Texas Red Chili Recipe

[MENTION=48230]cleanshaved[/MENTION]

Yeah, the second dump (or third ), whether it's the from the paste or powder (Mild Bill's) gives it a pick-me-up of freshness lost from the long simmering. Maybe try mixing a little of both.

Good luck and keep it on the hot side.

don'd be puttin no beans in there.

cleanshaved said:

I have rehydrated some peppers and blended them for 'Ron.
8 x Morita, 5 x Dried Chipotle, 8 x Guajillo, 8 x California & 6 x dried Habanero peppers.





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That makes me want to go buy a bottom round

DoctorShavegood said:

@cleanshaved

Yeah, the second dump (or third ), whether it's the from the paste or powder (Mild Bill's) gives it a pick-me-up of freshness lost from the long simmering. Maybe try mixing a little of both.

Good luck and keep it on the hot side.

don'd be puttin no beans in there.

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I will decide how to proceed on mid cook taste testing.

While I like beans in Chili, I could not and would not put them in a Texas Red.
I don't buy into the if it has beans in it not chilli debate but I believe if you are trying to make something authentic from a given area, do as they do. That stands way before I even knew about the bean debate (pre B&B mess hall days). With that said I will wing it and make something fusion but that is made clear.
Actually the little woman now prefers it without beans, so it is less and less that I drop beans in a chilli.

oc_in_fw said:

That makes me want to go buy a bottom round

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I think you should Owen. Can have a kiwi eating more chilli than a Texan now can we.
I'll be using chuck steak as I still have heaps in my freezer. I'm using 2kg / 4.4lbs of Chuck Steak for this one, that's a lot of dicing to be done.

cleanshaved said:

I think you should Owen. Can have a kiwi eating more chilli than a Texan now can we.
I'll be using chuck steak as I still have heaps in my freezer. I'm using 2kg / 4.4lbs of Chuck Steak for this one, that's a lot of dicing to be done.

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I have never tried chuck. I wonder how different that would be.

oc_in_fw said:

I have never tried chuck. I wonder how different that would be.

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Try flank steak or even brisket. I've used both.

A little tip cubing all that meat into 1/4" inches.....put it in the freezer for awhile until it firms up. It's much easier to cut.

oc_in_fw said:

I have never tried chuck. I wonder how different that would be.

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Both Chuck and bottom round are good for stewing, so what you are using is just fine.
It's worth a try if the price is right. Which one is cheaper for you?

I want to try make a chilli with a bone in shin shank. Slow cook until you can pull it like pork. The bone and marrow would work like if not better than a stock adding flavour.
The cheap cuts tend to work best with stews.

DoctorShavegood said:

Try flank steak or even brisket. I've used both.

A little tip cubing all that meat into 1/4" inches.....put it in the freezer for awhile until it firms up. It's much easier to cut.

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I've been browning my meat in long strips then cutting dicing down to chilli size. It may mean a bit less browned edges but works well enough for me. It makes it easier to brown in the pan with turning as well.

DoctorShavegood said:

Try flank steak or even brisket. I've used both.

A little tip cubing all that meat into 1/4" inches.....put it in the freezer for awhile until it firms up. It's much easier to cut.

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I've been wanting to check out flank steak.

cleanshaved said:

I've been browning my meat in long strips then cutting dicing down to chilli size. It may mean a bit less browned edges but works well enough for me. It makes it easier to brown in the pan with turning as well.

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This is what I do- I don't have the patience to brown up cubes.

cleanshaved said:

I've been browning my meat in long strips then cutting dicing down to chilli size. It may mean a bit less browned edges but works well enough for me. It makes it easier to brown in the pan with turning as well.

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oc_in_fw said:

I've been wanting to check out flank steak.


This is what I do- I don't have the patience to brown up cubes.

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A rough chili grind from the butcher is fine too.

DoctorShavegood said:

A rough chili grind from the butcher is fine too.

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I have tried the rough grind but preferred the small diced cut as it has a better texture. Yeah it's a bit of extra work but it's not every day that you make it.

Dicing and slicing done, the pot is now slow cooking in the oven.

Chris, I like to use the oven too. It gives good all around heat to the Dutch oven without burning on the bottom.

cleanshaved said:

I've been browning my meat in long strips then cutting dicing down to chilli size. It may mean a bit less browned edges but works well enough for me. It makes it easier to brown in the pan with turning as well.

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Slick idea. Thanks.

...and the bowl.

cleanshaved said:

...and the bowl.

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I love you man.

Thanks Aaron it was very tasty. It must be cooling off over your side of the world? Chili time in Texas?
I was going to have it yesterday but it was such a nice day a BBQ was in order. A bit cooler today so chilli time. I'll freeze the left overs down for Ron'
The inclusion of 6 dried habaneros lifted to a nice heat, if anything it could have done with a touch more heat. YHMV.

cleanshaved said:

Thanks Aaron it was very tasty. It must be cooling off over your side of the world? Chili time in Texas?
I was going to have it yesterday but it was such a nice day a BBQ was in order. A bit cooler today so chilli time. I'll freeze the left overs down for Ron'
The inclusion of 6 dried habaneros lifted to a nice heat, if anything it could have done with a touch more heat. YHMV.

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Yeah, it was only in the 80s today.

On the stove! House smells awesome

burg1198 said:

On the stove! House smells awesome

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I bet it does.

burg1198 said:

On the stove! House smells awesome

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Oh boy...here we go. Do you think you could post a pic of a bowl? I bet $1 dollar their's onion or cheese on top.