I don’t know how hard it is to find in the US but Patak’s Kashmiri Masala is what I chuck in to most spicy recipes in place of the garlic. It is an amazing garlic and chili paste that adds a really distinctive taste to dishes.
Hiya folks.
Sort of looking for something to cook this weekend. I usually do the basic ground beef onion peppers garlic tomatoes and beans chili. Red beans and Chili beans. Chili beans go in… Chili. :dubious: At least the beans make it a bit more of a rounded meal
I’m thinking Labdads originial recipe, and some red and chilli beans. I’m a bit reluctant to put the coffee in it though… But some folks put in chocholate so I just may give it a whirle.
This was a well-timed thread. During our brewery get-together last week, I promised August West my recipe, so here she is. This is my recipe for Texas style chili, which won a blue ribbon at a local chili-cook in San Angelo Texas, 1980-something. I typically make it Texas style (no beans), but I do usually warm up a couple of cans of pintos for the bean-loving crowd to mix into it (known as “people’s choice” chili at the competitions). So here we go:
1 lb pork shoulder
2 lb beef shoulder or flank steak**
1 tbsp Cumin
Olive oil
3 lbs. diced tomatoes
6 cloves fresh garlic
5 or 6 Wild onions or scallions
1 medium white onion
1 sweet bell pepper
Fresh oregano (about 1 tbsp chopped)
Fresh cilantro (about ½ tbsp chopped)
1 tbsp Ancho chile powder (hot)
1 tbsp Chipotle chile powder (medium)
1 tbsp regular chile powder (mild)
(chile peppers can be substituted for chile powder if they are available – 1 pepper per tbsp chile powder, finely chopped)
Cut the meat into small cubes and brown it in olive oil. Mix the Cumin in with the meat while browning.
While the meat is browning, chop the onion, pepper, garlic and scallions. Mix them in with the browned meat.
If you are using chile powder instead of peppers, mix it with water to get a thin paste. Mix in the diced tomatoes and the chile paste at the same time.
Chop the fresh oregano and cilantro and add it to the mixture. Mix well and simmer for about 2 hours, stirring every half hour. Remove from heat and add crushed crackers or flour until it is your desired consistency. Let it sit until room temperature – never refrigerate hot chili as it will go sour.
Heat and serve over beans or pasta as desired. Flavor is best when cooked the day before and allowed to sit overnight.
**I use beef when fresh game is not available. The recipe works well with any type of meat, but I especially like venison.
A note on chile powders: The types of chile powder I mention in the recipe are marketed by McCormick and should be fairly easy to find. The reason I use the 3 different types is to control the heat based upon who will be eating the chili. If I’m making it for me and only me, I will use only the Chipotle chile powder, since it has a nice smoky flavor and an excellent afterburn that is not overwhelming. As described above, you will get a medium heat chile that has some bite, but is usually not “too hot” for most adults.
It’s not the meat that’s a problem - it’s the beans. Get rid of the beans (at least until serving time) and you have a pretty tasty sounding recipe to me (a confessed purist).
Me, I like the beans, but I do know the recipe is very tasty without. I will make it beanless if the folks I’m cooking for prefer it that way.