Texas Chili – Southern Recipe

Texas Chili – Southern Recipe

Ingredients:

3 lbs of beef (ground)
1 lb of pork (ground)
1/2 Tbsp of bacon fat (or 5 pcs of precooked bacon strips then crushed)
1/16 c of sugar (white)
1/8 c of sugar (dark brown)
1 Tbsp of soup base (beef)
1/2 tsp of coffee (instant or real)
1 c of celery; chopped
2 tsps of salt
1 tsp of thyme
1 tsp of cumin seed
1 tsp of garlic (powder or minced)
1 Tbsp of cocoa powder
2 pcs of bay leaves
1 tsp of cilantro
1/2 Tbsp of oregano (Mexican)
1 tsp of hot sauce (Tabasco)
or
1 tsp of ground pepper (cayenne)
3/8 c of chili blend
2 Tbsps of paprika
48 oz of juice (V-8)
1 c of onion; chopped
1/2 c of peppers (green or red); chopped
16 oz of stewed tomatoes (canned)

Instructions:

Brown beef together with pork then drain excess fat; place inside a crockpot. Add bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, onion, peppers, and stewed tomatoes. Cover; continue to cook 4-6 hours at high or 8-12 hours for low.

To Cook Using The Stove:
Brown beef together with pork then add onions till they turn translucent; set aside. Cook bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, peppers, and stewed tomatoes; mix them well.

Cook for five mins. Add the browned meat; cover. Slowly cook above gentle heat for four hours or more, stirring every 10-15 mins.

Texas Chili – Southern Recipe

Dallas Chili Recipe

Dallas Chili Recipe

Ingredients:

6 lbs of beef (brisket); ground coarsely
4 Tbsps of hot chile (red); ground
1 Tbsp of mild chile (red); ground
1/2 Tbsps of chile (Caribe)
1 tsp of pepper (Cayenne)
2 Tbsps of oregano (dried)
8 cloves of garlic; crushed
4 pcs of bay leaves
1 tsp of gumbo file (ground sassafras)
3 Tbsps of cumin (ground)
3 Tbsps of woodruff
1 tsp of paprika
1 Tbsp of salt
1/3 c of drippings (bacon)
2 Tbsps of lemon (juice)
2 Tbsps of lime (juice)
1 Tbsp of mustard (Dijon)
2 Tbsps of corn flour
4 cans of beer (12 ozs)
1 Tbsp of Worcestershire sauce
1 Tbsp of sugar
1 Tbsp of fat (chicken, optional)
Hot sauce (pepper, optional)

Instructions:

Mix beef together with salt, paprika, woodruff, cumin, gumbo, bay leaves, garlic, oregano, cayenne, Caribe and chile. Heat drippings on moderate flame and add meat mixture on pot.

Then break lumps and continue cooking, stirring from time to time, ’til meat becomes brown. Add rest of the ingredients including optional ingredients when used.

Boil mixture then reduce flame to simmer for two hours while uncovered. Season to taste when necessary then simmer 10 more minutes, still uncovered.

Add beer/water when necessary. Skim fat off prior to serving.

Dallas Chili Recipe

Buffalo Snort Red Chili With Armadillo Meat Recipe

Buffalo Snort Red Chili With Armadillo Meat Recipe

Ingredients:

1/2 lb of bacon (with fat)
10 oz steak (T-bone); finely chopped
5 lbs beef (chuck); coarsely ground
12 oz beef (Lone Star)
1 lb of armadillo meat (fresh)
2 lbs finely chopped onions (spanish)
5 Tbsps red powdered chili (New Mexican)
2 Tbsps powdered cayenne
1/2 c green chili (New Mexican)
4 pcs Jalapenos (stems and seeds)
1 pod of red chili (New Mexico)
1/2 tsp of tabasco (sauce)
1 tsp paprika (hot, Hungarian)
1 lb of Italian spicy sausage
3 lbs crushed tomatoes (plum)
1 Tbsp oregano (Mexican)
1 1/2 c of water
1 1/2 c diced bell pepper
1 Tbsp of brown sugar
1 Tbsp chopped garlic (in oil)
2 tsps of salt
2 Tbsps Worcestershire sauce
5 Tbsps cumin (ground)

Instructions:

Pre-heat stockpot and fry bacon. Add onions and cook til tender. Gradually add in the other ingredients, starting with the meats (T-bone steak, beef chuck, Lone Star beef and armadillo), spices then sauces. Increase heat until it boils, then reduce temperature. Simmer in about two hours. Serve while hot.

Buffalo Snort Red Chili With Armadillo Meat Recipe