Superbowl Texas-style Chili

Superbowl Texas-style Chili Recipe

Region / culture: USA | Servings: 6

Introduction

Superbowl Texas-style Chili is a hearty and flavorful dish that is perfect for game day or any cold winter night. This chili is packed with tender chunks of beef and pork, as well as a blend of spices that will warm you up from the inside out.

History

Texas-style chili is a traditional dish that has been enjoyed for generations in the Lone Star State. This hearty stew is said to have originated in the 1800s, when cowboys would cook up a pot of chili over an open fire while out on the range. Over the years, the recipe has evolved and been passed down through families, with each cook adding their own twist to the classic dish.

Ingredients

20 small dried hot chili peppers or 2 tbsp crushed red pepper
2 dried Ancho peppers or 2 tbsp chili powder
0.75 lb (340 g) beef round steak, cut into 0.5 inch cubes
2 tbsp cooking oil
0.75 lb (340 g) boneless pork, cut into 0.5 inch cubes
1 cup chopped onion
3 cloves garlic, minced
1 tbsp ground cumin
0.5 tsp paprika
0.25 tsp ground black pepper
1 x 14.5 oz (411 g) can beef broth
1 x 12 oz (340 g) can beer
3 cups hot cooked pinto beans and/or hot cooked rice
sliced jalapeno peppers (optional)

How to prepare

Crush hot chile peppers, if using.
Remove stems and seeds from Ancho peppers, if using. Cut into 1-inch pieces.
Put hot peppers and Ancho peppers into a blender container or food processor bowl. Cover and blend or process until ground. Let pepper dust settle before opening blender or food processor. (If using crushed red pepper and chili powder, stir them together.) Set aside.
In a large saucepan or Dutch oven, cook half of the meat in hot oil until brown.
Remove meat and set aside.
Add remaining meat, onion, garlic, cumin, paprika, ground black pepper, and ground chili pepper mixture (or the crushed red pepper and chili powder mixture, if using).
Cook until meat is brown.
Return all meat to the saucepan. Stir in beef broth and beer.
Bring to a boil. Reduce heat and simmer, covered, for 45 minutes.
Uncover and simmer for about 30 minutes more or until the meat is tender and the sauce reaches the desired consistency, stirring occasionally.
Serve with hot cooked pinto beans or rice.
Garnish with sliced jalapeno peppers, if desired.

Variations

For a vegetarian version, substitute the beef and pork with extra vegetables such as bell peppers, corn, and zucchini.
Add a can of diced tomatoes for a chunkier chili.
Experiment with different types of beans, such as black beans or kidney beans, for added texture and flavor.

Notes

Make-ahead tip: Prepare chili; Cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen chili to saucepan. Cook over medium heat until heated through, stirring occasionally to break apart.

Cooking Tips & Tricks

For extra heat, add more crushed red pepper or jalapeno peppers to the chili.

- Be sure to let the pepper dust settle before opening the blender or food processor to avoid inhaling the spicy fumes.

- For a thicker chili, simmer uncovered for a longer period of time until the sauce reaches the desired consistency.

- Serve with your favorite toppings, such as shredded cheese, sour cream, or diced onions, for added flavor.

Serving Suggestions

Serve this chili with a side of hot cooked rice or pinto beans for a complete meal. Top with sliced jalapeno peppers for an extra kick of heat.

Cooking Techniques

Be sure to brown the meat in batches to ensure that it cooks evenly and develops a rich flavor.

- Simmer the chili over low heat to allow the flavors to meld together and the meat to become tender.

Ingredient Substitutions

If you can't find Ancho chili peppers, you can substitute with regular chili powder.

- Feel free to use ground beef or turkey instead of round steak for a different flavor profile.

Make Ahead Tips

This chili can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve this chili in individual bowls and garnish with a dollop of sour cream, a sprinkle of shredded cheese, and a few slices of fresh jalapeno peppers for a colorful and flavorful presentation.

Pairing Recommendations

This chili pairs well with a cold beer or a glass of red wine. Serve with a side of cornbread or tortilla chips for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 14g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 24g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 6%

- Calcium: 4%

- Iron: 20%

Alergens

Contains: None

Summary

This Superbowl Texas-style Chili is a rich and hearty dish that is high in protein and iron. It is a great source of vitamins A and C, and is relatively low in calories and carbohydrates.

Summary

Superbowl Texas-style Chili is a classic dish that is perfect for feeding a crowd on game day or for a cozy night in. Packed with tender chunks of beef and pork, as well as a blend of spices, this chili is sure to warm you up from the inside out. Serve with your favorite toppings and enjoy a bowl of this hearty and flavorful stew.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Superbowl Texas-style Chili. It was back in the early 1980s, and I was visiting my cousin in Dallas for the weekend. My cousin, a die-hard Cowboys fan, invited me over to watch the big game with him and a few of his friends. As we settled in front of the TV with our beers and snacks, my cousin proudly announced that he was going to make his famous Texas-style chili for the occasion.

I watched with fascination as he pulled out all the ingredients and started cooking. He explained to me that true Texas-style chili is all about bold flavors and a spicy kick, with no beans allowed. Instead, the focus is on a rich, meaty base that simmers for hours to develop a deep, complex flavor.

As I helped him chop onions and brown the ground beef, I couldn't help but ask him where he had learned to make such a delicious dish. He chuckled and told me that the recipe had been passed down through generations in our family, originating from our great-grandmother who had lived in Texas back in the early 1900s.

He went on to tell me stories of how our great-grandmother had learned to make chili from a local rancher, who had shared his secret recipe with her in exchange for her help during a cattle drive. From that day on, chili had become a staple in our family's cooking repertoire, with each generation adding their own twist to the original recipe.

As the chili simmered on the stove, filling the air with a mouth-watering aroma, my cousin handed me a spoonful to taste. I closed my eyes as I savored the rich, smoky flavors and the fiery heat of the spices. It was unlike any chili I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I have made this Superbowl Texas-style Chili countless times, tweaking the recipe here and there to suit my own tastes. I have added my own special blend of spices, experimented with different types of meat, and even thrown in a handful of beans on occasion (much to the horror of my cousin).

Each time I make this chili, I am transported back to that day in Dallas, surrounded by friends and family, cheering on our favorite team. The memories of that first taste of true Texas-style chili will always hold a special place in my heart, reminding me of the rich culinary heritage that has been passed down through generations in our family.

So as I prepare to make a fresh batch of Superbowl Texas-style Chili for this year's big game, I can't help but feel a sense of pride and gratitude for the traditions and recipes that have been handed down to me. I know that with each spoonful of this delicious chili, I am not only honoring my great-grandmother's legacy but also creating new memories that will be cherished for years to come. And who knows, maybe one day I'll pass on this recipe to my own grandchildren, keeping the tradition alive for generations to come.