Curl Your Toes Texas Chili Sallye Recipes

TEXAS-STYLE CHILI

Steps:

• Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree.
• Heat the oil in a large pot over medium-high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin.
• Add 3 cups water, the beef broth, chile puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper.

CURL YOUR TOES TEXAS CHILI (SALLYE))

Steps:

• Remove stems and seeds from the red chili pods and place chiles in a small saucepan with just enough water to cover them. Simmer on low for about 15 minutes until chilis are soft and almost macerated. Remove from heat and whisk until smooth paste is formed. Set aside. (You can use your blender for this step if desired). Cut Hatches in half; remove stems and seeds. Cut onion into quarters and place in food processor. Add garlic cloves and Hatch peppers. Pulse until finely minced. Set aside
• Place a large heavy dutch oven or stewpot on medium high heat. Add bacon and cook until crisp. Remove bacon and set aside. Reserve the grease. Eat the bacon (ha a joke) Using same pan, add meat to bacon grease, along with onion, pepper and garlic mixture from food processor. Stir with wooden spoon to mix well. Saute until meat is grey (do not overcook). Stir in tomatoes, tomato sauce and paste and stir until blended with meat. Stir spices into meat mixture with wooden spoon, mixing well. Remove from heat and pour in beer while stirring. Add red chili paste and water while still stirring with wooden spoon, then return to stove. Turn heat to low and simmer for 1-1/2 to 2 hours, stirring occasionally. Add more water a cup at a time if needed.
• If you add too much water, you can thicken chili by adding a tablespoon of masa harina or cornmeal, stirring well after addition.
• After 1-1/2 hours, sample the chili and adjust seasonings if needed. For more "burn" you can also add a dash or tabasco sauce - sparingly. For some serious "heat", you can leave the seeds in the hatch chiles.