Wednesday, January 31, 2007

Bookwormom's Texas Red Chili

Due to requests, here is my recipe for traditional Texas red. Chili is often a catch all dish here in the US. Recipes vary greatly by region. Texas, being its own country, has strict rules as to what is allowed in chili. I can't give you exact amounts as I cook this by sight & taste. This chili is supposed to be extremely spicy- make sure you have lots of your favorite beverage ice cold & ready.

Ingredients

Butter or canola oil
Well marbled beef roast, cut into small bite sized cubes
4 oz. tomato paste
1-2 bottles Beer- Mexican for authenticity, if not use a light tasting beer
1 mug (11-16 oz depending on taste) very strong brewed coffee
2 large white onions, minced
chili powder (maybe 1/4 cup)- Make sure it's good quality & fresh
cumin- 2 Tbsp? This is available as either seeds or ground. I've no preference.
salt to taste
1-2 fresh HOT peppers (Scotch bonnet, habanero, etc), cubed, whatever is best quality & easily bought. If desired, seed before adding to pot- use gloves & seed under running water if this is your preference. Be very careful. The oils are very painful if you get them in your eyes or nose or mouth.

NO BEANS or other veggies allowed. No exceptions.

Instructions

Rule #1~ Do not use ground beef. Buy a good quality roast. How much roast you buy depends on how many people you're feeding. I usually buy 5 lbs minimum for the 5 of us. Lightly brown (not thoroughly cook) the meat in butter or canola (not olive oil). A cast iron pan is best because of even heating & browning. Brown in small batches. Set aside. Brown onions in remaining juice. In a large Dutch oven or crock pot, combine beef bites & onions & hot peppers. Blend beer, coffee, tomato paste & spices. Pour over beef mixture. Stir thoroughly.Rule #2~The chili should be thick & meaty, do not add so much liquid that the chili is soupy. Taste once or twice & adjust spices as needed. If you're using a Dutch oven, cook at 200 F overnight or at least 8 hours. In a crock pot, set on low and cook 8-10 hours. Chili should cook up very thick and extremely spicy.

Notes

This chili is spiciest if you serve it straight out of the oven without letting it rest in the fridge. I often cook this overnight a day ahead, two if I can arrange it. Let it rest in the 'fridge 10-12 hours, preferably a day. Rewarm slowly and serve with cornbread, tortillas, Fritos, etc. Whichever way you serve it, it's great. Excellent with sour cream & cheese & extra onions. If you can let it rest the spice factor will tone down as it cools in the fridge.

3 comments:

Jenster said...

YUMMY!!!! Thanks, Amanda! :o)

Tara Marie said...

This sounds really good. No beans, no vegies, got it!!

Bookwormom said...

Enjoy ladies!