Texas Chili: Chili Con Carne | Tex Mex Queen
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- Опубліковано 3 тра 2021
- Down in Texas, we make our Chili a little extra special. Blended with the beautiful favors of Ancho and Guajillo Chilies, it is no wonder why this dish is a warm steamy bowl of goodness!
INGREDIENTS:
4 Chile Ancho
2 Chile Guajillo
2 garlic cloves, unpeeled
1 medium white onion, peeled
1 tsp cumin
1 tsp Oregano
2 tsp salt
1 tsp pepper
2 Tbs Canola oil
2 lbs. chuck shoulder roast, cut into ½ inch pieces
3- 4 cups water
For serving:
Diced onions
Cheddar cheese
Cilantro
Pickled jalapenos
Warm tortillas
DIRECTIONS:
1) Remove stem and seeds from chiles, place in a bowl and pour boiling water over chiles. Allow them to steep about 10 minutes until they are soft.
2) Once chiles are soft place chiles in a blender along with garlic and onion, cumin, oregano, salt and pepper and ½ cup of soaking liquid. Blend until smooth adding additional liquid if needed. Strain.
3) Heat 1 tablespoon oil in Dutch oven, brown the meat working in batches. Once all meat has been browned, allow Dutch oven to heat up again. Add chile sauce and fry, stirring until lightly browned.
4) Return beef to pan along with water you want the beef covered. Bring to a boil, then reduce heat, cover and simmer for 2 hours, checking regularly. Serve warm with dice onion, cheddar cheese, cilantro, pickled jalapenos and warm tortillas.
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The only authentic Texas Chili Con Carne recipe have found on youtube
Not really just UA-cam chili queens and be prepared
Thank you! Thank you! Thank you! This is the ONLY video of actual chili I have ever seen on UA-cam! Wonderful!
I'm from east europe and we do not have proper mexican/tex-mex restaurants here, so I don't have real knowledge how this meal should look like, but only my fantasized version. This is first recipe that I saw online that actually looks apetizing. It's what I always imagined chili to be, not some slimy, boring botched chocolate-bolognese.
I will definitely be making this as soon as my dried chilis are delivered.
It’s so interesting how important personality is... when the video 1st started I wasn’t sure what I felt... but I kept watching. Within no time, you’re smile and authenticity won me over. It would be fun to be in the kitchen with you. Keep Shining your light and thanks for sharing your knowledge and the great video. All the best...
She’s a beautiful lady too
This is probably the closest to the original form of chili con carne, and also the most sophisticated.
Thank you for the support! So glad you liked it!
did this recipe again Queen...better than the first time.
Your Majesty, you are the Top Tex Mex Queen, God bless you .
Thanks from Australia well done
This is real chili and I am a San Antonio native
From a Native Texan, you are a true Chili Queen! Thank you for a very well done video and a concise recipe! I’d add a smidge of brown sugar, Worcestershire sauce, and I always use a dark beer (Shiner!!)
I'm with ya sir
Hello I made this Texas chili for my church they were have a chili cook off I won 1st place. In California we put beans in ours the people really liked it!! Now it is my go to chili recipe thank you
Wow!! I have seen many recipes searching for Con Carne Chilli. This is absolutely the BEST OF ALL!!! God bless you and greetings from South Africa...
Thanks for tuning in!
It's probably the most authentic. No ragu sauce with or hot dog sauce like the other
WOW!!!!! What an amazing recipe! You totally hooked me on prepping the chilies. You truly know your stuff. Thank you! Thank you! Thank you.!
Very well explained and cooked. I have to go shopping now and afterwards I'll have chilli con carne. You are such a lovely person, keep it that way.
De nada! And thank you for watching!
Made this for the family today with a few customizations, it was a big hit thank you!
I love your Texas chili recipe I used it last year to enter a contest at my church I won first place at our harvest festival. I entered again and I won first place again. All the other chili they were entered I had beans that's how I used to eat mine but with this Texas chili I will never go back people love love love it. I love your UA-cam channel I watch it often I have subscribed thank you have a great day
never use beans
I like it ! I'm making it SOON.
I'm going to say this is about as authentic a Tex-Mex chili recipe as you're going to find anywhere. No beans, no tomatoes whatsoever, no stock or broth even, just browned chunks of beef simmered in a rich chili mole.
Exactly and I am a native San Antonian
It’s almost authentic. She used canola oil. Back in the old days, oil was not common. It was typically lard or butter. However canola oil would be fine and you probably won’t taste the difference. I would probably use avocado oil since it’s technically slightly healthier
A masterpiece
You're a great teacher! Thank you!
Was looking for an easy delicious recipe and found one thanks so much
Looks delicious! Thanks for sharing.
The real deal mam, Thank you from Ft. Worth Tx.
Outstanding!
My love so much chili Thani for sharing sis
Great informative video. I was first introduced to texas style chili while working at a fly in fishing camp in northern Canada. The texan(i presume, i didn't ask) was making it and he said he had to improvise do to the grocery store not having everything wanted but it had what he needed. I suggested he try moose meat instead of beef and he flipped out(in a good way). I had a friend meet him at the airport with a frozen moose roast. If he actually got that past customs down to texas, I have no idea.
It's not Texas style it's real chili
@@chelleroberson3222 I'll go with that. I'll call the stuff I and many others make "Meat and beans styled after Texas chili". We cool?
