The principal ingredient of chili is meat, usually beef, although pork, venison and other red meats are sometime used. Chuck is a good choice for chili and the preferred cut is ½" cubes although chili grind is also acceptable. Chile is the predominant seasoning, with the dark reddish brown Ancho chile being most commonly used. Other popular chiles that are sometimes used include New Mexican, Mulato and Pasilla. "Chili powder" is actually a commercial blend that usually consists of ground Ancho and/or New Mexican chiles, cumin, oregano and garlic. Pure ground chiles are also available and are preferred by many aficionados.
Cumin or "comino" is another seasoning used in nearly all chili recipes and gives it that distinctive "chili flavor". Red pepper or cayenne is used to add heat to chili. Add it to suit your taste.
Here are some chili recipes for you to enjoy.
Crockpot Texas Chili
Texas Beef Council
- 2-3 lbs. round or sirloin steak, cut 1/2-inch thick
- 1 Tbsp. vegetable oil
- 1 large onion
- 3 cloves garlic
- 1 tsp. salt
- 2-3 fresh jalapenos, seeded and chopped
- 1/4 cup dark chili powder
- 2 tsp. ground cumin
- 1 cup dark beer
- 1/2 cup water
- 1/4 cup masa (or cornmeal)
In a heavy skillet, brown the beef with the onion. Drain off excess fat, add garlic and stir over medium heat another minute.
Transfer beef mixture to the crockpot. Add salt, pepper, chili powder, cumin, beer and water. Cover and cook on low for 8-10 hours.
Stir masa or cornmeal with enough water to make a smooth paste. Stir paste into chili. Turn crockpot to high and cook uncovered for additional hour.
Serve over cornchips and top with shredded cheese and chopped onions for a traditional Texas favorite.
Masa is finely ground cornmeal used in tortilla making. It is used to "tighten" the chili and adds flavor. It can be found in the grocery store with the flour and cornmeal. If it is unavailable, you can substitute regular cornmeal.
Serve with hot cornbread and grated cheese for garnish.
Three Chiles Chili
Texas Cooking Online
- 2 Dried California (Anaheim) chiles
- 2 Dried New Mexico chiles
- 2 Chipotle chiles, dried or canned
- 12 oz. Beer
- 2 T Vegetable oil
- 1 Medium onion, chopped
- 2 Large cloves garlic, minced
- 2 lbs. Beef chuck, well trimmed, chili grind
- 1 C Beef broth
- 1 t Ground cumin
- 1 t Paprika
- 1 t Dried oregano
- ½ t Sugar
- 1 t Salt
Split the dried chiles in half and remove stems and seeds (if using canned chipotle chiles, do not add them at this time). Put them in a saucepan with the beer. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally to be sure all parts of the chiles are softening.
