If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Authentic Texas Border Chili
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- #89159
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 medium tomatoes
1 large Bermuda onion, finely chopped
1/4 teaspoon dried Mexican oregano
2 teaspoons paprika
5 cloves garlic, finely chopped
4 pounds coarse ground beef shank
1 tablespoon butter or bacon drippings
4 scallions, in bunches, chopped
5 bell peppers
5 serrano chilies, fresh
1 pound chorizo sausage or other non-Italian sausage
4 cloves garlic, finely chopped
2 teaspoons salt
4 tablespoons ground hot red chili powder
4 tablespoons ground mild red chili powder
3 tablespoons cumin seeds
beer
water
directions
Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.
Melt the butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chilies, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
Place the cumin seeds in a 300 degrees F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet.
Stir the vegetables into the beef and tomato mixture. Add the salt, ground chili, cumin, and enough water or beer to cover.
Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
added by
glewis
nutrition data
491 calories, 32 grams fat, 13 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
January 22, 2011
I've been making chili for years...with beans...and without. With beef or turkey. I've even tried the box starter kits o buy at the store. All said, this reciept was the best I've ever made. I made a batch for my family and friends (6...2parents and 4 kids) and everyone loved it. They said...and I agreed, the chili wa AWESOME!!! The eat was perfect....not to hot not to mild...just right. The combination of beef and liguise was righ on. Th roasted cumin seed adds a really nice taste. I did add a couple of items...tomato paste as well as a can of stewed tomatoes. This added a little bit of natural sweetness as well as moister/water (versus add water...the stewed tomatoes were a perfect addition.