Bowl o Red looking for input
 

Yes or no on ingredients please for authentic bowl o red.
Seems the recipe's claiming authenticity have some mix of the following +-
If anything is missing let me know

I'll figure out the proportions
Chuck
Gauillo
Pasilla
Ancho
Cumin
Cinammon
Garlic
Onion
Oregano
Chocolate
Vinegar
Brown sugar
Lime
Beer
Broth
Masa harina

Things i might leave out
Lime
Sugar
Chocolate
Onion


This comes pretty close to gulyas or authentic goulash. Just add caraway...

I'll figure out the proportions
Chuck
Gauillo
Pasilla
Ancho
Cumin
Cinammon no.
Garlic
Onion
Oregano be easy on it your not cooking Italian. :lol:
Chocolate maybe.
Vinegar no no no.:shock:
Brown sugar no no no:shock:
Lime no
Beer
Broth
Masa harina

Needs red hot pepper powder for heat if you wish.
Needs paprika.
All pepper ingredients should be ground.
Needs tomato puree or V8 juice or tomato juice.
Dry wine maybe.

This post will self destruct in 10 hours.

Worth,
No ashes from a good Cuban cigar?
��(tthis is supposed to be a devil emoji, but I have no texting skillz.)

And I agree with you on the tomato juice, but know some Texas foodies who wouldn't.

Dig around this site and you'll find more recipes but here's the recipes from the past winners. Scroll down the page a little.

CASI is as real as it gets in Texas. [url]https://www.casichili.net/recipes.html[/url]

Thanks for the replies
I made this the other day and the audience loved it.
Really loved it.
(I left out the lime, vinegar and sugar, used a couple tablespoons of oil instead of lard) and added a couple fresno's for heat.
I thought it was good but could have more depth of flavor. It only cooked for 2 hours, could have used another.
V8 would add a lot. Maybe what was missing was acid when I left out the vinegar.
Celery seed is a secret ingredient in my heathen( with beans) chili.


[url]https://www.epicurious.com/recipes/food/views/true-texas-chili-355049?intcid=inline_ampNGREDIENTS[/url]
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

I cant wrap my mind around vinegar in chili. :dizzy:
I honestly wouldn't eat the stuff if it was in there and demand my money back.
Never in my years of eating chili in Texas have I ever had vinegar in chili.
Seen people from up north make it with lots of ketchup yet another disgusting concoction.

If folks dont like my opinion on this then I dont know what to say, I have a right to an opinion.

We have a local Chili Parlor and cannery called Taylor's Mexican Chili. One of the sons of the original owners, a very cranky/crabby old man would throw you out of the Chili Parlor if you asked for vinegar, ketchup or more crackers. He knew how many crackers should go with a bowl of chili, and you weren't getting anymore.
[url]www.taylorschili.com[/url]

I've never heard of vinegar in chili. Beer yes, vinegar no.

I think the small amount if vinegar in the posted recipe would add a little acid like tomato.
Think i will try again with v8 and beer or wine.
V8 will add acid, tomato and celery, all excellent additions to chili of any kind.

Beef broth/chicken broth and some beer (helps tenderize the meat) but NEVER water! Water adds absolutely nothing and dilutes the other flavors.

A lot of Steak and Shake chili clone recipes call for Coca-Cola and cocoa powder.

A small amount of cocoa powder or bitter chocolate will add depth to many dishes; think of many of the moles recipes that abound. You don't actually taste it as bitter chocolate, anymore than you would taste the raspberry jelly added to the dark chocolate flourless cake. Just enhances flavors.

I think the vinegar crept in when people started adding beans to chili. A spoon or two of apple cider vinegar is standard in ham and bean because it makes the beans easier to digest. The white has a sharper flavor.

Texas Red shouldn't have beans. That said, I'm not a Texan so I cook chili and put beans in if I have them. I don't add vinegar to the chili, but if people care to use it as a condiment I'm not going to force them to leave my table.

I think if you want to put fish sauce in your chili you can get away with it. If people are likely to be critical just don't offer to share the recipe. How many people do you feed who can identify all the ingredients in a pot of chili after eating it?

Oldman,
Fish sauce could add something. Don't tell Worth.
I have taken to putting anchovy paste in braised dishes for extra umami. Nobody ever tastes fish, and always comments on depth of flavor.
Lol texas chili with anchovies!

I put about 50 dollars worth of dried shetalkey mushrooms in mine one time.
The head chef gave them to me.8-)
Worth