Red Canyon Texas Chili Recipes

TEXAS RED CHILI

Steps:

• Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
• Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
• Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

TEXAS STYLE CHILI

Steps:

• In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
• Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
• Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

AUTHENTIC 1840 TEXAS CHILI

Steps:

• Render the fat to liquid.
• Add the beef, and brown lightly, then add onions and garlic.
• (IMPORTANT Do NOT drain the fat or drippings).
• Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
• Continue over low heat for at least two hours, stirring every 30 minutes.
• Add salt to taste, though it doesn't need much.
• If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
• Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
• After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .

CHILI - AUTHENTIC TEXAS RED

Steps:

• Heat oil in a large skillet over medium high heat. Sear the stew meat in the oil for 2 minutes. Pour meat into bowl and combine chili powder, cumin and flour. Mix with the meat until evenly coated. Pour in broth. Add the salt and ground black pepper pour into crock pot, add garlic put on high for an hour then reduce to low for six to seven hours stirring occasionally.

REAL TEXAS CHILI

Steps:

• Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
• In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
• Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

JOHN GAMBILL'S TEXAS CHILI

Steps:

• Brew strong coffee.
• Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro.
• On the stove in a large dutch oven fry bacon until crisp.
• Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
• Brown remaining meats and onions in bacon fat over medium heat, stirring often.
• Drain fat and discard.
• Add beer and garlic to browned meats, simmer until beer evaporates.
• Crumble cooked and cooled bacon and add to the oven.
• Add all other ingredients and bring to a boil.
• Stir well, reduce heat to a slow simmer and cover.
• Cook for at least 4 hours (the longer the better) being sure to stir occasionally.
• I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld).
• The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often.
• You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2°C masa harina or 1/2°C flour mixed with enough water to make a thin fluid and stir into the hot chili.
• You may add more salt to suit your taste at this point.
• Simmer for another 15 minutes.
• Remove bay leaves, if you can find them.
• Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.

RED CANYON - TEXAS CHILI

Steps:

• Step #1.
• In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional).
• Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers.
• Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder.
• Bring to a boil then reduce heat and simmer 1 hour covered.
• Step #2.
• Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and ½ teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes.
• Step #3.
• Add the following:.
• 1 teaspoons onion powder.
• ½ teaspoons garlic powder.
• 2 teaspoons paprika.
• 2 teaspoons cumin.
• 1 Tbs. chili powder.
• ¼ teaspoons ground red pepper.
• ½ teaspoons ground black pepper.
• Simmer 15 minutes and serve.
• Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.