Chili con Carne (Texas Chili)

Tenero and slow smoked beef, with Guajillo and Ancho Chiliis, simmer after a treatment of the sauce for homemade chili pepper for this pepper pepper.

Kilos with meat (texas chili)

My kilos with meat, also known as kilos of Texas, brings serious flavor and warmth, without complicating excessively things. With cubes of slow and smoked roast and smoked flakes in a rich broth based on dried peppers, beef broth, tomatoes and a cleanly condemned homemade pepper.

It has the salty depth of your grandmother’s best shelter roasted, with a sufficient spice to wake up your taste buds. It is abundant, comforting and surprisingly easy to put together. This is the chili pepper you make for the game day, the snow days or when you just want to fill your home with the smell of robust and smoky goodness. It is always a success in Potlucks, hatches or random meetings on the courtyard. A little and you will ask you where Bean is for a lifetime.

What is kilos with meat?

Chili with meat, or “kilos with meat”, is often confused with traditional chili pepper, but Texas chilli is its bold and beautiful thing. There are no beans in sight. The real Texas chilli pepper concerns meat, smoke and deep flavor rich in dry chillies. Think like a smoked and spicy pot of pot that has been divided into robust small pepper of small size and blew perfectly.

It is closer to a Bolognese or stewed fleshy than the big and full of beans to which you could be used to. The consistency is thick and fleshy, not soup. The flavors are stratified, earthy and bold with a touch of heat. This recipe honors tradition, while making it easy to recreate at home.

A hand that uses a knife to cut the beef beef on a cubed wooden cutting board.

Ingredients for this recipe

Here is everything you want to have at hand when you are ready to build those layers and layers of robust glory, spicy and seasoned:

2 pounds Chuck roast (1 -inch cubes cut, the stewed meat also works)
¼ cup Homemade pepper space (Connection of the recipe in the Note section)
1 tablespoon avocado oil
2 Also dry kilis
1 Chili Guajillo peppers (dried)
2 Kilos of the tree (dried)
1 yellow onion (diced)
1 red pepper (sown and diced)
4 cloves garlic (chopped)
4 cups beef broth
2 cans diced tomatoes
1 tablespoon Tomato paste
2 teaspoons Worcestershire sauce

Homemade pepper space

1 tablespoon chilli powder
2 teaspoons Smoked paprika
2 teaspoons Kosher salt
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon Mexican Oregano
1 teaspoon garlic
1 teaspoon onion powder
½ teaspoon Cayenne pepper
½ teaspoon pepper bows“

This mixture of seasoning brings a smoky and salted spine to the chilli pepper. If you want to learn even more on how I made it, take a look at the post here. If you have little time, my rubbing of Fiesta also makes an incredible addition to any chilli pepper.

Cubed beef on a grille on grats of smokers.

The best beef for kilos with meat

Chuck Roast is my favorite cut for this chilli pepper. IIT becomes magnificently tender after a good smoke and simoles. The marbleization melts and knowing every bite. If you are trying to keep things easy or cheap, the stewed meat also works great. The goal is the tender pepper of autumn, not the ground meat. Choose a cut that can manage a low and slow heat for the melting results in the mouth.

How to prepare chili meat

Once your smoker has been on and your ingredients are prepared, you are on the right way to create one of the best pepper bowls that you have ever tasted. Follow these simple steps:

Preheat the smoker. Set yours favorite smoker At 225 degrees F. You can also do it in the oven if you don’t have a smoker.
Prepare the beef. Using a sharp knifeCut the meat into 1 -inch cubes. Season on all sides with the chilli dressing.
Smoking the beef. Put the cubet beef on a grill or carefully on the grids of your smoker. Let the beef cook for 1 hour to absorb the smoke and become tender. You don’t have to worry about the internal temperature here, because the meat will finish cooking while it will simmer in the sauce.
Toast to chillies. Clean the dry chillies, then place them in a large and heavy pot over medium-high heat and toast about 30 seconds per side. Remove the chillies once they become fragrant.
Climb the onions, peppers and garlic. Add the onions, pepper and chopped garlic to the pot and cook until it is fragrant. Then add the beef broth and all the liquid ingredients.
Add everything and cook over low heat. Return the smoked beef cubes and chillies in the pot and reduce the fire to a medium-low environment. Make a good agitation, then let it cook on the chilli for 3-4 hours, stirring occasionally.
Puree peppers in stock. Remove the entire chilli pepper from the pot, remove the stems and seeds and mix with 1 cup of hot broth until smooth. Pour that liquid gold back to the pot and mix.
Add your condiments, serve and have fun. Teach your bowls, add your favorite and fun condiments!

