![]() |
#31 | |
Tomatovillian™
Join Date: Oct 2016
Location: Austin, Texas
Posts: 93
|
![]() Quote:
Texas Red Chili Serves about 4 Ingredients: 2 to 3 ounces, whole chili’s-guajillo, pasilla or ancho. About 12 chilies total. 2 pounds(after being trimmed) of Beef Chuck or brisket cut into ¾ inch pieces 1-1/2 tablespoon of cumin (add more if you want) 3 tablespoons vegetable oil 1-1/2 finely chopped onion. Food processor works well to get the onion extremely fine 6 finely diced large cloves of garlic 1 can of low-sodium beef broth 1/2 can of low-sodium chicken broth 1/2 tablespoon of packed brown sugar (optional - sometimes chili peppers can be really bitter) 2 tablespoons of Masa Harina(fine corn flour) ~ Only use this if it needs to be thickened ½ tablespoon Mexican Oregano 1 or 2 chipotle peppers with a spoonful of adobo sauce Salt and Pepper to taste 1 habanero (optional) Prep: 1. Place the chilies in a hot skillet and toast both sides over low heat for 2 to 3 minutes. Don’t let them burn or they’ll turn the chili very bitter. Place in a bowl of very hot water until soft. Approx. 20 minutes. Save the pepper water for later. 2. Drain the chilies. Remove stem and rinse seeds off being careful not to wash away flesh. Place chilies into blender or food processor and ¼ cup of pepper water. Blend until it is completely smooth like ketchup. Strain to remove skins and stray seeds. Set aside. 3. Heat enamel coated Dutch oven on medium-high heat. Add 1tbls of vegetable oil until it starts to shimmer. Add beef, don’t crowd, move or stir around. This process takes 3 or 4 batches. Add vegetable oil between batches. Brown on all sides and remove to separate bowl. 4. Dice beef pieces into very small ¼” sizes. 5. Add onions and garlic and cook for about 6 to 8 minutes, stirring occasionally. Scrape all brown(fond) off the bottom of pot as onion cooks. The fond has a lot of flavor . Add the stock, chili pepper paste, oregano and cumin. Wisk in the Masa Harina slowly to avoid lumps (only if absolutely necessary). Add beef. Bring to a boil then cut heat back to very low heat where only a few bubbles breaking the surface. Water or chicken stock maybe added if it becomes too thick. Cook low and slow for about 2 hours. 6. Stir in the brown sugar (optional), chipotle peppers with adobo and salt & pepper to taste. Gently simmer for another 10 minutes. Turn off heat and let stand for about 30 minutes to allow beef to absorb sauce. 7. Serve with lime wedges and hot sauce
__________________
~Aaron Last edited by Down_South; November 22, 2016 at 12:09 PM. |
|
![]() |
![]() |
![]() |
#32 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
|
![]()
Beans? Beans in chili is what comes from allowing yankees to come down here and live.
I find that if you're careful not to inhale the dust, it's easier to seed the chilies while they're still dry. In my chili, I cube a little smaller, then don't cube again. After cooking, the meat is covered with a bottle of Guiness (or whatever you have). The malt in the beer really seems to bring the beef flavor forward. Haven't tried making it with the dried pepper base, and I have a batch of them slumbering away in the pantry. May be time to wake them up. Thanks for the recipe.
__________________
Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
![]() |
![]() |
![]() |
#33 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
I use this stuff in and on a lot of things. I add other stuff later as I need it like cumin salt and so on. No tomato products in the chili most of the time. If I do it is V8 low sodium. Worth http://tomatoville.com/showthread.php?t=42376 |
|
![]() |
![]() |
![]() |
#34 | ||
Tomatovillian™
Join Date: Oct 2016
Location: Austin, Texas
Posts: 93
|
![]() Quote:
http://mildbillsspices.com/ They grind it fresh to order. I'll give the Guinness a try. Quote:
__________________
~Aaron |
||
![]() |
![]() |
![]() |
#35 |
Tomatovillian™
Join Date: Mar 2015
Location: Bozeman, Montana Zone 6b
Posts: 333
|
![]()
Frozen peppers wok just fine for salsa.
|
![]() |
![]() |
![]() |
#36 |
Tomatovillian™
Join Date: Mar 2015
Location: Bozeman, Montana Zone 6b
Posts: 333
|
![]()
Switched out the tomato juice for low salt V8 much better, I will stick with it.
|
![]() |
![]() |
![]() |
#37 |
Tomatovillian™
Join Date: Mar 2011
Location: SoCal Inland
Posts: 2,705
|
![]()
A splash of V8 juice
|
![]() |
![]() |
![]() |
#38 | |
Tomatovillian™
Join Date: Jun 2016
Location: Santa Maria California
Posts: 1,014
|
![]() Quote:
![]() ![]() |
|
![]() |
![]() |
![]() |
#39 |
Tomatovillian™
Join Date: Mar 2015
Location: Bozeman, Montana Zone 6b
Posts: 333
|
![]()
Try a few black olives, not bad.
|
![]() |
![]() |
![]() |
#40 |
Tomatovillian™
Join Date: Mar 2015
Location: Bozeman, Montana Zone 6b
Posts: 333
|
![]()
Mexican oregano, not the Italian kind, is really good in salsa.
|
![]() |
![]() |
![]() |
#41 |
Tomatovillian™
Join Date: Dec 2009
Location: USA
Posts: 1,013
|
![]()
Your talking about the dust reminds me of the tiny boxes that people used for snuff. Someday some chilihead is going to package that dust for snorting to clear the head and make a million. Think of the range of aromas and flavor.
|
![]() |
![]() |
![]() |
#42 | |
Tomatovillian™
Join Date: Dec 2009
Location: USA
Posts: 1,013
|
![]() Quote:
|
|
![]() |
![]() |
![]() |
#43 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]()
I don't even know how to start but will try later in the week.
On my phone and wont have time to even be here for the rest of the week. Worth |
![]() |
![]() |
![]() |
#44 |
Tomatovillian™
Join Date: Feb 2015
Location: LaBelle, FL
Posts: 20
|
![]()
Grape jelly
|
![]() |
![]() |
![]() |
#45 |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
|
![]()
If I told ya,
I'd have to turn you into salsa. ![]() |
![]() |
![]() |
![]() |
Thread Tools | |
Display Modes | |
|
|