Paging All Chili-makers: Another Bowl of Texas Red

Cafe Society
41

I just made chili today and stuck with my base recipe, quite similar to Uke’s.

A couple pounds of ground beef
Half a round steak and a ribeye left over from last night’s dinner
A few yellow onions
A can of crushed tomatoes
a bunch of garlic cloves
Coffee from the pot… about a 3 second pour (I was out of beer)
Green bell pepper
Serranos
Jalapenos
Poblano
Anaheims
Habaneros
palmful of standard chili powder
a little water.
salt and pepper

Simmer it all for several hours, top with cheese and get some sourdough rolls with 1/4 inch of crust to wipe the bowl clean.

Not my greatest chili, but pretty damn tasty on a cold day. I have my “Super Chili” and my “kitchen sink” varieties, like this one. I’ve always felt that there is really only one secret to a good chili and that is as much variety in chilis as you can get hold of. Actually, there is another secret: Don’t make any chili that has the word Texas in the title.

Texas chili’s are like… well… Texans. Big, bold and colorful… but awfully darn simple on the taste buds. If you want chili with true character and flavor, you need a yankee to make it :slight_smile:

42

Aaackkk!!! Where’s a sticking-my-tongue-out-at-you smiley when you need it?
:wink:

43

amarinth, to use whole dry chiles, one should de-seed them, flatten them out, toast them for a few seconds on a hot dry griddle, soak them for twenty minutes in hot tap water, then put them in a blender or food processor with some of their soaking water and blend them into a puree. You may then pass this puree through a sieve to remove bits of peel or seeds, but I’ve never bothered. Add the puree to chili in lieu of powdered chiles, or use it to make salsas or enchilada sauce or to spice up Mexican soups like posole or menudo (yuck, menudo). It really makes a big difference in flavor.

44

This thread acted as the catalyst for my making chili this weekend, and I used a few suggestions. It turned out pretty tasty, but it will never equal that one perfect pot I made a few years back. Of course, I’ve lost the recipe :mad:

This is what I did this weekend:

Boiled a wide variety of peppers I picked out of the chile breeding test garden last year, then let them simmer until I had habanero tea. I removed the seeds, blended the concoction, then strained out the pepper bits (these peppers were so hot that my skin between my fingers was burning for several hours from handling them. The Thai peppers are named “tears of fire” for a reason!)

Pressure cooked some black beans, drained and rinsed them, then strained the chile tea into the beans. Browned 1.5 lbs of hamburger meat in bacon grease with minced garlic and chipotle powder, then cooked a chopped onion in the meat juices. Threw in a bunch of oregano, a tablespoon of cocoa powder, some salt, a cupt of coffee, and a bay leaf. I also made the masa paste and added that towards the end of the cooking process. It turned out pretty well, but I wish I’d had some mild red chile on hand to add to it, since the chipotle powder just didn’t cut it.

BTW, if anyone has a recipe that for a pork chili with stewed tomatillos, could you post it? I’ve never been able to replace that recipe. It had spicy food haters coming back for second and third bowls.

45

Hey, I appreciate the “chili” recipes y’all have been talking about and I believe they probably taste great. Some of them are in fact very similar to other Mexican dishes served down here.

The problem is that just because a dish has a bunch of chili seasoning in it, that doesn’t make it chili.

Hell, I’ve got some coon-ass relatives that put shrimp in theirs.
<shakes head-mumble-more mustard-n-biscuits>

It was damn good, but it’s not chili.

I love stews, all kinds of 'em…and I use chili seasoning in lots of stuff, esp. gravies and roux. BUT, please don’t serve a pot of Louisiana Chili Gumbo, Boston Chili Chowder, or Chicago Style Chili Spaghetti, etc. and call it

“Texas Red”…cause it ain’t.
The beans, well, it was part of the OP…also, I kinda doubt the chuck had any tomatos w/em on the drives.

and there’s always beef lagging behind in a drive, gotta do something w/ 'em.

the secret to making a real authentic Texas Style Chili

http://texasbest.authentic.chili/recipes.com…:eek:

Peace~t-keela

46

fizgig: Ooh, ooh! I have a recipe for chili verde.

1 pork shoulder, trimmed of fat and cut into fist-sized chunks
1 can of chicken broth
3/4 pound tomatillos, husked and halved
2 small cans of diced green chiles, or an equivalent amount of fresh ortega-style chiles, diced
1 small tomato, chopped
1/2 large onion, diced fine
2 cloves garlic, chopped
handful of chopped cilantro
several grinds of black pepper
juice of 1 lime

Toss everything into a pot together and add enough water to barely cover. Bring to a boil, reduce heat, cover and simmer until the pork chunks are tender. Remove the pork and when it is cool enough to handle and cut it into 1 inch pieces. Meanwhile, check the juice and vegetables in the pot; if they look dry, add a bit of water, if they are very soupy, reduce the stock a bit. You may mash or puree the juice and vegetables together to make a smooth product, if you wish. The consistency should be about that of a light stew. Add the pork back into the pot and heat it back up. Salt to taste. Serve with lots of Spanish rice.

