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Old November 22, 2016   #31
Down_South
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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 rule...no beans please.

Texas Red Chili
Serves about 4
Ingredients:
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)

Prep:
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
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Last edited by Down_South; November 22, 2016 at 01:09 PM.
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Old November 22, 2016   #32
dmforcier
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Beans? Beans in chili is what comes from allowing yankees to come down here and live.

I find that if you're careful not to inhale the dust, it's easier to seed the chilies while they're still dry.

In my chili, I cube a little smaller, then don't cube again. After cooking, the meat is covered with a bottle of Guiness (or whatever you have). The malt in the beer really seems to bring the beef flavor forward.

Haven't tried making it with the dried pepper base, and I have a batch of them slumbering away in the pantry. May be time to wake them up.

Thanks for the recipe.
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Old November 22, 2016   #33
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+1

I make an old traditional Texas Red Chili using dried guajilla and ancho peppers that has no tomatoes in the recipe (except what's in the adobo sauce). No beans of course. I took the recipe with me to competition. I placed in the top 15 out of 56 teams. Not bad right? The chipotle peppers give it a "something smokey."
Here is the base for my chili powder.
I use this stuff in and on a lot of things.
I add other stuff later as I need it like cumin salt and so on.

No tomato products in the chili most of the time.
If I do it is V8 low sodium.

Worth
http://tomatoville.com/showthread.php?t=42376
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Old November 22, 2016   #34
Down_South
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Quote:
Originally Posted by dmforcier View Post
Beans? Beans in chili is what comes from allowing yankees to come down here and live.

I find that if you're careful not to inhale the dust, it's easier to seed the chilies while they're still dry.

In my chili, I cube a little smaller, then don't cube again. After cooking, the meat is covered with a bottle of Guiness (or whatever you have). The malt in the beer really seems to bring the beef flavor forward.

Haven't tried making it with the dried pepper base, and I have a batch of them slumbering away in the pantry. May be time to wake them up.

Thanks for the recipe.
Your welcome. I need to update my recipe. I usually de-seed the pods before toasting. As for the dried pods...I also use the ground stuff too. I have ordered from here before:

http://mildbillsspices.com/

They grind it fresh to order.

I'll give the Guinness a try.

Quote:
Originally Posted by Worth1 View Post
Here is the base for my chili powder.
I use this stuff in and on a lot of things.
I add other stuff later as I need it like cumin salt and so on.

No tomato products in the chili most of the time.
If I do it is V8 low sodium.

Worth
http://tomatoville.com/showthread.php?t=42376
The wife likes it when I use tomatoes....I like it too.
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Old December 1, 2016   #35
whoose
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Default Frozen Peppers

Frozen peppers wok just fine for salsa.
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Old December 14, 2016   #36
whoose
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Default V8 Juice

Switched out the tomato juice for low salt V8 much better, I will stick with it.
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Old December 14, 2016   #37
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A splash of V8 juice
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Old December 14, 2016   #38
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Quote:
Originally Posted by dmforcier View Post
Beans? Beans in chili is what comes from allowing yankees to come down here and live.

I find that if you're careful not to inhale the dust, it's easier to seed the chilies while they're still dry.

In my chili, I cube a little smaller, then don't cube again. After cooking, the meat is covered with a bottle of Guiness (or whatever you have). The malt in the beer really seems to bring the beef flavor forward.

Haven't tried making it with the dried pepper base, and I have a batch of them slumbering away in the pantry. May be time to wake them up.

Thanks for the recipe.
I was at the store yesterday saw a can of "chile beans" thought back to this post and started laughing! . People looked at me like I was cray cray.Jimbo
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Old January 3, 2017   #39
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Default Olives?

Try a few black olives, not bad.
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Old July 25, 2017   #40
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Default Mexican O

Mexican oregano, not the Italian kind, is really good in salsa.
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Old July 25, 2017   #41
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Your talking about the dust reminds me of the tiny boxes that people used for snuff. Someday some chilihead is going to package that dust for snorting to clear the head and make a million. Think of the range of aromas and flavor.
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Old July 25, 2017   #42
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Quote:
Originally Posted by Worth1 View Post
Here is the base for my chili powder.
I use this stuff in and on a lot of things.
I add other stuff later as I need it like cumin salt and so on.

No tomato products in the chili most of the time.
If I do it is V8 low sodium.

Worth
http://tomatoville.com/showthread.php?t=42376
Okay Worth you really grabbed my attention this time. I never added beans, but also never heard of a Chili made without some tomatoes. Your best recipe please ...or did I somehow miss it? I like mine with a medium degree of heat or the spouse won't even touch it.
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Old July 25, 2017   #43
Worth1
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I don't even know how to start but will try later in the week.
On my phone and wont have time to even be here for the rest of the week.
Worth
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