Chili con carne, commonly known in American English as simply “chili“, is defined as “a spicy stew containing chili peppers, meat (usually but not always beef), and often tomatoes and beans.”
Everyone knows what chili is: loosely defined, chili is a spicy stew of chiles and other spices, meat (usually beef), and often also beans and tomatoes. For many of us here in the upper Midwest, homemade chili also includes lots of garlic, sauteed onions, bell peppers and cumin.
Chili recipes vary widely, however, by region (and even by household) as to the exact ingredients, and appropriate proportions of seasonings.
- beef chunks (stew meat or roast, not ground beef)
- garlic and chiles (onion is debatable, some want it only for a garnish)
- masa harina or cornmeal to thicken the sauce
- few or no tomatoes
- and NO BEANS (a shocking omission to this northern chili lover)
AllSpice’s Texas Chili Seasoning follows the Lone Star chili guidelines, and blends New Mexico and Ancho chiles with garlic, paprika, bell pepper, corn masa flour and colorful carrot powder.
Texas Chili Seasoning lends a mild heat and slightly smoky aroma to everything from crunchy snack mixes to smooth dips and sauces, and, of course, is just what you need to make an authentic “bowl of red.”
We promise not to tattle if you make “inauthentic” Texas chili, and add some sauteed onions and beans to your delicious creation, either. Especially if you invite us over to share a bowl with you.
AllSpice Texas Chili Seasoning is $5.40 for the 1/2 Cup jar.
1/2 (14 oz) box of Rice Chex cereal
1/2 (14 oz) box of Corn chex cereal (you could use wheat in place of either of these)
1/2 (1 lb) bag of pretzel sticks
1 (7.5 oz) bag of Bugles (regular)
1 regular can (8.75 oz of deluxe mixed nuts
1 Cup of your favorite nut – or use more mixed nuts
1-1/2 sticks (1/2 Cup) butter
2 Tbsp Texas Chili Seasoning
1/2 Tbsp Worcestershire Powder
1 Tbsp Garlic Powder
1/2 Tbsp your favorite Hot Sauce
Preheat oven to 250°F. Combine the cereal, pretzels, bugles, and nuts in a large bowl, and mix them up.
Melt the stick of butter in a saute pan over medium heat, then add the dry seasonings and hot sauce, stirring to dissolve the spices into the butter. Remove from heat.
Spoon the spiced butter mixture over the dry ingredients and toss to thoroughly coat all the snack mix pieces in butter.
Transfer spiced snack mixture to a rimmed baking sheet. If ingredients cannot be spread out in a single layer on the baking sheet, divide the mixture between two baking sheets.
Bake for 1 hour, stirring every 15 minutes. Remove baking sheet(s) from oven and allow mix to cool before serving, or storing (up to 1 week) in an air-tight container.
Adapted from Little Magnolia Kitchen
2 ounces Dried Whole New Mexico Chile
1/2 tsp freshly Gound Black Pepper
5 Tbsp lard, vegetable oil, or rendered beef suet
2-1/2 lb boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 Cup finely chopped onion
3 large cloves garlic, minced
2 Cups beef stock , or canned low-sodium beef broth, plus more as needed
2 Tbsp masa harina (corn tortilla flour)
1 Tbsp firmly packed dark brown sugar, plus more as needed
1 1/2 Tbsp White Traditional Balsamic Vinegar, plus more as needed
Place the chiles in a straight-sided large skillet or dutch oven over medium-low heat, and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don’t let them burn or they’ll turn bitter.
Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but be careful to not wash away the flesh).
Place the chiles in the blender along with the cumin, black pepper, 1 Tbsp salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
Return skillet to medium-high heat and melt 2 tablespoons of the lard, suet or vegetable oil. When it begins to smoke, swirl skillet to coat with fat, and add half of the beef. Lightly brown beef on at least two sides, about 3 minutes per side, reducing the heat if the meat begins to over-brown or burn. Transfer meat to a bowl and repeat with 2 more tablespoons of lard (or other fat) and the remaining beef. Reserve.
Cooling the skillet slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add onion and garlic and saute for 3 to 4 minutes, stirring occasionally. Add the stock and remaining 2 cups water.
Gradually whisk in the masa harina, being careful to avoid lumps. Stir in the homemade chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits.
Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, about 2 hours.
Add the brown sugar and vinegar to the beef stew, and add more salt to taste if needed; gently simmer 10 minutes more
(At this point, it may look like there is excess liquid. Remove the pan from the burner, and let the chili stand for at least 30 minutes. The meat will absorb much of the remaining broth/sauce in the skillet, and the meat will be coated in a thick, somewhat fluid sauce. If the mixture seems too dry, add more broth or water. If the mixture seems a too liquid, allow it to cook awhile longer. Adjust the balance of flavors with a additional salt, sugar, or vinegar, if needed.)
Reheat chili serve topped with sour cream and a lime wedge.