47

Well, not juicy garden-fresh tomatoes. Tomatoes in CANS.

I’ve read (and I’m TRYING to find the cite, dammit) that many cowboys caried a few cans of tomatoes in their saddlebags to stave off thirst. Preferable to the brackish water that might be found alongside the trail.

Here’s my Chile Verde recipe:

1 1/2 lb. pork tenderloin, cut into 1/2 inch cubes
1 cup chicken stock
I onion, chopped
6 garlic cloves, minced
Two 16-oz. cans Mexican-style stewed tomatoes, undrained
2 cups chopped roasted mild green chile (I use poblano, but Anaheim or New Mex is the norm)
1 tsp dried oregano
1 tsp salt

In a large, heavy saute pan, combine the pork, 1/4 cup of the stock, the onion, and the garlic. Cook over medium heat, stirring often, until the liquid evaporates and the meat is browned, about 20-25 minutes.

Add the remaining stock and scrape up the fond at the bottom of the pan. Stir in the tomatoes, chiles, oregano, and salt. Reduce to a simmer and cover the pan. Cook for 2 to 2 1/2 hours, stirring occasionally, until the meat is tender.

Can be served immediately, but the flavor improves with a day’s refrigeration and reheating. Like pug, I like this over yellow rice, but it’s thick enough to be good in a tortilla, too.

48

4 green chilies (anaheims?) (big…bannana sized)
2-3 jalapeno chilies (medium…about the size of a thumb)
2-3 serrano chilies (small…add more if you want more heat)
1 pork loin, about 1 1/2 lbs
10+ tomatillos
3 garlic cloves
1/2 onion

Onion powder
Garlic salt
Paprika
Cumin, ground

Cilantro, fresh
Lime, fresh
Tortillas
White Cheddar and or Colby/Jack shredded
Sour cream if desired

Get a baking dish with sides. Line it with foil. Pour a little oil in the bottom. Roll the chilies in the oil. Put under the broiler. As the skin starts popping and turning black, turn them (the small ones’ll cook first). Once the skin’s black all over, put 'em in a paper (must be paper) bag to cool. Again the small ones will finish first. When all chilies are cooked, take pan out of oven and don’t discard the foil!

Take a teflon (ideally) pan. Put about a tablespoon of cumin and teaspoon of all the other spices in the frying pan. Cook on high heat stirring constantly. This’ll burn in a split-second, so don’t take your eyes off it. Be careful. When it begins to smell “toasted” (you’ll know) take it off the heat at once and keep stirring for a few moments.

Cut the pork loin in half. Salt and pepper all sides of both halves. Rub all surfaces with toasted spice mixture.

Put both halves in the pan you roasted the chilies in. Put in the oven for an hour or so at about 325. When done, cut up into bite-sized cubes, or shred (I prefer cubes).

Peel the papery stuff from the tomatillos. They’re covered with some sticky stuff. It’s yuk. Rinse them well, until no longer sticky. Cover them with cold water and boil until the skin just starts to burst. Drain water.

Toss tomatillos in a food processor. Take chilies. Peel of burned skin. Do NOT run chilies under water to get burned stuff off!!! (or you’re washing off the yummy flavor you just roasted into them. A little burned skin will actually help the flavor!) Start with the big ones. Take all four, peel, seed and throw into food processor. Repeat with one jalapeno and one serrano. (WASH HANDS WELL AFTER TOUCHING THE CHILES! FOLLOW NORMAL CHILE HANDLING PRECAUTIONS!) Toss in garlic, some cilantro (maybe 1/6th cup, chopped?) and chopped onion. Pulse until liquid, but chunky. Taste for chile-heat only (the flavor will be weird and tomato-y. This is normal. You’re only checking the heat level at the moment.) If not hot enough, toss in another jalapeno and or serrano. Food process some more. Repeat until correct heat level is reached. It’s better to underestimate than to over-estimate. You can always add more chilies later.

Toss tomatillo mixture and meat into a crock-pot. Cook at least two hours, minimum (or it’ll taste weird and tin-foilish). The longer it cooks (up to about 10 hours) the better it’ll get. It’s even better the next day.

Serve on tortillas with shredded cheese, a squeeze of lime juice and sour cream if desired.

