I thought I would post a chili recipe that is totally different than what you probably make and eat now. It has no tomatoes or beans in the sauce. Its a very traditional old Texas way of making chili. Two women from San Antonio created “chili’ as we know from research. The Yankees twisted everything up with noodles, spaghetti sauce and beans..lol. The finished product has a very bold beef and pepper flavor. It's not a hot recipe, its a beef first recipe with dried peppers background…so feel free to add some jalapeno or habanero pepper's while cooking. Here's my rendition:
Texas Red Chili
Serves about 4
Ingredients:
2 to 3 ounces, whole chilies; guajillo, pasilla or ancho. About 8-12 chilies total. I prefer the guajillo and ancho peppers.
2 pounds(after being trimmed) of Beef Chuck, flank or brisket cut into ¾ inch pieces. Other cuts of beef are welcomed. In a pinch use a chili grind ground beef. You’re butcher will know what I’m talking about.
1-1/2 tablespoon of cumin
3 tablespoons vegetable oil
1-1/2 white onion chopped very fine. Food processor works well to get the onion extremely fine
6 finely diced large cloves of garlic (or put them in the processor with the onions)
1 can of low-sodium beef broth
1/2 can of low-sodium chicken broth
1-1/2 tablespoons of white distilled vinegar
Pinch or two or three of Mexican Oregano
Salt and Pepper to taste
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. 15-20 minutes. Use a small plate to help keep the chilies submerged. Save the pepper water for later.
2. Drain the chilies. Remove stem, cut open chili's and rinse seeds off being careful not to wash away the flesh. Place chilies into blender or food processor with cumin, pinch Mexican oregano, pinch of pepper and salt, ¼ cup of pepper water. Blend until it is completely smooth like ketchup. The paste/sauce should look like brilliant red. You can also place the paste/sauce into a strainer to get rid of any seeds or skins. Set aside.
3. Heat enamel coated Dutch oven on medium-high heat. Add 1 tablespoon 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 the diced onions and garlic to the same pot where you browned the beef. 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 beef and chicken broth stock and the pepper paste. 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. Stir often to make sure it is not burning on the bottom. You can also place your pot in the oven at 300F. Actually this is the way I prefer to do it.
6. After about 2 hours test the chili for meat tenderness. When ready, stir in the vinegar 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.
Chili's being reconstituted
Browned and minced beef
Masa
All in the pot...nope I removed some for eating.
Just put it in the bowl already...I'm hungry. Where's the spoon? Amateur....
Texas Red Chili
Serves about 4
Ingredients:
2 to 3 ounces, whole chilies; guajillo, pasilla or ancho. About 8-12 chilies total. I prefer the guajillo and ancho peppers.
2 pounds(after being trimmed) of Beef Chuck, flank or brisket cut into ¾ inch pieces. Other cuts of beef are welcomed. In a pinch use a chili grind ground beef. You’re butcher will know what I’m talking about.
1-1/2 tablespoon of cumin
3 tablespoons vegetable oil
1-1/2 white onion chopped very fine. Food processor works well to get the onion extremely fine
6 finely diced large cloves of garlic (or put them in the processor with the onions)
1 can of low-sodium beef broth
1/2 can of low-sodium chicken broth
1-1/2 tablespoons of white distilled vinegar
Pinch or two or three of Mexican Oregano
Salt and Pepper to taste
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. 15-20 minutes. Use a small plate to help keep the chilies submerged. Save the pepper water for later.
2. Drain the chilies. Remove stem, cut open chili's and rinse seeds off being careful not to wash away the flesh. Place chilies into blender or food processor with cumin, pinch Mexican oregano, pinch of pepper and salt, ¼ cup of pepper water. Blend until it is completely smooth like ketchup. The paste/sauce should look like brilliant red. You can also place the paste/sauce into a strainer to get rid of any seeds or skins. Set aside.
3. Heat enamel coated Dutch oven on medium-high heat. Add 1 tablespoon 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 the diced onions and garlic to the same pot where you browned the beef. 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 beef and chicken broth stock and the pepper paste. 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. Stir often to make sure it is not burning on the bottom. You can also place your pot in the oven at 300F. Actually this is the way I prefer to do it.
6. After about 2 hours test the chili for meat tenderness. When ready, stir in the vinegar 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.
Chili's being reconstituted
Browned and minced beef
Masa
All in the pot...nope I removed some for eating.
Just put it in the bowl already...I'm hungry. Where's the spoon? Amateur....