Racey
Maxwell Smart-Ass
- Joined
- Sep 18, 2007
- Messages
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Real texas chili, no beans allowed. Chili really only has 3 main ingredients Meat, Chilis, Onions.
Peppers, i like a mix of dried peppers and fresh peppers, this is where you will decide your initial spice level, if you don't like spicy, use more or all bell peppers, if you like it spicier you can use more fresnos/jalapenos. I like a mix of all the flavors so i have some Bell, Fresno, jalapeno, anahiem, pablano. For the dried peppers, Guajillos and Neueva Mexicos (Hatch i believe is what they are).
First order is to roast all the fresh peppers, a couple hours on low temp (200ish) and they will get nice and soft, The dry peppers you will only put on the grill for about 10 minutes, just enough to wake up the oils.
While the fresh peppers are roasting put your warmed dry peppers (with all the stems snapped off so the ends are open) into a dish of beef broth/stock in the oven on low to soak up and get nice and soft.
After the peppers are all ready, time to de-seed and de-rib (for heat control). skins are fine, just rinse the seeds away under a cool faucet as you open each pepper
Now you have a bowl full of deseeded peppers, blend them all into a nice smooth paste, add some broth and white vinegar for flavor balance as you need a little moisture in the blender to get it to work.
You should end up with a nice big bowl of what sorta looks like tomato paste, save the rest of the broth the dried peppers soaked in for later
Brown meat with a liberal amount of taco seasoning (cumin and spices basically)
this is elk
and oryx
Sautee garlic, onion, shallot in the meat pan
deglaze with the broth
Combine everything into the crockpot.
This is about 5lbs of meat, chili should mainly be the meat, with the chili paste enough to barely fill the space in between
Now for the last thing, take about 1/4 cup of masa harina corn flour and mix with about 3/4 cup of the rest of the broth until you have a totally brown liquid solution, this is what will thicken the chili, then add this into the crock pot (sorry i forgot to take pictures here)
Cook on low for 5 or so hours
Best chili you'll ever have.
Peppers, i like a mix of dried peppers and fresh peppers, this is where you will decide your initial spice level, if you don't like spicy, use more or all bell peppers, if you like it spicier you can use more fresnos/jalapenos. I like a mix of all the flavors so i have some Bell, Fresno, jalapeno, anahiem, pablano. For the dried peppers, Guajillos and Neueva Mexicos (Hatch i believe is what they are).
First order is to roast all the fresh peppers, a couple hours on low temp (200ish) and they will get nice and soft, The dry peppers you will only put on the grill for about 10 minutes, just enough to wake up the oils.
While the fresh peppers are roasting put your warmed dry peppers (with all the stems snapped off so the ends are open) into a dish of beef broth/stock in the oven on low to soak up and get nice and soft.
After the peppers are all ready, time to de-seed and de-rib (for heat control). skins are fine, just rinse the seeds away under a cool faucet as you open each pepper
Now you have a bowl full of deseeded peppers, blend them all into a nice smooth paste, add some broth and white vinegar for flavor balance as you need a little moisture in the blender to get it to work.
You should end up with a nice big bowl of what sorta looks like tomato paste, save the rest of the broth the dried peppers soaked in for later
Brown meat with a liberal amount of taco seasoning (cumin and spices basically)
this is elk
and oryx
Sautee garlic, onion, shallot in the meat pan
deglaze with the broth
Combine everything into the crockpot.
This is about 5lbs of meat, chili should mainly be the meat, with the chili paste enough to barely fill the space in between
Now for the last thing, take about 1/4 cup of masa harina corn flour and mix with about 3/4 cup of the rest of the broth until you have a totally brown liquid solution, this is what will thicken the chili, then add this into the crock pot (sorry i forgot to take pictures here)
Cook on low for 5 or so hours
Best chili you'll ever have.
