Texas-Style Chili
This Texas 'Roadhouse' chili recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, The Heaven On Seven Cookbook. Where It's Mardi Gras All the Time! Yee-Haa! It's Texas, podnuh, so that means no beans in this chili. But there is plenty of meat, from pork loin ends to beef stew meat to ground beef. I think you'll like the taste that comes from the different types of chile peppers.
Submitted by: Jimmy from Chicago, IL, USA
Yield: Serves 8-10
Preparation Instructions:
- Heat a large (7-quart) Dutch oven, preferably enameled cast iron, over high heat until very hot, at least 5 minutes. Add 3 tablespoons of the oil.
- When the oil is hot but not smoking add the beef stew meat and brown on all sides for 3 to 4 mnutes, stirring frequently.
- Using a slotted spoon, transfer the meat to a large bowl and drain fat from the pan. Add 2 tablespoons of oil to the pan and brown the pork for 3 to 4 minutes.
- With a slotted spoon, transfer the pork to the bowl holding the beef; drain fat from the pan. Add the remaining 1 tablespoon of oil and brown the ground beef; this takes appoximately 5 minutes.
- Transfer to the bowl holding the other meat. Add the onion, jalapeno and garlic puree to the pan; saute for 5 mintues.
- Add all of the remaining ingredients. Bring to a boil over high heat and simmer uncovered, for 10 minutes. Cover, reduce heat to low, and simmer for 1 and ¼ to 1 and ½ hours.
- Serve bowl of chili topped with a small portion of the salsa.
Pico de Gallo Salsa
thespicehouse.com
More About This Recipe
Texas style chili usually contains lots of meat but no beans. If you like them, add drained and rinsed canned kidney, black, or pinto beans near the end of cooking. To reheat refrigerated chili, thin with a little stock or water.
used my assortment of dried Mexican chillies instead of powder, and cooked for 2 hours in the oven after the initial fry up, a handy hint when cooking in the oven is to cover top of stew with a piece of baking paper cut to fit, this enables you to cook for 1 1/2 hrs and lose very little liquid. But anways served with crispy strips of fried tortilla (home made of course) and it is bloody beautiful, thanks I will definately cook this again!
This chili tastes NOTHING like the chili at Texas Roadhouse. Don’t even waste your time!
For those disappointed because its not Texas Roadhouse’s Chili – realize that its Texas Roadhouse Chili from Heaven on Seven restaurant.
The best way to make this chili…add spices to taste..it works much better. The first time I made it I did not like it at all…then, I made it again..only adding spices ..tasting and adjusting receipt to my taste and it turned out GREAT..