- Joined
- May 21, 2008
- Location
- Martini...
I haven't had this much fun making Chili in a long time! 
This was a blast, and Pop was very very happy. :biggrin:
Here is my family's "Texas Red" Chili :-D
It's always served with Cornbread, Dill Pickles, and Sharp Cheeder Cheese. :wink:
Today instead of using "chili ground" Chuck Roast (which is what we usually use), and the stove - i hauled out the Kettle Sr., grilled up the meat on Some Texas Post Oak and a little Texas Mesquite, then later left the pot in there to simmer for 3 hours, with a few small Texas Pecan chunks. I also added chopped roasted corn nibblets and chopped Japs to the cornbread. And the cheese was a Fine New York style extra-sharp aged cheeder. :biggrin:
For play-by-play see seperate thread: http://www.bbq-brethren.com/forum/showthread.php?t=51592
Everything combined, ready to rock..
After 3 hours of simmerin in the Kettle
Ready to eat :-D
Pop was happy :biggrin:
Never gave out this recipe to anyone before, and had plenty ask, so ifin ya make it, kudo's go to my dad, it's his.
*The following is for 1/2 recipe, and will make 6-7 bowls of chili, if you want a whole recipe, just double everything except, salt to taste
Sauté in butter/EVOO mixture, or Lard if you have it:
2 Yellow onions, diced
1 Green or Red pepper, diced (I used red, and lightly roasted this prior to chopping today)
4 garlic cloves, finely diced
Separately brown 2.5lbs Chuck Shoulder Roast, “Chili Ground” or "cubed" - medlarge. Today, I used the Ol’ Kettle Sr. and did all the cookin outside and cubed the meat in med. Large size… it was tender as butter when we ate. It was the best chili I ever ate. Cooking the chit outside over wood made all the difference in the world.. like duh!)/
ALWAYS save all meat juices. You may skim fat (if you have too the next day after it hardens on top in fridge)
Mix with veggies then
Add:
(1) – 28 oz. “Cento” Crushed Tomatoes
(1) – 10 oz. can Ro*tel Tomatoes (“original”)
3.5 Tbsp Chili Powder
1 Tbsp Cumin Seeds
2 Japs, chopped (I use fresh and lightly roasted them today prior to chopping)
2 cans of Beef Stock, or 1 can of stock and 1 bottle of dark or amber beer. (i added a good splash of red wine in there tonight for a little "love")
Simmer slowly for 2.5 hrs then
Add:
¼ tsp cayenne pepper
½ tsp paprika
½ tsp salt
½ tsp oregano
Simmer minimum of 30 min. more, or until beef chunks are tender
Enjoy!
This was a blast, and Pop was very very happy. :biggrin:
Here is my family's "Texas Red" Chili :-D
It's always served with Cornbread, Dill Pickles, and Sharp Cheeder Cheese. :wink:
Today instead of using "chili ground" Chuck Roast (which is what we usually use), and the stove - i hauled out the Kettle Sr., grilled up the meat on Some Texas Post Oak and a little Texas Mesquite, then later left the pot in there to simmer for 3 hours, with a few small Texas Pecan chunks. I also added chopped roasted corn nibblets and chopped Japs to the cornbread. And the cheese was a Fine New York style extra-sharp aged cheeder. :biggrin:
For play-by-play see seperate thread: http://www.bbq-brethren.com/forum/showthread.php?t=51592
Everything combined, ready to rock..
After 3 hours of simmerin in the Kettle
Ready to eat :-D
Pop was happy :biggrin:
Never gave out this recipe to anyone before, and had plenty ask, so ifin ya make it, kudo's go to my dad, it's his.
*The following is for 1/2 recipe, and will make 6-7 bowls of chili, if you want a whole recipe, just double everything except, salt to taste
Sauté in butter/EVOO mixture, or Lard if you have it:
2 Yellow onions, diced
1 Green or Red pepper, diced (I used red, and lightly roasted this prior to chopping today)
4 garlic cloves, finely diced
Separately brown 2.5lbs Chuck Shoulder Roast, “Chili Ground” or "cubed" - medlarge. Today, I used the Ol’ Kettle Sr. and did all the cookin outside and cubed the meat in med. Large size… it was tender as butter when we ate. It was the best chili I ever ate. Cooking the chit outside over wood made all the difference in the world.. like duh!)/
ALWAYS save all meat juices. You may skim fat (if you have too
the next day after it hardens on top in fridge)Mix with veggies then
Add:
(1) – 28 oz. “Cento” Crushed Tomatoes
(1) – 10 oz. can Ro*tel Tomatoes (“original”)
3.5 Tbsp Chili Powder
1 Tbsp Cumin Seeds
2 Japs, chopped (I use fresh and lightly roasted them today prior to chopping)
2 cans of Beef Stock, or 1 can of stock and 1 bottle of dark or amber beer. (i added a good splash of red wine in there tonight for a little "love")
Simmer slowly for 2.5 hrs then
Add:
¼ tsp cayenne pepper
½ tsp paprika
½ tsp salt
½ tsp oregano
Simmer minimum of 30 min. more, or until beef chunks are tender
Enjoy!
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