Texas Red Chili Recipe

DoctorShavegood said:

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.

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Will do, boss. Just gave it a stir and it smells fantastic!

Well, you all convinced me, I am even now cooking the onions and garlic for my first foray into Texas Red. I had to get the guajillas dried, unfortunately, and I am pretty much using the original recipe before I make any tweaks. Although I am using bacon grease instead of veg oil.

Lexicon Devil said:

Well, you all convinced me, I am even now cooking the onions and garlic for my first foray into Texas Red. I had to get the guajillas dried, unfortunately, and I am pretty much using the original recipe before I make any tweaks. Although I am using bacon grease instead of veg oil.

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Welcome aboard LD. Glad you are giving it a try. I'm not sure I understand your statement, "I had to get the guajillo dried."

Bacon grease is all good.

Lexicon Devil said:

Well, you all convinced me, I am even now cooking the onions and garlic for my first foray into Texas Red. I had to get the guajillas dried, unfortunately, and I am pretty much using the original recipe before I make any tweaks. Although I am using bacon grease instead of veg oil.

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That is the way most chilis come. Just soak them in very hot water for 30 minutes or so. I usually bring a pot to boil, turn it off, toss in the chilis, and weight it down with a dish.

Your Texas Red is spreading like wildfire, Aaron!

DoctorShavegood said:

Welcome aboard LD. Glad you are giving it a try. I'm not sure I understand your statement, "I had to get the guajillo dried."

Bacon grease is all good.

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Meaning I had to buy dried chilies rather than fresh. I can get many peppers fresh here, but not those.

here it is, in all its upside down (for some reason) glory. Quite tasty, though I miss the tomato sweetness. Perhaps the prunes would add something.

If it seems somewhat bitter(which is not a bad thing) you can add a little honey or brown sugar. As Owen stated the guajillo chili's only come in dried form. That is why the recipe calls for them to be rehydrated in hot/warm water.

Your chili looks spot on...especially the color. Good job LD!!!

MrSpeedy said:

Your Texas Red is spreading like wildfire, Aaron!

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I guess it's that time of the season. It's cold up north so stew and chili are popular right now. Super Bowl weekend always brings out the chili. As mild a winter we are having here in Texas I might just need to break out my summer recipes.

DoctorShavegood said:

I guess it's that time of the season. It's cold up north so stew and chili are popular right now. Super Bowl weekend always brings out the chili. As mild a winter we are having here in Texas I might just need to break out my summer recipes.

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I am treating myself to Mama's Pizza for the Super Bowl- pepperoni, green olives (you can't call yourself a pizza joint if you only have black) and extra cheese. I may eat an entire medium. I do not do this often.

DoctorShavegood said:

I guess it's that time of the season. It's cold up north so stew and chili are popular right now. Super Bowl weekend always brings out the chili. As mild a winter we are having here in Texas I might just need to break out my summer recipes.

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.....


We're supposed to get several inch of snow tomorrow.



The plan right now is get both Texas Red Chili (with pinto beans) and beef stew in the oven (low and slow) tomorrow.

Intrigued said:

.....


We're supposed to get several inch of snow tomorrow.

The plan right now is get both Texas Red Chili (with pinto beans) and beef stew in the oven (low and slow) tomorrow.

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Beans?

If you put beans in this recipe it will explode into a gasious Inferno.

DoctorShavegood said:

Beans?

If you put beans in this recipe it will explode into a gasious Inferno.

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Beans, yes.


'Cause that's the way we like it, uh-huh, uh-huh...

Had a bowl of chili today. Kicked up the heat with some fire dragon insane sauce. A day aged and with some real heat was even better.

Made this last night for the Super Bowl so it can have a little rest to let the flavors meld.

I toasted the chiles in a smaller skillet because I was worried about over toasting. This allowed only a few to be exposed to the direct heat at one time. I stirred them constantly.

Next is their soak before getting VitaMixed which meant no straining.

The dicing of the meat took the longest and finally we have some Texas Red on the stove.

I couldnt help but sample a little. WOW! Thanks Aaron. I still like my tomato and bean stew but now I know what chili should taste like.

Chris, you have now passed over into the twilight chili red zone. The red zone is programmed to receive. You can check-out anytime you like, but you may never leave.

Thats killer looking chili. I'm sure everyone will say, what the heck is this?

Thanks for referring to your tomato and bean concoction as stew and not chililol

How am I supposed to wait until the Super Bowl to eat my chili when I see all these pictures?!

Thanks, Aaron. Your recipe is awesome. I just can't believe how vibrant the color is considering what the chiles look like in the bag.

Cornbread is also ready - I posted pics in that thread.

I am having a hard time waiting until the game to tear into this stuff.

The chili was fantastic and a big hit at the Super Bowl party! The squirt of lime really made the flavors pop. Thanks for sharing your recipe, Aaron.

MrSpeedy said:

The chili was fantastic and a big hit at the Super Bowl party! The squirt of lime really made the flavors pop. Thanks for sharing your recipe, Aaron.

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Thanks Stephen, glad it was a hit. That squirt of lime is also good on tacos. Very traditional Mexican. Give it a try next time on beef, chicken or pulled pork tacos.

DoctorShavegood said:

Thanks Stephen, glad it was a hit. That squirt of lime is also good on tacos. Very traditional Mexican. Give it a try next time on beef, chicken or pulled pork tacos.

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Lime (as well as the zest) is great in habanero sauce, too