Texas Chili Recipes, Quick, Easy And Tasty!

Texas Chili Recipes

Chili is the official dish of the state of Texas. Texas chili recipes are a Tex-Mex adaptation of an American southwest dish of meat that is slowly simmered in a sauce made from dried chilies and spices. Beans are never included in Tex-Mex cooking. Chili Recipes

The birthplace of today’s Texas chili recipes is San Antonio. Back in the early 1900’s the market area was a place where cattle drives, the army, missionaries, and railroad men would meet. Back then women from the mission would prepare large kettles of traditional stews or chili and bring them to the market area to feed the hungry crowd.

These women have known as “chili queens” and in the early 1940’s sanitation laws forced them out of business.

Here’re Easy & Delicious Chili Recipes:

1. LBJ Pedernales River Chili:

Ingredients:

• 1tb vegetable oil.
• 1 1/2 pounds beef chuck, into 1/2 inch cubes.
• 2 cups onions, medium diced.
• 2 garlic cloves, minced.
• 1/2 Teaspoon dried oregano.
• 1 Teaspoon ground cumin.
• 1 tablespoon chili powder.
• 3 cups tomatoes, peeled, seeded, medium diced.
• Beef stock, hot.
• Salt and pepper to taste.
• Serves 4.

Preparations:

• Heat the oil and brown the meat. (this step must be done in small batches) Remove meat and set aside.
• Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown.
•  Add the spices and cook 2 minutes. Return the meat.
• Add the tomatoes and stock, bring to a boil, then reduce to a simmer.
• Simmer 1 hour and skim fat as it cooks out, adjusts seasoning, and add more water if necessary.

2. Country Chili:

Ingredients:

• 1 large Onion, chopped.
• 1 garlic clove, chopped.
• 1 tablespoon Margarine.
• 1 teaspoon Salt.
• 1 teaspoon Whole basil, dried.
• 1 teaspoon Chili powder.
• 1⁄2 teaspoon Whole oregano, dried.
• 1⁄2 teaspoon Whole thyme, dried.
• 1⁄4 teaspoon Pepper.
• 16 oz (1 can) Tomatoes, undrained and chopped.
• 8 oz Red Kidney beans, undrained.

Preparations:

• Saute onion and garlic in margarine in a large saucepan until tender.
• Add salt, basil, chili powder, oregano, thyme, and pepper, stirring well. 
• Stir in tomatoes and beans. 
• Simmer, uncovered, 10 to 15 minutes. 
• Serve hot.

3. Texas Chili Verde Recipe:

Ingredients:

• 5 pounds top sirloin, trimmed and cubed.
• 5 medium onions, chopped.
• 2 cups of nopalitos (tender cactus) from a jar, chopped.
• 1 1/4 tablespoon ground cumin.
• 1 tablespoon salt.
• 1 tablespoon dried oregano.
• 1 tablespoon ground cumin.
• 6 to 8 fresh jalapenos (adjust accordingly).
• 5 to 7 fresh serrano peppers (adjust accordingly).
• 3 garlic cloves, minced.
• About 7 cups water.
• 10 to 12 New Mexican green chiles, roasted then chopped.
• 10 to 12 roasted pasilla chiles, chopped.
• 6 medium tomatoes, chopped.
• 1 12-ounce can of beer (I use Mexican beer).
• Masa harina (corn flour), for thickening.

Preparations:

• In a heavy saucepan or Dutch oven, and over high heat, sear the round steak cubes until they are evenly browned.
• Add about half of the onions, the nopalitos, cumin, salt, oregano, all peppers, and the garlic.
• Pour in about half of the water, and stir well.
• Bring the mixture to a boil, then cover the pan.
• Simmer for 2 to 2 1/2 hours.
• Uncover and check the green chili, adding the remaining water, the remaining onions, the New Mexican and pasilla chiles, the tomatoes, and the beer.
• Simmer for another hour, stirring occasionally.
• Check the chili, and if it seems to be too thin, add some water to the masa harina, and stir to make a paste.
• Slowly pour mixture into the chili while stirring.
• Cover and cook the chili another 15 minutes, and check again.
• Add more masa harina paste if needed, and cook some more, until your desired thickness is reached.
• Serve the chili hot, with pinto beans on the side.

4. Great Chili Chicken:

Ingredients:

• 2 t olive oil.
• 1 t basil.
• 1 t no salt seasoning.
• 1/2 tsp cumin.
• 1/2 c green pepper diced.
• 1/2 c celery diced.
• 2 apples cored and sliced.
• 2 cn kidney beans (14 oz each) undrained.
• 2 c onion diced.
• 2 cl garlic minced.
• 2 lg whole chicken breasts boned skinned and diced.
• 2 t chili powder.
• 3 c tomato juice.
• 3 dr tabasco sauce.

Preparations:

• In a dutch oven, heat the oil and brown the chicken slightly.
• Add all of the remaining ingredients except the kidney beans and simmer for 1 hour.
• Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness.

5. Chili Stuffed Chicken:

Ingredients:

• 1 lg garlic, clove, minced
• 1/2 tsp chili powder
• 2 tbs butter, unsalted lettuce, romaine
• 3/4 c cheese, Monterey jack, shredded
• 4 ea breasts, chicken, halves, broiler/fryer, boned, skinned
• 4 oz chilies, green, canned, chopped, drained
• 4 tbs salsa, chunky style
• Make a horizontal cut across each chicken breast to make a pocket.

