2 quarts or about 8 servingsPreparation time. 40 minutesCooking time. 3 hours or soSpecial equipment. A 2 quart pot. Although cast iron kettles and Dutch ovens are popular, a non-reactive pan would be better.Serve with. A loaf of crusty bread, and plenty of Shiner bock longnecks. Ingredients3 pounds of beef chuck (after trimming off as much fat and gristle as possible, see notes below)2 large onions, sliced in half, peeled, root and top lopped off4 strips bacon3 carrots, peeled and chopped into cubes about 1/4"1 red bell pepper, chopped4 cloves garlic, pressed or minced3 tablespoons American chili powder1 tablespoon ground cumin seed1 (14.5 ounces) can diced tomatoes4 tablespoons of fresh lime juice1 ounce milk chocolate, chopped into pea-size chunks1 quart low sodium beef stock or water10 corn tortilla chips, crumbledSalt, pepper, and brown sugar to taste when it is done cooking Optional toppings2 jalapeños finely minced1 cup shredded cheddar4 tablespoons of chopped cilantro1/2 cup sour cream 2 chopped fresh tomatoes2 (8") fresh tortillas, grilled, and cut into strips1 squeeze of lime juice per serving About the meat. You need to use all beef if you want to win a competition in Texas, but for more interesting flavors you can use a mix of beef, pork, chicken, and lamb if you wish. In Texas the choice is usually cheaper cuts of beef like chuck, shoulder, sirloin roast, brisket, or stew meat, never tenderloin, ribeye, or strip. I use chuck, but short ribs and brisket point are wonderful choices. If you have leftover smoked Texas style beef brisket or pulled pork, that will work just fine. If you've got buffalo, rabbit, or rattlesnake, throw it in, too. http://amazingribs.com/index.html Link to comment Share on other sites More sharing options...
Draggingtree Posted November 24, 2014 Author Share Posted November 24, 2014 Sis-in-law's Texas Chili 2.5 lb. ground beef 2 8 oz. cans tomato sauce 2 yellow onions, diced 2 chili peppers, diced (remove the seeds) 2 carrots, small diced 2 tomatoes, chopped 2 tbsp. chili powder 1 tsp. salt 1 tsp. pepper 2 cup water Brown the beef in a skillet, breaking it up into small pieces, and drain. Put the beef and the rest of the fixings into the crock-pot and simmer over low heat. Stir every 20-30 minutes or so. Cook for three hours or so. Easy, perfect, no beans. Eat it with shredded cheddar and sour cream, according to your tastes, over tortilla chips, Fritos, or corn bread. http://ace.mu.nu/archives/353335.php Link to comment Share on other sites More sharing options...
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