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Old November 22, 2016   #31
Down_South's Avatar
Join Date: Oct 2016
Location: Austin, Texas
Posts: 93

Originally Posted by dmforcier View Post
Not bad at all, especially given how seriously Texans take their chili. Care to post the recipe somewhere? Or is it a closely guarded secret?

... but then I'd have to kill you.
Your wish is my command. Have fun with it and tweak it as you please. I have just one beans please.

Texas Red Chili
Serves about 4
2 to 3 ounces, whole chili’s-guajillo, pasilla or ancho. About 12 chilies total.
2 pounds(after being trimmed) of Beef Chuck or brisket cut into ¾ inch pieces
1-1/2 tablespoon of cumin (add more if you want)
3 tablespoons vegetable oil
1-1/2 finely chopped onion. Food processor works well to get the onion extremely fine
6 finely diced large cloves of garlic
1 can of low-sodium beef broth
1/2 can of low-sodium chicken broth
1/2 tablespoon of packed brown sugar (optional - sometimes chili peppers can be really bitter)
2 tablespoons of Masa Harina(fine corn flour) ~ Only use this if it needs to be thickened
½ tablespoon Mexican Oregano
1 or 2 chipotle peppers with a spoonful of adobo sauce
Salt and Pepper to taste
1 habanero (optional)

1. Place the chilies in a hot skillet and toast both sides over low heat for 2 to 3 minutes. Don’t let them burn or they’ll turn the chili very bitter. Place in a bowl of very hot water until soft. Approx. 20 minutes. Save the pepper water for later.
2. Drain the chilies. Remove stem and rinse seeds off being careful not to wash away flesh. Place chilies into blender or food processor and ¼ cup of pepper water. Blend until it is completely smooth like ketchup. Strain to remove skins and stray seeds. Set aside.
3. Heat enamel coated Dutch oven on medium-high heat. Add 1tbls of vegetable oil until it starts to shimmer. Add beef, don’t crowd, move or stir around. This process takes 3 or 4 batches. Add vegetable oil between batches. Brown on all sides and remove to separate bowl.
4. Dice beef pieces into very small ¼” sizes.
5. Add onions and garlic and cook for about 6 to 8 minutes, stirring occasionally. Scrape all brown(fond) off the bottom of pot as onion cooks. The fond has a lot of flavor . Add the stock, chili pepper paste, oregano and cumin. Wisk in the Masa Harina slowly to avoid lumps (only if absolutely necessary). Add beef. Bring to a boil then cut heat back to very low heat where only a few bubbles breaking the surface. Water or chicken stock maybe added if it becomes too thick. Cook low and slow for about 2 hours.
6. Stir in the brown sugar (optional), chipotle peppers with adobo and salt & pepper to taste. Gently simmer for another 10 minutes. Turn off heat and let stand for about 30 minutes to allow beef to absorb sauce.
7. Serve with lime wedges and hot sauce

Last edited by Down_South; November 22, 2016 at 01:09 PM.
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