Texas Style Chili

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Freaking amazing. I compared a couple of Texas chile recipes and the main difference I made was using 3 lbs of boneless short ribs vs the meat suggested. Regardless of your choice, 1 inch cubes are TOO BIG. Take the extra time and dice the meat to 1/4 - 1/2 inch cube size. I used jalapenos ( 2 w/ seeds, 1 w/o and for the "New Mexican" chilies I used 2 poblano and 3 red Fresno--roasted, seeded and chopped. I only used about 4 & 1/2 tbsp chili powder after reading reviews. This is an excellent recipe. Take the time, use quality ingredients, and allow it to "mesh" (maybe 18-24 hrs before serving . . . and enjoy. Would be great with cornbread or over white rice or even egg noodles. Honestly, I cannot wait to make again . . . I was very impressed with myself after making this recipe.

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"I'm sorry, but beanless chili should be outlawed" --- Yup, Sorry Berkeley 43... beans don't belong in Chili. As a native Texan I know you'd be outlawed for bringin' you Cali-flavor to real Chili. ;o... again, I wouldn't spit it out, just might shake my head at your cute attempts at real food.

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To Berkeley 43,
Beans are not part of traditional Chile con carne or anywhere in Texas for that matter, some cooking contest even forbid it as an ingredient. It's not considered authentic chili in most parts of the US. Only Cincinnati style chili uses beans and ground beef. That type is used as a condiment on hot dogs. It also does not have any western, Native American, or Mexican roots. It was created by a Greek immigrant using Middle Eastern spices trying to make American spaghetti. Both are popular in America, it’s just that some people enjoy cave aged cheese while others enjoy Velveeta.

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It could have been my oopsie, but I thought it was a little bitter. I used the Shiner Bock which I love, but maybe it was the cumin??? Anyway, I added some brown sugar to taste and it turned out really fantastic as it added another flavor profile.

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I made this chili last night and it has really great flavor. Whenever I put steak into chili, it tends to get tough, especially when I reheat the leftovers, so I substituted tri-tip for lean ground beef and hot sausages and it was great. I also added a bag of red beans that I soaked overnight (I'm sorry, but beanless chili should be outlawed! I put green onions & cilantro on top, but this heavy chili definitely needs some type of dairy to top it off - sour cream would be perfect.

Heat: I used 3 seeded serranos, 1 seeded jalapeno and 1 jalapeno with seeds and it was the perfect amount of heat for me, and I like a good amount of heat! I might throw in 1 or 2 anaheim chilles next time for good measure.

Next time: I would use maybe 4 1/2 to 5 tbsp of chili powder, since 6 tablespoons was a little overpowering. I would also use 4 cups of beef stock instead of 5. I thought that with the addition of beans it might need the extra cup of broth, but it was definitely too much. I might even do 3 cups with no beans.

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What a great recipe! I know its supposed to be for people who like heat, but I'm telling you I've made this recipe several times and frankly there are just people like us who can't take the heat. But I love the depth of flavors of this recipe so I just use one or two jalapenos, 3-4 tblsps chili powder and a couple of Anaheim chilies and maybe a green pepper. And then I make some corn bread and put it on the bottom of the bowl and spoon the chilli over the cornbread and top it off with green oinions and sour cream. OMG, to die for.

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Threw a Texas style BBQ and made this chili...it was a big hit!

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This recipe has replaced the old tried and true LBJ recipe for Christmas chili. I'll never make anything else. Yum!

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I love emerils cooking this chili was the best my kids and family are always asking me to make my chili when i make chili everyone friends and all want theres times were they have me making chili 4 times a week but this recipe was a little different and it passed with no problem i loved it

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For a chili with no beans it was great! My husband loved it. I made it with tri-tip and the meat was a little dry so 2 hours is about all you need for the cooking process. I served this to guests so made a couple of days ahead so the flavors would meld. They loved it. It has the right amount of heat.