Did someone say red?!?! Don’t forget the beans 
Texas Red Chili Recipe
- Thread starter DoctorShavegood
- Start date
- Thread starter
- #1,382
I knew it...I knew it!!! Ha,ha,ha!!Did someone say red?!?! Don’t forget the beans
- Thread starter
- #1,383
Looking back over the last few pages this thread makes me so happy. I can't even compete with Connie's @Intrigued short rib beef chili (beans knocked down her meal 2 notches though) so I won't. Instead I will just use straight flank or chuck mixed with chili ground beef. Its still great though.
I couldn’t resist
kelbro
Alfred Spatchcock
Supposed to drop down to 46° here tonight. Texas Red is on my mind.
My red is very similar. I brown cubed brisket in bacon fat, use water in place of chicken stock, add no sugar or vinegar, and add some bourbon. I think I'll try the chicken stock (or beef stock). Chili season approaches. BTW if your chili is extra hot (forgot to mention I add a lot of chiles de arbol), a great side is a mango cream cheese jello. I learned that from a friend from El Paso.
Try adding a little vinegar. The acid really helps bring out some depth of flavor. It doesn’t take much.
I love the idea of adding some bourbon. Will try that with my next batch.
- Thread starter
- #1,388
I don't add the sugar anymore but the vinegar at the end adds something that brightens it all up.
I'll do it! Reminds me of my all time most useful cookbook, Salt Fat Acid Heat.
Is using ground beef allowed? I assumed that was a no go.
kelbro
Alfred Spatchcock
Allowed but not encouraged! We use coarse-ground a lot. Some meat markets call it 'chili grind'.
- Thread starter
- #1,392
Right.
Wait for a deal on brisket, break out the big knife and cutting board, and cut in 3/4" to 1" cubes. They cook down a bit. The leftovers are PERFECT nacho toppings.
I always make a batch that fills the large (7.25 qt) Dutch oven just about to brim, so there's always something to pop in the freezer. We still have a couple of quarts left, so we'll go through that before I start a new batch.
The last batch was fun. It was the first one when I used meat freshly ground. I used the 1/2" plate, so it was good and coarse. Excellent texture--just like I like it.
When the older son went back out of the nest, we sent him with the house recipe. He actually wrote it down around 10 years ago. I had never written down my recipe and decided I ought to. He and I made it a team effort. I called out everything I was doing as I was doing it, and he wrote it all down, correcting if needed. We sent him off with a copy of that paper.
The last batch was fun. It was the first one when I used meat freshly ground. I used the 1/2" plate, so it was good and coarse. Excellent texture--just like I like it.
When the older son went back out of the nest, we sent him with the house recipe. He actually wrote it down around 10 years ago. I had never written down my recipe and decided I ought to. He and I made it a team effort. I called out everything I was doing as I was doing it, and he wrote it all down, correcting if needed. We sent him off with a copy of that paper.
If I am making it for family or friends, I use a roast like eye of round. If I am making it for coworkers ( only did that once), I supplemented that with hamburger. I don’t like them enough to splurge on two roasts.
Wow. This thread has been cooking since 2014 . . . almost long enough to contribute to global warming. 
I'll eat chilli year around but more so in the colder months.
Link to post #1
Link to Connie / Intrigued's short rib chilli pics
Link to how Connie did it . . .so far as she will admit the truth. And a bit more.
I'll eat chilli year around but more so in the colder months.
Link to post #1
Link to Connie / Intrigued's short rib chilli pics
Link to how Connie did it . . .so far as she will admit the truth. And a bit more.
- Thread starter
- #1,397
Hey Mike,Wow. This thread has been cooking since 2014 . . . almost long enough to contribute to global warming.
I'll eat chilli year around but more so in the colder months.
Link to post #1
Link to Connie / Intrigued's short rib chilli pics
Link to how Connie did it . . .so far as she will admit the truth. And a bit more.
Texas stays at a constant 102 degrees year round. If it dips down to 63 in September I call that an Ice Age.
If that happens we bring out the Red almost immediately.
shavefan
I’m not a fan
I've got 4.5 lbs of short ribs waiting in the wings. Soon. Very soon...
Last edited:
It’s time
Chili is strained, time to brown some beef.
Similar threads