A blue pot full of buff liquid and chilli pepper.

Susie’s Chili with meat Pro tips

Here are my suggestions to make this pepper absolutely unforgettable:

Double. This recipe warms magnificently, then creates a double lot and freezes the leftovers for the victories of future flavor.
Toast to those chillies! A quick toast brings out deep and smoky flavors and gives the tone for the entire pot.
Mix your pepper base. The purocity of dry chillies gives your broth a rich consistency and a uniform flavor.
Go down and slowly. Don’t hurry to simmer. This is a chilli pepper that rewards patience with autumn beef.

Serve suggestions

Chili with meat is ideal for welcoming encounters, days of play or cookout of the relaxed courtyard. It is a complete meal alone, but I love to combine it with my corn bread muffins, Mac and smoked cheese or my famous Slaw. Complete it with grated cherdar, green onions with slices, sour cream, corn chips or fresh jalapeños, whatever you want your heart lover of chili pepper. There is really no wrong way to enjoy this salty stuff.

Archiving and heating

This pepper storage excellent in the fridge for a maximum of 4 days. Just cool and keep it in an airtight container. To heat, add it to a file cast iron pan or vase and heat it down and slow. Mix often to avoid attacking and reviving all that smoky and spicy flavor. You can also freeze it for a maximum of 3 months in a Zip-top with freezer safety. bag. Just thaw during the night in the refrigerator before heating the grill or hob.

A wooden spoon holding a spoonful of hili with meat on a pot.

Simpler chili recipes

When it comes to chili pepper, I have a bowl for every mood in your recipe library. Find your new favorite right here on the website or in Hey Grill Hey App, so you can plan your next cooking on the go. Here are some classic chili pepper recipes to try after:

Homemade chili recipe

This Texas chilli pepper is one of my favorites of all time. When you do, make sure you leave an evaluation or leave a comment below. I love to see your cooking creations. Take a photo and a tag @Heygrillhey ON Instagram OR Facebook So we can all get up to get you!

If you want to further expand your barbecue skills, check The grid teamSign up for ours YouTube channelAnd it continues to bring the heat like a true hero of the barbecue.

Preheat the smoker. Set your favorite smoke on 225 degrees F. You can also do it in the oven if you don’t have a smoker.
Prepare the beef. Using a sharp knife, cut the meat into 1 -inch cubes. Season on all sides with the chilli dressing.

2 pounds chuck roast, ¼ of the season of season of homemade chili pepper
Smoking the beef. Put the cubet beef on a grill or carefully on the grids of your smoker. Let the beef cook for 1 hour to absorb the smoke and become tender.
Toast to chillies. Clean the dry chillies, then place them in a large and heavy pot over medium-high heat and toast about 30 seconds per side. Remove the chillies once they become fragrant.

1 tablespoon of avocado oil, 2 peppers of ancho chile dry, 2 tree peppers, 1 pepper guajllo chilli
Climb the onions, peppers and garlic. Add the onions, pepper and chopped garlic to the pole and toast until it is fragrant. At that point, add the beef broth and all the liquid ingredients.

1 yellow onion, 1 red pepper, 4 cloves garlic, 4 cups of beef broth, 2 15 -ounces of cubes in cubes, 1 tablespoon of tomato paste, 2 teaspoons of Worcestershire sauce
Add everything and cook over low heat. Return the smoked beef cubes and chillies in the pot and reduce the fire to a medium-low environment. Make a good agitation, then allow the chilli pepper to cook over low heat for 3-4 hours, stirring occasionally.
Puree peppers in stock. Remove the entire chilli pepper from the pot, remove the stems and seeds and add to a jar of blender or kitchen robot. Add about 1 cup of chilli pepper broth to prepared chillies, then puree until you have a smooth. Report the mixture in the pot, mix everything gently, then simmer until the meat is tender, but not in pieces.
Add your condiments, serve and have fun. Serve your pepper in Texas in bowls with grated cheese, green onions, corn chips or corn stripes or any seasonings that you love with the chilli pepper.

Nutritional information is calculated automatically, so they should be used only as approximation.