Texas Chili Recipe
Texas Chili Recipe
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We love exploring our travel destinations through food. We read about the local foods before we go and try out as many as we can. Every family vacation we find new favorites! When we return home I add them to the list of things I make regularly for dinner.
We brought back spices from our trip to Turkey and love using them in salad and meat dishes for example. If Texas is on your list of places to visit, and even if it isn’t – you’ll love the state dish – Texas Chili.
Texas comes in various degrees of ‘heat’ and you can adjust according to your love of, and tolerance of spice. There are lots of varieties of chili and here are my favorites for you to try.
Vegetarian Texas Chili Recipe
This is my own personal Texas Chili Recipe which I have developed over the years. The taco spice – instead of chili spice, is not a typo. Instead, it is part of what makes my Texas chili recipe different and delicious. Give it a try and let me know what you think.
24 ounce chopped onions and bell pepper frozen mixture
12 – 16 ounces of sliced button mushrooms
12 – 16 ounces sliced portobello mushrooms
1 cup dried green lentils
1 cup dried red lentils
24 ounces chicken bone broth
1/2 package dried Taco seasoning *I like McCormick.
1 – 16 ounce can of garbanzo beans
1 – 16 ounce can of petite diced tomatoes
1 – 16 ounce can of tomato sauce
Rinse dried lentils. Pour bone broth into soup pot and add the lentils. Bring to low boil and cook for 5 min less than suggested on package – usually 7 -10 minutes. Then add remaining ingredients and simmer for 10 minutes.
The variety of beans in this recipe give it a variety in textures and subtle flavors that are unique to each type of beans.
Optional serving suggestions:
Serve with rice. Top with shredded cheese, jalapeño slices and salt to taste.
This chili has won awards and feels a little fancier than most.
1 – 14.5 can stewed tomatoes
1 – 6 ounce can of tomato paste
1 carrot sliced
1 onion chopped
2 stalks celery
1/4 cup white wine
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottle steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 – 1.25 package chili seasoning mix **McCormick is my favorite!
1 tsp ground cumin
1 – 15 ounce kidney beans
1 T chopped fresh parsley
- In a large pot over med low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
- While tomato mixture is simmering, in a large skillet over med heat, cook bacon till crisp. Place on paper towel to soak up grease. Cook beef in bacon drippings until brown and then drain. Stir chili seasoning into ground beef.
- Stir seasoned beef, cumin, and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
- Stir in beans, cilantro and parsley. Heat well then serve.
We always serve chili with rice and saltine crackers. A few avocado slices on top are a nice and tasty touch, too.
When I tried this I changed the ground beef to ground bison and since I’m allergic to kidney beans (I know – how weird is that for a food allergy?) so I changed those to navy beans. This recipe is really good – a bit sweeter than the usual recipe because of the carrot. (You can get a really different but subtle taste in your spaghetti sauce with a carrot, too.)
There are two camps of chili people in Texas: those that think beans belong in chili and those that think beans do not! I personally think beans are a great addition to chili – you can sure tell by my favorite chili recipe above which has three types of beans in it! Black beans are a great choice for your chili as they have a lovely texture and flavor.
2 cans (15.5 ounces each) Bush’s Black Chili Beans
2 cans(15.5 ounces each) Bush’s Kidney Chili Beans
1 T canola oil
1 med red onion, chopped
3 cups reduced sodium vegetable broth
2 cans (15.5 ounces each) whole kernel corn, drained
1 can (15.5 ounce) crushed tomatoes
3 T taco seasoning mix packet
shredded cheese, nonfat Greek yogurt, chopped cilantro, crushed tortilla chips, avocado
- Heat oil in stockpot over med heat. Add onion, cook and stir until they begin to soften, about 3 minutes.
- Add seasoning. Stir and cook one minute.
- Add the beans, broth, tomatoes, and corn. Stir well.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Serve with optional toppings if desired.
Texas Chili – The real scoop
Since Texas is the official food of Texas, naturally you’ll find lots of chili available and lots of opinions on what is REAL Texas chili and what is the BEST Texas chili and so on.
When you visit Texas you’ll find that people are passionate about their chili. Many families have their own recipe and feel strongly that IT is the REAL Texas chili.
This post always gets really strong reactions such as:
***Vegetarian? REAL Texas chili can’t be vegetarian!!
***Vegetarian? That chili isn’t vegetarian because it has CHICKEN broth in it!
***BEANS? REAL Texas chili doesn’t have beans.
**BEANS? REAL Texas chili only has _______ type of bean.
**Spice? If it isn’t spicy enough to melt the spoon you are stirring it with, then it isn’t REAL Texas chili.
To all of that I say BALDERDASH!!! Or, more Texan like – HOG WASH. What makes REAL Texas chili? Well….perhaps REAL Texas chili is only found in Texas? Only cooked by Texans?
Who knows? Who cares!
So quit yer belly aching and get to cooking up a BIG steaming pot of whatever style chili you like and eat up! It is more important to have a hot bowl of chili on a cold night that to argue with yer neighbors over what’s in the chili. Make your momma an ’em proud and be nice!!
Natalie, The Educational Tourist