4-Star Texas Chili

Ingredients:
1 pound each beef and pork for stew, cut into /2-inch pieces
1 large onion, chopped
1/2 cup Italian salad dressing, divided
1 can (14 oz. size) beef broth
1 jar (16 oz. size) salsa
1 tablespoon chili powder
2 cans (16 oz. size) black beans, drained, rinsed
4 cups hot cooked white rice

Directions:

Brown the meat and onion in dressing in Dutch oven on medium-high heat 5 minutes, stirring occasionally.
Add the broth, salsa and chili powder; stir. Bring to boil. Reduce heat to medium low cover Simmer 1 hour or until meat is tender.
Stir in beans; cook, uncovered, 30 minutes. Serve over rice.

All Beef Texas Chili
Ingredients:

1/3 cup (approximately) corn oil
6 pounds Beef chuck; in 1/2-inch cubes
1/3 cup Minced onion
1/3 cup Minced garlic
3 cups (approximately) beef broth
3 cups Flat beer
1 1/2 cup Water
1/4 cup High-quality chili powder; to taste
6 pounds Canned tomatoes; drained and chopped
1/3 cup Tomato paste
1 1/2 tablespoon Minced fresh oregano
3 tablespoons Cumin seed
Salt; to taste
Cayenne pepper; to taste
Masa harina or cornmeal; if needed

Directions:
In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.
Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.
In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot.
Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken.

Big Bend Texas-Style Chili
Ingredients:

2 tablespoons olive oil
5 cloves garlic, minced
2 onions, diced
1 1/2 pound ground beef
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons pure red chili powder
4 Roma tomatoes; blanched, peeled and diced
1/2 cup tomato paste
1/2 cup beef stock
1 cup dark beer
2 tablespoons cider vinegar
3/4 teaspoon ground cumin
2 teaspoons minced oregano
1/4 cup minced parsley
1 can (15 ounce size) red kidney beans, drained
4 ounces crumbled goat cheese, for garnish

Directions:
To prepare the chili, heat the olive oil in a large saucepan. Add the garlic and onions and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 - 8 minutes longer, stirring frequently, until all the beef is browned. Drain. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano and parsley and stir well to combine.
Bring to a simmer, turn down the heat, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring ocassionaly. Ladle imto serving bowls and sprinkle the goat cheese over.

Gene Autry's Texas Chili
Ingredients:

1 1/2 pound Ground round
1 clove Garlic, minced
1 Onion, chopped
1 Green bell pepper chopped
1 package Chili seasoning, or to taste
1 can Kidney beans (16 oz size)
1 can Tomatoes, chopped (8 oz size)
1 cup Monterey jack cheese shredded
Chopped onions (optional)

Directions:
Brown ground round, onion, and bell pepper in a large saucepan until soft. Add chili seasoning, undrained kidney beans and tomatoes. Simmer covered for about 1 hour. Just before serving, add cheese and stir to melt. Top with chopped onions and serve.

Texas Chili
Ingredients:

2 pounds lean ground beef
1/2 cup chopped onion
2 cloves minced garlic
3 teaspoons chili powder
1 teaspoon chipotle chile powder (or use additional regular chili powder)
3 teaspoons cumin
1 teaspoon cayenne (optional)
1 teaspoon paprika
2 teaspoons salt
1 can (8 ounce size) no-sugar added tomato sauce
4 tomato sauce cans water

Directions:
Brown the meat, onion and garlic in a large pot; drain grease well.
Add all remaining ingredients; bring to a boil. Turn down heat to low; cover and simmer 1- 1 1/2 hours.
This is not thick like traditional chili with beans and a thick tomato base. It is like a thin chili soup. Drain the fat really well to avoid a layer of grease floating on top.