Preparations:

• In a small bowl, mix the chilies, cheese, garlic, and chili powder.
• Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chicken pockets with wooden picks.
• In a large non-stick pan, place the butter and melt over medium heat.
• Add chicken to the melted butter and cook, turning, about 12 minutes, or until the chicken is brown and fork tender.
• Arrange the lettuce and chicken on a large serving platter.
• Spoon 1 tablespoon of salsa over each chicken breast.

6. Easy Vegetarian Chili:

Ingredients:

• 1/2 onion, diced.
• 1 bell pepper, diced.
• 3 garlic cloves, minced.
• 2 teaspoons olive oil.
• 1 can of diced tomatoes.
• 3 tablespoons vegetable broth.
• 2 tablespoons chili powder.
• 1 can of pinto or black beans, drained.
• 1 can of kidney beans, drained.

Preparations:

• Add the olive oil to a large soup pot.
• Add the onion, garlic and bell pepper to the pot, and saute for about 4 or 5 minutes.
• Add the tomatoes, vegetable broth and chili powder to the pot. Chili Recipes Chili Recipes
• Stir the mixture together. Chili Recipes
• With the heat set to medium-low, add the black beans and kidney beans to the mixture.
• Cook the chili for at least 20 minutes, stirring occasionally.
• If you have the time, reduce the heat and let the chili simmer for a while.
• The longer the cooking time, the more enhanced the flavor will be.

7. Hot and Spicy Vegetarian Chili:

Ingredients:

• 1 onion, diced.
• 3 cloves of garlic, minced.
• 2 tablespoons olive oil.
• 1 28 ounces can of diced tomatoes.
• 4 tablespoons of chili powder.
• 1/2 teaspoon of cayenne pepper.
• 1 teaspoon each of cumin, red pepper flakes, and salt.
• 1 1/2 cups of hot salsa.
• 1 cup of water.
• 3 cans of kidney beans.

Preparations:

• In a large soup pot, saute the onions and garlic in olive oil for about 4 or 5 minutes.
• To the pot, add your tomatoes, cayenne, chili powder, cumin, red pepper, salt, hot salsa, and water.
• Give the mixture a stir, and then let it simmer for about 30 minutes, stirring occasionally.
• Add the bean to the pot, then let the chili simmer for another 30 minutes.

8. Green Chili Con Carne:

Ingredients:

• 1 c Dry white wine.
• 1 tb Garlic, minced.
• 1/4 ts Ground Cloves.
• 2 1/2 lb Boneless pork loin.
• 2 1/2 c cored, seeded green peppers cut into 1-in. cubes.
• 2 tb Cumin.
• 2 tbs Fresh chopped coriander.
• 3 c Drained, canned Mexican green tomatoes, or use peeled, seeded and chopped ripe tomatoes.
• 3 tbs Safflower oil.
• 6 oz Can be chopped green chilies. Chili Recipes Chili Recipes

Preparations:

• Cut the meat into 1 1/2-in. cubes.
• Heat the oil in a pressure cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring until nicely browned.
• Using a slotted spoon, transfer the cubes to a platter. Add another third of the meat cubes and brown them. Transfer them to the platter.
• Brown the remaining meat cubes and transfer them to the platter.
• Add the green peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 sec., stirring.
• Return the meat cubes to the cooker. Add the remaining ingredients and mix well.
• Cover with the lid and add the pressure regulator. Cook 20 min.
• Remove the lid according to the manufacturer’s instructions.
• Cook down, uncovered, about 10 min. or until the sauce is reduced slightly.
• Serve with cumin rice.

9. Hunan Style Salmon Chili:

Ingredients:

• 1 Inch ginger root minced.
• 1 c Clam juice.
• 1 lb Salmon filet, boned, skinned Cubed. Chili Recipes
• 1 tb Chinese oyster sauce.
• 1/2 Lemon, for juice.
• 1/2 c Pumpkin seeds, toasted.
• 1/4 c Peanut oil.
• 1/4 ts Sugar.
• 2 Scallions, chopped.
• 2 cl Garlic, minced.
• 2 tbs Chili powder.
• 2 tbs Soy sauce.
• 2 ts Oriental chili paste.
• 2 tsp Tomato paste.
• 3 tbs Cornstarch.
• 4 c hot cooked rice.

Preparations: 

• In a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice,2 tsp. of the cornstarch, the sugar, and lemon juice. Set aside.
• Toss the salmon in the remaining cornstarch mixed with the chili powder.
• Heat a large wok until smoking.
• Add the peanut oil and gently stir-fry the salmon, in 2 batches, until its surface is lightly browned and crisp, about 2 minutes.
• Remove the salmon with a slotted spoon to a strainer or colander to dray.
• Pour off all but a thin film of the oil.
• Add the scallions, garlic and ginger root and stir-fry 10 seconds.
• Return the salmon, add the reserved liquid and simmer until slightly thickened.
• Toss in the pumpkin seeds.
• Serve over rice.
• Makes 4 servings.

 

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