@@darrylsh chili con carne not chili con beans . Everything else is a cheap imitation
@@darrylsh no ground beef in real chili
@@chelleroberson3222 I hear ya. If my dad shoots an elk this year I'm gonna try that. Probably not many of those in texas.
Definitely offering some good tips to level up the flavor that I've not seen in other Texas Chili videos. However, I would not cook this dish covered unless you add sugar at the end due to the acidity that will get trapped by the unreleased steam carrying acid from all the chiles. I would add a sweet element either way(cooking covered or uncovered) to balance the acidity of the dish...
Don't you lose much of the aromatics letting it steam off uncovered? I suppose a small dollop of local honey would be called for anyway, interesting thought you raised.
Just found this channel. I'm learning so much from you...more please.
This looks wonderful and I very much appreciated the step by step instructions so I might make this myself. Would anyone mind if I stopped my bowl with Cheese AND Sour Cream..?
Delicious!!
Looks great! Pretty much how I have made it in the past. Here in Maine I have used hanger steak with great results and just a half bottle of a good dark flavorful coffee like stout in addition to the pepper water. They really compliment each other and tone down any possible bitterness that can sometimes come from the pepper water. I may try using a smoked salt this time instead of a regular Kosher salt.
Nice.
Lovin it
So delicious ❤️from Denmark
Great recipe. It was so good. Now my family has me make it once a week, what is the name of the song in the video . I like that too
Liked you immediately and subscribed. !!! 😎👍
Thanks for this content. I keep trying to explain to my coworkers here in the Southeast USA that Chili Con Carne or Texas Bowls of Red are not created by including tomatoes, by including beans, or by using finely ground beef(beef paste).
I admit I was surprised by no tomato. My family is about to be shocked. Maybe I'll keep an emergency can of Wolf's, just in case. ;P :P
Amen
@@raymondjayjohnson693adding tomato sauce turns into a ragu
CHILLAAAAAAA 🥴
This looks amazing! I wanted to verify that you use unpeeled garlic cloves in your recipe as stated? Plan to make this soon! Thanks.
The chili Queens actually toasted the garlic with the peels on using a comal or skillet until charred then they unpeel very easily and placed in a molcajete or blender. Charring the unpeeled garlic gives it a slight smoky more intense flavor.
My variation is wood smoke the meat and chili peppers in talo. True smoky chili flavor.
Do you ever use beef cheek for chili?? I did for a contest last year ( I didn"t win)... But, I felt it was good.
Лайк!!!
Extra cheese for me please!!
Yes please
SI!!
With some Sour Cream please..?
I really want to can this recipe. Anyone know how ?
Lookup chili queens
Traditional canning in glass jars?
I am not sure you could safely accomplish that goal. Traditional canning in glass jars allows certain types of foods to be stored for many months without refrigeration. The problem is the oxygen that remains in the watery mixture. Botulism here we come. Glass jar preservation of fruits usually involves overwhelming amounts of sugar to drive down the oxygen levels such that bacteria have a difficult time growing. I've never read of home canners successfully and safely canning this type of mixture. I would guess that if you completely drowned each piece of the beef in huge masses of the chili mixture and then canned it then it might last safely at room temperature for no more than 4 days.
Now THAT is a proper bowl of red. My only critique would be the use of plain water instead of a liquid that
would add some flavor, like stock, or beer..or both. I like to use a blend of 2 parts beef stock to 1 part chicken stock.
love this idea! will try next time!
Then it would a stew not chili con carne
@@chelleroberson3222 Uh...chili con carne IS a type of stew. And using stock vs water has absolutely nothing to do with that.
No chilli toasting required?
You can if you want to to add a bit more smokiness, but shes going by a recipe of the chili queens. Their were a lot of chili queens setting up chili stands in military plaza in San Antonio, so I imagine they all differed in their recipes. Some I'm sure toasted the peppers. Most used half beef and half pork browned in beef tallow because in San Antonio pig farmers were more abundant then beef farmers because of the region. I have one recipe from a Chili Queen from a historical museum similar to this one I use as my go recipe for chili and when I make enchiladas. The chili sauce they made for chili was also was used to make enchiladas.
@@fastmoneyflow Thanks!
I have a question; what's the difference between Chile con Carne and carne guisada. What's your input!
chile con carne has chiles and carne guisada is simply stewed meat -
Carne guisada is a modern day white person of chili con carne
The broth
Looks great. Small criticism: You should have used the 2 cups of water to rinse in what was left in the blender. (PS. Beans DO belong in Chili. There is CHILI and CHILI CON CARNE. IF Chili Con Carne is ''with meat'', then what is Chili without Carne?? Chili Beans are the STAPLE of Chili. Without beans as the base, you only have pepper sauce.)
Beans don't belong in chili nor tomato
Chilies are peppers hence the name chili con carne dipshit
Chili with out carne is just salsa de chilies, chilies is the Spanish word for peppers
Research the chili queens
What does "no te dejes" mean? I had a Spanish lesson decades ago where the teacher said it meant, "Don't you understand?" -- but when I look it up now it seems to mean something else, almost like "Don't be fooled."
You had me until you said , "Pickled Jalepenos", gross. Go Fresh or Go Home!
It's almost like every family has its own preferences!
I take it ur not from south Texas
Your really going to freak when you realize you can do both.
Great recipe,but the way she pronounce chilis just doesn't sound right with the rest of the way she talks.