Texas Chuck Wagon Chili
Ingredients:

1 (3 pound) beef chuck roast, cut into small stew-size chunks (including fat)
6 tablespoons chili powder
3 tablespoons ground oregano
6 cloves garlic, minced
3 tablespoons ground cumin
1 tablespoon cayenne (or to taste)
1 1/2 quart water, more as needed
1/3 cup Masa Harina or cornmeal

Directions:
Using some of the fat, render fat for browning rest of meat. Brown meat in a cast-iron Dutch oven.
Add chili powder, oregano, garlic, cumin and cayenne. Stir to coat meat.
Add water and stir. Bring liquid to boil and simmer, covered, for 1 to 1 1/2 hours. Make a thick paste of Masa Harina or cornmeal and add to chili. Stir to prevent lumping. Remove lid and simmer 30 to 45 minutes longer (more if you like) to thicken and reduce stew to desired consistency.

Texas Cowboy Chili Beans
Ingredients:

8 pounds beef chuck roast
2 cans (10 ounce size) diced tomatoes with green chile peppers
1 large yellow onion, diced
2 tablespoons garlic powder
2 tablespoons ground cumin
2 packages (1.25 ounce size) chili seasoning mix
3 cups dried pinto beans

Directions:
In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours.
Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.
Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed.
Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes.

Texas Frito Pie
Ingredients:

4 cups Fritos corn chips
1 cup Onion, chopped
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
***Texas Style Chili(very hot)***
3 pounds lean chuck, chopped fine
4 tablespoons lard
1 large yellow onion
2 cloves garlic, minced
1 1/2 teaspoon ground cumin
6 Jalapeno chiles, stems and seeds removed
1/4 cup crushed red pepper flakes
3 dried Ancho peppers, stems, seeds removed;cut into 1 inch pieces
1 (10 1/2 oz.) can condensed beef broth
1 can water (use broth can)
1/2 teaspoon dried Mexican oregano, crushed
1/2 teaspoon salt
1 teaspoon white pepper

Directions:
Preheat oven to 350 F. Mix the cheeses. Spread 2 cups of Fritos in a 6 x 13 baking pan. Sprinkle half the onion and half the cheese over the Fritos. Cover the Fritos with chili. Sprinkle on the remaining Fritos, onion and cheese. Cover thoroughly with chili and bake for 15 or 20 minutes until cheese is thoroughly melted. Serve hot with plenty of ice cold Lone Star Beer or milk for those that don't indulge.
Chili: Place the peppers, garlic, and onions in a food processor until chopped fine. Add the meat, salt and white pepper to the processor and course chop meat. Heat up the lard in a large sauce pan or skillet and cook until the meat is brown. In a soup pot add beef broth, water, cumin, and Mexican oregano. Bring to boiling; reduce heat. Add the meat mixture slowly. Simmer uncovered, for 1 1/2 hours or until the meat is tender, stirring occasionally to keep from sticking.

West Texas Buffalo Chili
Ingredients:

1 (8-oz) package dry black beans
1 (8-oz) package dry kidney beans
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10-oz) cans diced tomatoes with green chile peppers
1 (10-oz) can tomato sauce
1/2 (16-oz) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo meat

Directions:
Soak beans in water overnight. Drain and rinse. In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt, and pepper. Reserve the seeds. Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce, and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
Place meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir meat and vegetable mixture into beans. Continue to simmer for 1 hour.

Grangma's Texas Chili

2 lbs. lean chili meat
1 onion, chopped
1 garlic clove, chopped
Salt & pepper to taste
1 tbsp. oregano
1 tbsp. flour
Chili pepper or powder
1 sm. can tomato paste

1. Brown the meat with the onion and garlic.

2. Add the chili seasonings, salt and pepper, oregano during the browning. Add enough chili seasoning until you think it's spicy enough.

3. Add flour to thicken after the meat is brown.

4. Add tomato paste to meat after it's brown.

5. Add enough water to make it soupy.

6. Let simmer on the stove over low to medium heat to let the flavor become enhanced.

Real Texas chili does not have beans but if you like beans you may add them when the water is added. 

If chili becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface. (You can refrigerate overnight and scrape hardened fat off before reheating.) Makes 6 to 8 servings.