It’s also great the next morning on scrambled eggs.
For a real treat, take a cup of this green chili and heat it. Add about 2/3ds of a cup of queso-blanco or montery-jack cheese. Stir until you have a creamy/cheesey/green pepper dip. Scoop up with tortillia chips. MMmm…

Fenris

49

Hmm, turned out ok, but a bit more than slightly watery. Is there a rule of thumb for the amount of liquid? just enough to barely cover the meat?
[sub]Confessions of a horrible cook - but I’m learning, slowly, but learning[/sub]

50

I’ll probably catch hell but when I want a GOOD batch of chili, not just something thrown together for the kids. BUT, the kind EVERYONE asks for the recipe.

I gather me up some mesquite or hickory and get a good bed of coals in the pit. In a big cast iron pot, on the grill beside it. I start making my chili gravy (use your own recipe) make a roux or a thick soup, a half a pot of it should do.

Get some tenderized flank steak or fajita skirt (you can tenderize it or have the butcher do it). Then smoke that beef until it’s almost medium done. Slice it into shreds and chop it up…ease it into that chili gravy and let simmer for an hour.

If your chili is thick, like it should be, before you put the beef in it. There should never be a viscosity problem and the flavor of the beef is not lost. (Use that grill to cook some homemade tortillas on.)

Serve with shots of Gold Cuervo and chase w/ a Margarita…it doesn’t hurt if Willie and Waylon are playing in the background either.

Damn that sounds good, I know what I’m gonna do this weekend.

Peace~t-keela

51

I forgot to mention the big pot of pintos in the other Dutch oven, for anyone present who wants beans. (yes, I’ll fix some cornbread too) The side table will have tomatos, lettuce, avacados and etc.

Plus, I’ll probably slice up some of that beef for people who just want a wrap around.

I’ll have tequila…but it’s…BYOB

52

Yeah, I’ve heard this…take your beef, rub with garlic and chile, sear it for a while over a good smoky fire, then cut it up and add it to the pot.

Always sounded like a HUGE extra preparation step to take, but seeing what a diff the whole chiles made, I may try this myself next time!

53

No man, this IS the secret…uh was, damn…sorry guys, I lost my head :frowning:

Too late now, this way you can get the chili right…AND cook the meat to it’s full potential w/out greasin up the chili. The idea of throwing everything in a pot and just leaving it is bullshit. It just doesn’t quite get the job done right…easy, quick, maybe…better NOT
Besides cooking chili should be fun. There’s no BEST recipe, you fix it according to the day and the company.

This way everyone can modify their bowl to their taste.
If JOE wants beans in his chili…bam, there it is!

gotta go, see ya later

54

Pantellerite CASI was a party - a great party. We were there from Thursday night, thru Sunday. I don’t think I could have taken another day. It’s a long story, but I was befriended by, and ended up partying with a bunch of bikers (Banditos, IIRC) from New Mexico. I didn’t have any homemade pork rinds, but one chili cook flew about 200lbs of fresh salmon down from Alaska in his plane. On Friday night he grilled it and gave it away. I think it was probably a lot better than the rinds you had. We had a forty-two foot motor home, and two restaurants and two liquor/beer distributors sponsored our team. Needless to say we enough food and booze for a month.

t-keela, I have been using a combo of mesquite charcoal and pecan wood chunks for smoking and grilling. Adds a nice flavor, so you might like to try it if it’s available in your area.

I surely do miss those Texas chili cook-offs. I’ve entered a few here, but they just aren’t the same.

55

“t-keela, I have been using a combo of mesquite charcoal and pecan wood chunks for smoking and grilling. Adds a nice flavor, so you might like to try it if it’s available in your area.”

Pecan and mesquite trees, in Texas? …he-he (just kidding) Yeah, been using that combinaton w/ hickory too for years. My folks have a pecan grove.
Isn’t pecan considered a hickory too?

56

ahhhhh, the heck with it.

I guess that’s what chili is all about.

I’m a beans and tomato guy, but I am sure not affraid to experiment.

So here goes.

1.3 lbs of Serloin. Cube it, brown it.

Crock pot. Gonna work it in there some where.

Soaking dried red chilis as I write this. Gonna simmer them and chop them up.

Got jalapenos and sorano peppers.

Got garlic, cause that pretty much goes in everything:D

Got some anahime peppers as well. Thought I would roast those, split them and serve the chili on top.

Yellow rice, nice on the side.

Fresh tomatoes. Check

Beans. Gonna be tough. but I will serve on the side.

Beer of course. Don’t know if I’m gonna put any in the chili tho.

Wife that likes my cooking, check.

No chef hat tho. Damn. hmm. Cowboy hat? Got one.

See ya.

57

Thank you to pugluvr, Ukelele Ike, and Fenris for the chili verde recipes! :slight_smile:

58

You can also get it from Pendery’s in Fort Worth.

I’m neither here nor there about tomatoes in my chili. But please, for all that is good and decent, don’t put beans in it! And don’t serve it over pasta either.