Recipe courtesy of Guy Fieri
From:
Food Network Magazine
Guy's Texas Chili
Getting reviews...
- Level: Easy
- Total: 3 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 467
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 39 g
- Cholesterol
- 115 mg
- Sodium
- 1189 mg
- Level: Easy
- Total: 3 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 467
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 39 g
- Cholesterol
- 115 mg
- Sodium
- 1189 mg
Ingredients
Directions
- Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
- In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
- Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
