Chili Recipe

[hookem83]

I saw the recipe for brisket chili, but i do not have any brisket so i thought i would just make me some regular chili anyone have a great recipe out there??

 

[DoobieWah]

Of course, with full knowledge that this is always the best way to make enemies in Texas, here's mine:

Real Texas Chili

2 lbs. meat
1 Onion, (coarsely chopped)
2 Cloves Garlic, (finely chopped)
3 Tbsps of ground Cumin, (yes, that's tablespoons!)
4 Tbsps of Chili Powder, (Gebhardt's, if available)
1 Tbsp of Paprika, (Sweet or Hot)
1 Tbsps of Chopped Dried Oregano, (Mexican if available)
1 Can Rotel Tomatoes, (Diced Tomatoes with Green Chilis)
Coarse Ground Black Pepper
3 Dried Whole Chilis, (Cayenne, Japon, Thai, etc.)
Water

For meat, I like to use ground beef.
You can also use coarse ground, (chili grind in Texas), or cubed stew meat, etc., (last week I cut up a roast), venison, (with some pork for fat), etc.

Brown meat in two batches, (about 2/3 in the first batch).
When first batch is browned, pour all into a colander to drain and throw in the last 1/3 of the meat.
When second batch is about done add the chopped onions and garlic.

When the second batch is browned and the onion softened, sprinkle in the cumin.
This "fries" the cumin releasing its flavors and aroma.

Brown for about 1 minute and add the drained "1st batch" of meat.

Now you can add everything else with enough water to cover and then a little more. You can add salt, but it's really not necessary. I use my mother's seasoning salt in just about everything, but there's no substitute for that.

Reduce heat and simmer for two or more hours. As long as you don't let it go dry, you can simmer as long as you like.

Some points: By not draining the last 1/3 of the meat, you get just enough fat to enhance the spices and provide a richness and depth that you can't get otherwise.

There are a million variations and ways to make it different each time.

Some suggestions: Dried or fresh cilantro.
Fresh Jalapeno.
Roasted Hatch Peppers.
Chipotle Pepper, (Either Dried or en Adobo)

I cook mine in a well seasoned Lodge Cast Iron Dutch Oven.

You can serve with cheese and/or fresh onions, chopped fresh peppers, over macaroni or penne, over fritos, (Frito Pie!), etc., etc., etc. It's also scalable for your next potluck.

Freezes well.

It's good today, even better tomorrow. I often cook it on Sunday and refrigerate for a quick and easy mid-week supper.

 

[CanaTigers]

I have many a chili recipe but most of the time these days just get a couple pounds of coarse ground meat and a pack of wick fowlers chili mix. It's all measured out, easy and is a pretty good version of authentic chili. Just don't trick it up with beans or vegetables of any kind.

 

[TheFied]

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