Chef: Larger images for small media devices

2026-01-30T13:21:22Z

Larger images for small media devices

New page

{{#seo:
|title=Texas Chili a beef recipe
|titlemode=replace
|keywords=#chilies #dutchoven #skillet #texaschili #lager #broth #chili #seeds #ancho #simmer #molasses
|hashtagrev=032020
|description=This is a 1st place winner in an annual North Texas Chili Cook off
}}

This is a 1st place winner in an annual North Texas Chili Cook off.
{{recipesummary
|TotalCalories = 5072
|PortionCalories = 634
|DatePublished=29th March 2013
|Author=Chef
|ImageComment = Big Tex, mascot of the State Fair of Texas
|Servings = Serves 8
|Difficulty = 2
|TotalTime = 2 hours, 30 minutes
|PrepTime = 30 minutes
|CookTime = 2 hours
|Image = [[Image:Big Tex.jpg|middle|none|alt=Electus]]
}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Definately a winner''

5/5

Y9ou can taste the different chillies in this too.

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>

{{RecipeIngredients

| 6 [[Dried|dried]] [[Ancho]] [[Chile peppers|chile peppers]] (about 1 ¾ ounces), stems and [[Seeds|seeds]] removed, and flesh torn into 1-inch pieces
| 2 [[Dried|dried]] Arbol [[Chile peppers|chile peppers]], stems removed, pods [[Split|split]], [[Seeds|seeds]] removed
| 3 tablespoons [[Cornmeal|cornmeal]]
| 2 teaspoons [[Dried oregano|dried oregano]]
| 2 teaspoons [[Ground cumin|ground cumin]]
| 2 teaspoons unsweetened [[Cocoa powder|cocoa powder]]
| 2.5 cups low-[[Sodium|sodium]] [[Chicken|chicken]] [[Broth|broth]]
| 3 tablespoons [[Vegetable oil|vegetable oil]]
| 2 medium [[Onions|onions]], cut into 3/4-inch pieces (about 2 cups)
| 3 small [[Jalapeno]] [[Chilies|chilies]], stems and [[Seeds|seeds]] removed and discarded, flesh cut into ½-inch pieces
| 4 medium [[Garlic|garlic]] [[Cloves|cloves]], [[Minced|minced]] or pressed through [[Garlic press|garlic press]] (about 4 teaspoons)
| 2 (14 ½ ounce) can [[Diced|diced]] [[Tomatoes|tomatoes]]
| 50ml [[Tomato paste|tomato paste]]
| 2 teaspoons [[Sugar|sugar]]
| 2 teaspoons light [[Molasses|molasses]]
| 4.5 pounds blade steaks, trimmed of gristle and [[Fat|fat]] and cut into ¾-inch pieces
| 1 (12 ounce) bottle [[Lager|lager]]

}}

===[[Mise en place]]===
Preheat the oven to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour]
===Method===

{{RecipeMethod

| Place [[Ancho]] [[Chilies|chilies]] in 12-inch [[Skillet|skillet]] over medium-high heat; toast, stirring frequently, until flesh is dry and fragrant, 4-6 minutes, reducing heat if [[Chilies|chilies]] begin to smoke.
| Transfer to bowl of [[Food processor|food processor]] and cool. Do not wash out [[Skillet|skillet]].
| Add Arbol [[Chilies|chilies]], [[Cornmeal|cornmeal]], [[Oregano|oregano]], [[Cumin|cumin]], [[Cocoa|cocoa]], and 1 teaspoon [[Salt|salt]] to [[Food processor|food processor]] with [[Toasted|toasted]] [[Ancho]] [[Chilies|chilies]]; process until finely [[Ground|ground]], about 2 minutes. With processor running, very slowly add ½ cup [[Broth|broth]] until smooth, thick paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer to small bowl. Place [[Onions|onions]] in now-empty processor bowl and pulse until roughly chopped, about four 1-second [[Pulses|pulses]]. Add [[Jalapenos|jalapenos]] and pulse until consistency of chunky [[Salsa|salsa]], about four 1-second [[Pulses|pulses]], scraping down bowl as necessary.
| Heat 1 tablespoon [[Oil|oil]] in large [[Dutch Oven|dutch oven]] over medium-high heat. Add [[Onion|onion]] mixture and cook, stirring occasionally, until any exuded moisture has evaporated and [[Vegetables|vegetables]] are softened, 7 to 9 minutes. Add [[Garlic|garlic]] and cook until fragrant, about 1 minute. Add [[Chili|chili]] paste, [[Tomatoes|tomatoes]], [[Tomato paste|tomato paste]], [[Sugar|sugar]] and [[Molasses|molasses]]; stir until [[Chili|chili]] paste is thoroughly combined. Add remaining 2 cups [[Broth|broth]]; bring to [[Boil|boil]] then reduce heat to [[Simmer|simmer]].
| Meanwhile, heat 1 tablespoon [[Oil|oil]] in 12-inch [[Skillet|skillet]] over medium-high heat. Pat [[Beef|beef]] dry with [[Paper towels|paper towels]] and sprinkle with 1 teaspoon [[Salt|salt]]. Add half of [[Beef|beef]] and cook until [[Browned|browned]] on all sides, about 8 minutes. Transfer [[Meat|meat]] to [[Dutch Oven|dutch oven]]. Add ½ bottle [[Lager|lager]] to [[Skillet|skillet]], scraping bottom of pan to loosen any [[Browned|browned]] bits, and bring to [[Simmer|simmer]]. Transfer [[Lager|lager]] to [[Dutch oven]]. Repeat with remaining [[Oil|oil]], beef, and lager. Once last addition of lager has been added to [[Dutch Oven|dutch oven]], stir to combine and return mixture to [[Simmer|simmer]].
| Cover pot and transfer to [[Oven|oven]]. Cook until [[Meat|meat]] is fully tender, 1 ½ to 2 hours. Let [[Chili|chili]] stand, uncovered, for 10 minutes. Stir well and season to taste with [[Salt|salt]].
}}
===See also===
* {{ChiliConCarne}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Tex-Mex recipes]]
[[Category:Soup and stock recipes]]
[[Category:Beef recipes]]
[[Category:Cooking with beer]]
[[Category:Meat recipes]]
[[Category:Stewed, braised or pot roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/chilies|#chilies]] [[Special:Search/dutchoven|#dutchoven]] [[Special:Search/skillet|#skillet]] [[Special:Search/texaschili|#texaschili]] [[Special:Search/lager|#lager]] [[Special:Search/broth|#broth]] [[Special:Search/chili|#chili]] [[Special:Search/seeds|#seeds]] [[Special:Search/ancho|#ancho]] [[Special:Search/simmer|#simmer]] [[Special:Search/molasses|#molasses]]
</code>

Texas Chili - Revision history

Chef: Larger images for small media devices