Texas Red

[dpotter58]

Who has a good recipie for Teas Red?

[kirmit77]

do you mean chili??? I just won a chili cook off if you need a good recipe.... but then i would have to kill you, and take you xs11 stuff!!

[Ivan]

Well, its not Texas, but I do make my own chili powder. The resultant chili is pretty good, actually.

I cheated though, and used Alton Brown's recipe and modified it to suit my taste.

Oh, and chipotle peppers, you NEED those.

[MrOzz]

Well, its not Texas, but I do make my own chili powder. The resultant chili is pretty good, actually.

I cheated though, and used Alton Brown's recipe and modified it to suit my taste.

Oh, and chipotle peppers, you NEED those.

Ivan,

Your not the only one who did that. LOL

[dpotter58]

I'm talking no beans or chunks of tomato texas red chili. I have a bunch of other recipes for sausage chili, venison chili, and the like.
I put some together tonight and it's pretty good.

[Geezer]

The best chili I ever had was made with buffalo meat. Damn that was good...

Geezer

[BigDick]

best chili I ever made had deer, beef, and maybe moose (was a long time ago, memory is starting to go in my old age ) I let it simmer for 3 or 4 days. . . . you'd eat a bowl and a half or two bowls and it'd burn your a$$ up the next evening. DELICIOUS

[jwhughes3]

for REAL Texas chili - use 3 kinds of meat and no beans!

and don't add too much chili powder - too much red stuff dulls the taste - add drops of habanero later if it isn't spicy enough for you -

I use stew beef chunks (not too big though), coarse ground pork and have the butcher take some sirloin (yes steaks) and coarse grind them for you - (if you have ground venison use instead of sirloin as the lean meat in your 3 meat recipe)

good meat makes good chili - the ground pork adds a different texture and enough fat for holding flavors

use a crockpot to cook for hours and watch to not get too dry

use regular fresh cracked black pepper (not from a can- don't get lazy crack it yourself) and some coarse Kosher salt or sea salt - about 2 teaspoons each

8-10 stewed, peeled tomatoes (canned is OK unless you are trying to impress a girl)
chopped sweet onion
2 cloves crushed garlic
1/4 cup granulated sugar (may substitute honey or molasses again if your motive is to impress)
1-3 teaspoons of chili powder to taste (you can always add but removing is tough)
12oz amber lager (Shiner, Shiner Black) add more as needed the longer you cook the chili (for the pot - not inside you! that is for eating the chili)

no beans! you want the texture of the meat not beans!

use a small amount of cornmeal to thicken slightly if you want it thicker (pinch at a time)

see how few ingredients are used? keep it simple and it tastes better.

your chili will always be a hit - substitute ground beef or turkey for stew beef if you want a fine texture for hotdog chili and add a bit more sugar (it reacts with the beer)

brown the meats in advance and add all juices -

if you can make it the day before you need it it will have much more flavor - it needs to simmer for hours in the crock.

Don't know why I'm sharing the secret - if you aren't living in Texas don't read this message

John in San Antonio

PS - serve with garnish - finely chop onions into a bowl of ice water until ready to sprinkle on chili (soaking takes bite out of them so chop and soak when you make the chili)- and shredded cheese for topping with a dollop of sour cream and a thin slice of fresh avocado - looks pretty and tastes good too. Who is hungry now?

[81xsproject]

You KNOW you're from TX when your recipe CALLS for Shiner. I have even seen that stuff for sale here in CA. We drank the hell outa that stuff when I was just a young airman in SA TX. Unfortunately, I never did make it up to the Shiner Festival. Not bad stuff, although I prefer Zigenbach.

[Ivan]

Personally, I like the beans. I use black, pinto, red and northern for variety. None of that simmering forever for my family. 6 kids and fed in an hour. With the right spices and roasting them and a few chipotles and a couple "middle of the road ale" bottles, it comes out darn close to the "simmer till the cows come home" kind. The complexity of flavor isn't as rich, but it will keep finiky kids asking for more, even if their nostrils are sweating.

Also a jar of salsa in lieu of the tomatoes does a good job of bringing falvor to town. As Alton said, "Make sure you get the stuff made in New York City, that way you know it's good!"

I guess it depends on wether you're hungry now or later, and wether you like to fart or not.

[Larrym]

Burning/Bleeding at Both Ends??

Is there a reason why it's called Red??