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Texas Chili

For a Crowd

Cook Time 180 Minutes

Servings 12

  • 2 pounds boneless beef chuck roast, trimmed of excess fat and cut into ½ inch chunks
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 2 pounds ground beef
  • 2 large white onions, diced
  • 3 large bell peppers, seeded and diced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 6 cloves garlic, minced
  • 3 tablespoons ancho chili powder
  • 2 tablespoons dried Mexican oregano
  • 1 cup masa harina
  • 1 quart chicken broth
  • 2 quarts water
  • 1 (28 ounce) can diced tomatoes
  • 2 (28 ounce) cans crushed tomatoes
  • 3 to 4 guajillo peppers

Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.

 

Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.

 

Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips

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Recipe Rating





Texas Chili

Texas Chili For a Crowd

Author Mark & Fey
Course Dinner, Tailgate
Keyword Beef, canned tomatoes, Chili, Cooking for a crowd, fire disc, Texas
Cook Time 3 hours
Servings 12

Ingredients

  • 2 pounds boneless beef chuck roast trimmed of excess fat and cut into ½ inch chunks
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 2 pounds ground beef
  • 2 large white onions diced
  • 3 large bell peppers seeded and diced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 6 cloves garlic minced
  • 3 tablespoons ancho chili powder
  • 2 tablespoons dried Mexican oregano
  • 1 cup masa harina
  • 1 quart chicken broth
  • 2 quarts water
  • 1 28 ounce can diced tomatoes
  • 2 28 ounce cans crushed tomatoes
  • 3 to 4 guajillo peppers

Instructions

  • Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.
  • Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.
  • Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips

Queso Birria Tacos

Cook Time 15 Minutes

Servings 12 Tacos

  • 1 pound cooked birria, local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese, shredded by hand
  • 12 small corn tortillas
  • 1 large white onion, finely chopped
  • 1 bunch fresh cilantro, finely chopped

Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.

 

Top each round with Oaxaca cheese and cook until melted.

 

Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.

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Queso Birria Tacos

Queso Birria Tacos

Author Mark & Fey
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, birria, Tacos, Take-out Shortcut
Cook Time 15 minutes
Servings 12

Ingredients

  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese shredded by hand
  • 12 small corn tortillas
  • 1 large white onion finely chopped
  • 1 bunch fresh cilantro finely chopped

Instructions

  • Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.
  • Top each round with Oaxaca cheese and cook until melted.
  • Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.

Wisconsin Butter Burger

Cook Time 15 Minutes

Servings 12 Tacos

  • 1 pound cooked birria, local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese, shredded by hand
  • 12 small corn tortillas
  • 1 large white onion, finely chopped
  • 1 bunch fresh cilantro, finely chopped

Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.

 

Top each round with Oaxaca cheese and cook until melted.

 

Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.

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Wisconsin Butter Burger

Wisconsin Butter Burger

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Piedmontese, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 large onion diced
  • Kosher salt. for seasoning
  • Black pepper for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter such as Kate's or Nordic Creamery

Instructions

  • Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.
  • Divide the beef into 4 loose rounds. Place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat flip the burger. Add the cheese and cook for an additional minute. Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.