Yeah, I know- I guess that just doesn't sit well with me. I used to get on people about putting ham and pineapple on pizza, but I have gotten over that
Texas Red Chili Recipe
- Thread starter DoctorShavegood
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Yeah, I know- I guess that just doesn't sit well with me. I used to get on people about putting ham and pineapple on pizza, but I have gotten over that
- Thread starter
- #302
Yeah, I know- I guess that just doesn't sit well with me. I used to get on people about putting ham and pineapple on pizza, but I have gotten over that
Now I'm hungry.
I am hungry every time I come into the Mess Hall. It has helped me expand my cuisine a bit, though.
The Chili is cooking.
When unpacking the meat I notice it is in fact Chuck Tender. Should be nice.
I added sautéed red capsicum to the blender with the chili and a bit more of the pepper water to aid blending, then strained.
When unpacking the meat I notice it is in fact Chuck Tender. Should be nice.
I added sautéed red capsicum to the blender with the chili and a bit more of the pepper water to aid blending, then strained.
The bottom round should work just fine Stephen. It may just take a bit extra cook time to get the meat tender.
Thanks, Chris. I may end up putting it in my slow cooker for 6-8 hours.
Yep, the crock pot is the way to go, IMO. Low and slow, and let those flavors gradually meld.
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- #309
Here we go....Yeehaw!!!
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- #310
Ah, I see those chipotle in adobo. Those will add a nice salty sweet spice. I think I added just one with 1 spoonful of the sauce.
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- #311
Chris, that cut of beef looks like tri-tip.
The sauce looks so rich...good job.
The sauce looks so rich...good job.
It had the line of gristle running down the middle of it and a heavy silver skin, that is the norm with a Chuck Tender, I removed both.
To remove the gristle I cut it into slices across the eye then cut it in half next to the gristle.
This cut is off the small side of the shoulder blade.
Looking forward to this one. I may even make a corn bread. Do you have a simple fool proof recipe?
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- #313
Check out the cast iron corn bread thread. There are some in there that are easy and very tasty.
The corn bread is in the oven. The Chili was ready a few hours ago. Just giving it time for the flavours to become good friends.
I went with the first recipe in the post.
I went with the first recipe in the post.
Done. The Chili turned out nice with the heat still at SWMBO approved level.
The corn bread also turned out nice.
The corn bread also turned out nice.
The chili will be even better tomorrow
I may leave it a few days to age...........if I can.
This time I remove the seeds prior to soaking. I have saved the seeds for Ron.
I only soaked the Pasilla Negro Chili for 15 minutes after reading this. http://www.spicesinc.com/p-293-dried-pasilla-chiles.aspx
"We like to dry toast these before re-hydrating them for maximum flavor. To re-hydrate soak in hot water for 15-20 minutes but be careful to not let them soak for longer than that or they become bitter."
I noticed the water from soaking the Chili was a very dark brown, is that normal or did I have the water too hot? I used most of the water in the chili but still think there is a lot of flavour left behind. Next time I will try grinding the Chili dry as Connie did.
The meat turned out perfect. Tender but not to soft.
This is what I used.
Chili used - 6 x Pasilla Negro, 2 x Ancho & 3 x Teja Chili. Seeds removed toasted, soaked then blended with 1.5 red capsicum sautéed, 1.5 teaspoons Cumin, salt pepper and approx. a cup of the Chili water.
Meat used was Chuck Tender, sliced browned and diced. Sautéed finely diced onion and garlic.
Added meat to onions with the chili paste and a teaspoon of smoked paprika. A cup of beef stock, cup of the chili, 2 tablespoons of Masa Harina water and cup of chicken stock.
cooked in a enamel cast iron pot in the oven, low temp for approx. 3 hours.
when cooked I added 2 tablespoons of Cider Vinegar and a teaspoon of Rata honey.
Tasted and adjusted with a small bit of salt and a table spoon of brown sugar.
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- #318
Very nice Chris. Thanks for the tip on soak time. I bet the addition of the paprika gave the smoke it needed.
The Texas Red is in the slow cooker! No real problems while making it. When I put the onion and garlic in the food processor I let it go too long and it formed more of a paste. Shouldn't be a problem. Had a little trouble blending the anchos so I kept adding some of the pepper water until it reached the desired consistency. Here are some pictures.
The beef!
The chili paste. It was all I could not to break out the tortilla chips and eat it as a dip.
In the slow cooker.
The beef!
The chili paste. It was all I could not to break out the tortilla chips and eat it as a dip.
In the slow cooker.
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- #320
Yeah, those chili's can get real pasty while blending. I just add a little water as it whizzes.
Crock pot looks fully locked and loaded. Low and slow. Taste along the way for salt, heat and sweet adjustments.
Crock pot looks fully locked and loaded. Low and slow. Taste along the way for salt, heat and sweet adjustments.
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