Extra Hot Texas Chili

"I have had this written down for years. My son and I love it. DH and daughter thought it was on the HOT side. This is really good! We like it served on top of rice with the Pinto beans on the side. Hope you enjoy!"
 
Download
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Stacee R. photo by Stacee R.
photo by Stacee R. photo by Stacee R.
Ready In:
1hr 45mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In a large sauce pan, brown half of the meat in hot oil.
  • With a slotted spoon, remove meat and set aside.
  • Add remaining meat, onion, garlic, cumin, and ground chile peppers; cook till meat is brown.
  • Return rest of meat to pan.
  • Stir in remaining ingredients; bring to a boil and reduce heat.
  • simmer, uncovered, for 1-1 1/2 hours or until meat is tender, stirring occasionally.
  • Serve with hot cooked Pinto Beans.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. WOW IS THIS CHILI EXTRA HOT! I made this a bit different with pork tenderloin and for the ancho chilis I used about 1 Tbsp chilis in adobo. I did use the crushed red pepper flakes, but just half of the amount called for. This chili was too hot for me and Buddha who can't seem to get enough heat in chili said it was too hot. You definitely need to be a fire eater for this chili. Thanks for sharing the recipe, it sure is a hoot to finally make something for DH that he says is too hot. A rarity, lol.
     
  2. OH my goodness gracious. This is absolutely the best chili I have ever had! Now, in my mid-50's I have made a lot of chili...every single kind too. Some hot- some very hot-some not so hot - vegan chili - turkey chili - bean chili - chicken chili - chili with stew meat - chili with ground beef - well you get the idea. But for some reason, I have never, ever made it like this. This is the pinnacle of chili right here. I am surprised this hasn't been reviewed more, because it is so good. I like it for so many reasons...I will attempt to name a few. First off, I am intrigued by the use of beef broth, versus the use of a tomato base, I love the use of nice succulent chunks of round steak, immersed within the broth to become tender and full of taste. We kept to full amount of ancho peppers, pepper flakes, (with the addition of a habanero - which wasn't in the recipe - but sitting on the counter and it jumped into the pot on it's own :) ) The only other little change I made was to add red lentils instead of the beans, well...because I didn't have enough energy to go out again to the store, and the red lentils on hand and seemed to add as a thickener too. I will now praise you to be my most favorite chili chef of all time. And the land rings clear on this declaration!! I topped all this on a mound of hot out of the stove rice, and added a dollop of sour cream and cilantro to the top. Thanks, Teresa! Made for *Please Review My Recipe* January 2010
     
  3. This was really hot! But I didn't have 1 1/2 lbs beef round steak, just 1.3 pounds. But no problem! I did add the pinto beans in the last 10 minutes of cooking to heat them up. And to cut the heat I sprinked some shredded mexican blend cheese on top. Next time I would increase the garlic to 3 or 4 cloves instead of 2. Delicious!
     
  4. wow now this is some hot chili, we love spicy and this was really spicy, I only used 2 tablespoons crushed chili flakes and used beef blade steak in place of the round, increased the garlic to almost 3 tablespoons and added in seasoned salt and black pepper, this was made one day ahead to blend the flavors, great chili, thanks for sharing Teresa!
     
  5. This is a great chili and very different from the tomato-based ones I grew up with. I used the red pepper flake option and it provided a very nice heat. I wouldn't say it was "extra hot" but that's coming from someone who puts Tabasco on just about everything. ;) I'm not used to chili without beans so I added the pintos during the simmering period with Teresa's permission. When making this again (and I will!), I will add the beans during the last 15-20 minutes to keep them from getting too mushy. I also added a tablespoon of corn starch with a some water to make the chili a little thicker. All in all, this is a wonderful recipe and I thank you for sharing it, Teresa! **Made for PRMR**
     
Advertisement

Tweaks

  1. OH my goodness gracious. This is absolutely the best chili I have ever had! Now, in my mid-50's I have made a lot of chili...every single kind too. Some hot- some very hot-some not so hot - vegan chili - turkey chili - bean chili - chicken chili - chili with stew meat - chili with ground beef - well you get the idea. But for some reason, I have never, ever made it like this. This is the pinnacle of chili right here. I am surprised this hasn't been reviewed more, because it is so good. I like it for so many reasons...I will attempt to name a few. First off, I am intrigued by the use of beef broth, versus the use of a tomato base, I love the use of nice succulent chunks of round steak, immersed within the broth to become tender and full of taste. We kept to full amount of ancho peppers, pepper flakes, (with the addition of a habanero - which wasn't in the recipe - but sitting on the counter and it jumped into the pot on it's own :) ) The only other little change I made was to add red lentils instead of the beans, well...because I didn't have enough energy to go out again to the store, and the red lentils on hand and seemed to add as a thickener too. I will now praise you to be my most favorite chili chef of all time. And the land rings clear on this declaration!! I topped all this on a mound of hot out of the stove rice, and added a dollop of sour cream and cilantro to the top. Thanks, Teresa! Made for *Please Review My Recipe* January 2010
     
  2. wow now this is some hot chili, we love spicy and this was really spicy, I only used 2 tablespoons crushed chili flakes and used beef blade steak in place of the round, increased the garlic to almost 3 tablespoons and added in seasoned salt and black pepper, this was made one day ahead to blend the flavors, great chili, thanks for sharing Teresa!
     

RECIPE SUBMITTED BY

<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes