Beef Stew

Nothing's better than a bowl of chili when it comes to beating back the chill. Between the spices and the actual warmth of the chili, few people can turn it down on a cold day. Well, what is chili, and how is it made?

Chili is a stew first made in San Antonio, Texas by Spanish immigrants from the Canary Islands. The exact ingredients vary by chef, but if you're wanting a Mexican style chili, tomatoes, ground beef, and beans are all requisite. Just so that you're not making beef-tomato-bean soup, you're going to want some chili peppers too. The beans can be any or all of the following: Pintos (frijoles), Black Beans (frijoles negro), or Garbanzos (chickpeas). Spices and other ingredients vary widely, some recipes call for garlic while others call for cumin, cinnamon, or sometimes even dark chocolate. Also, if the recipe calls for black beans, it probably calls for corn and possibly squash as this recipe draws on traditional southwestern Native American recipes.

Like most stews and soups, chili is quite simple to make. Start off by browning the meat in a large skillet and draining the grease afterward. Next, mix in everything else you want in your chili and cook over a low flame. After the dish is ready, garnishes, sides, and toppings can vary as widely as the ingredients. Everyone has heard of a chilidog, but for a more authentic feel, try serving the chili with fried corn or flour tortillas or maybe pork tamales. Alternately, cornbread or corn chips make excellent sides. Shredded cheese should be kept on hand as a topping. If you cannot find any real Mexican cheese, the supermarket "Mexican Cheese Blends" will do in a pinch, but friends and family would be missing out on part of the experience.

Once comfortable with following a recipe, feel free to experiment. The results might just become the new "family secret chili recipe" that will be guarded and passed down for generations. Maybe not, but chili is great splash of color in one's diet and if there's a good chili recipe, write it down. Invite friends and family. Make it again.

Soup is true comfort food. We have put together a collection of delicious soup recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect potato soup recipe from our growing selection of the world's finest soups.

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In the early years of Texas statehood, Tejanos (Texans of Hispanic descent) made a beef stew similar to this carne guisada (literally means "meat in gravy"). The only dissimilarity was that the word "carne" (meat) was not included in the name or very often, nor was it found in the pot either.

Carne guisada has some similarities to chili. The biggest dissimilarity is that the meat is the star in the guisada, while the chile peppers, and their combinations, are emphasized in chili.

Beef Stew

This uncomplicated beef stew, as well as other similar versions of carne guisada, are found in many Texas and Tex-Mex restaurants today. Although most carne guisada recipes call for the pot to be cooked on the stove top, this beef stew is slow-cooked, or baked, in the oven. This results in the meat being more tender. The results of whether formula should be a very thick stew, without much liquid.

Carne guidada can be served in a bowl by itself, or used as a filling for soft tacos, inside whether corn or flour tortillas. It is carefully one of the "comfort foods" of Texas and Tex-Mex cooking, and remains a beloved of these cuisines today.

Ingredients:

1 1/2 pounds beef chuck roast, cut in bite-size pieces

2 tablespoons all-purpose flour

1 vegetable tablespoon oil

1 medium onion, chopped

3 celery stalks, chopped

2 fresh jalapenos, minced

1 1/2 cups unsalted beef stock

1 tablespoon tomato paste

2 teaspoons ground cumin

1/2 teaspoon good chile powder

Directions:

Preheat the oven to 350 degrees F. Lightly dust the meat pieces with the flour. Heat the oil over high heat, in a Dutch oven or large skillet. Brown the flour-dusted meat quickly. Add all remaining ingredients, and simmer on the stove for about five minutes.

Cover the Dutch oven or skillet, and place it in the oven. Bake for about 2 hours. By this time the meat should fall apart at the touch. Serve immediately.

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In the early years of Texas statehood, Tejanos (Texans of Hispanic descent) made a beef stew similar to this carne guisada (literally means "meat in gravy"). The only difference was that the word "carne" (meat) was not included in the name or very often, nor was it found in the pot either.

Carne guisada has some similarities to chili. The biggest difference is that the meat is the star in the guisada, while the chile peppers, and their combinations, are emphasized in chili.

Beef Stew

This simple beef stew, as well as other similar versions of carne guisada, are found in many Texas and Tex-Mex restaurants today. Although most carne guisada recipes call for the pot to be cooked on the stove top, this beef stew is slow-cooked, or baked, in the oven. This results in the meat being more tender. The results of either method should be a very thick stew, without much liquid.

Carne guidada can be served in a bowl by itself, or used as a filling for soft tacos, inside either corn or flour tortillas. It is considered one of the "comfort foods" of Texas and Tex-Mex cooking, and remains a favorite of these cuisines today.

Ingredients:

1 1/2 pounds beef chuck roast, cut in bite-size pieces

2 tablespoons all-purpose flour

1 vegetable tablespoon oil

1 medium onion, chopped

3 celery stalks, chopped

2 fresh jalapenos, minced

1 1/2 cups unsalted beef stock

1 tablespoon tomato paste

2 teaspoons ground cumin

1/2 teaspoon good chile powder

Directions:

Preheat the oven to 350 degrees F. Lightly dust the meat pieces with the flour. Heat the oil over high heat, in a Dutch oven or large skillet. Brown the flour-dusted meat quickly. Add all remaining ingredients, and simmer on the stove for about five minutes.

Cover the Dutch oven or skillet, and place it in the oven. Bake for about 2 hours. By this time the meat should fall apart at the touch. Serve immediately.

Carne Guisada (Beef Stew) - One of the Original Texas and Tex-Mex Comfort Foods

Billy is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

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In the early years of Texas statehood, Tejanos (Texans of Hispanic descent) made a beef stew similar to this carne guisada (literally means "meat in gravy"). The only difference was that the word "carne" (meat) was not included in the name or very often, nor was it found in the pot either.

Carne guisada has some similarities to chili. The biggest difference is that the meat is the star in the guisada, while the chile peppers, and their combinations, are emphasized in chili.

This simple beef stew, as well as other similar versions of carne guisada, are found in many Texas and Tex-Mex restaurants today. Although most carne guisada recipes call for the pot to be cooked on the stove top, this beef stew is slow-cooked, or baked, in the oven. This results in the meat being more tender. The results of either method should be a very thick stew, without much liquid.

Carne guidada can be served in a bowl by itself, or used as a filling for soft tacos, inside either corn or flour tortillas. It is considered one of the "comfort foods" of Texas and Tex-Mex cooking, and remains a favorite of these cuisines today.

Ingredients:

1 1/2 pounds beef chuck roast, cut in bite-size pieces

2 tablespoons all-purpose flour

1 vegetable tablespoon oil

1 medium onion, chopped

3 celery stalks, chopped

2 fresh jalapenos, minced

1 1/2 cups unsalted beef stock

1 tablespoon tomato paste

2 teaspoons ground cumin

1/2 teaspoon good chile powder

Directions:

Preheat the oven to 350 degrees F. Lightly dust the meat pieces with the flour. Heat the oil over high heat, in a Dutch oven or large skillet. Brown the flour-dusted meat quickly. Add all remaining ingredients, and simmer on the stove for about five minutes.

Cover the Dutch oven or skillet, and place it in the oven. Bake for about 2 hours. By this time the meat should fall apart at the touch. Serve immediately.

Billy is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

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