Texas Bowl Of Red Recipes

TEXAS CHILI RECIPE

Steps:

• Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.
• Add the garlic, and cook for 1 minute stirring well.
• Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.
• Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
• Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
• Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
• Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.

AUTHENTIC CHILI RECIPE, A.K.A. BOWL OF RED

Steps:

• Cook four slices of bacon in a large stockpot. Remove bacon and mince.
• Add beef to the pot and cook in the bacon drippings until very well browned.
• Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of finely ground chile pods (I used guajillo and ancho). Grind pods in a blender or spice grinder until fine. Add 1 tablespoon cumin, 1 tablespoon salt and enough water to cover the beef.
• Return bacon to the pot.
• Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.

TEXAS CHILI RECIPE

Steps:

• In a large skillet toast dried chiles just until fragrant. Place in hot water for 45 minutes to become pliable.
• Remove the stem, seeds and ribs of the chiles and place in a food processor or blender. Add the cumin, black pepper, salt and ½ cup of water. Pulse on high until the chiles are completely pureed.
• Cut the onion into 8 sections and add to the food processor/blender. Pulse until onions are diced.
• Cut bacon into small strips and dice. In a large stockpot over medium-high heat cook bacon until medium crisp. Remove bacon from pot and set aside, leaving grease in the pan.
• Add the diced chuck roast to the hot pan and until browned on all sides.
• Add the garlic and chile and onion paste. Stir in the beef stock and water and stir well. Return bacon to the pot and stir.
• Bring the pot to a light boil and reduce heat to a small simmer.
• Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.
• Follow steps 1-3 from above to make the chili/onion paste.
• Place Instant Pot on Saute. Once hot, add 1 teaspoon olive oil and add in the diced bacon. Cook until crisp and remove with slotted spoon, leaving the pork fat in the liner.
• Add diced chuck roast and brown on all sides, working in batches if necessary.
• Remove beef and set aside. Add 1 cup of the water and deglaze the pot. Turn Instant Pot OFF/Cancel.
• Place the beef, bacon, and chili paste/onion mixture back to the Pot. Add 1 1/2 cups beef broth and stir.
• Pressure Cook/Manual on HIGH for 30 minutes. Once pressure cooking time expires allow for a Natural Pressure Release for at least 10 minutes. Release any remaining pressure.
• Optional - Continue to saute until desired thickness is reached.

TRUE TEXAS CHILI

Steps:

• 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
• 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
• 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
• 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
• 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
• 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

FRANK X. TOLBERT'S ORIGINAL BOWL OF RED

Steps:

• Break off the stems of the chiles, and remove the seeds.
• Place chiles in a small saucepan and cover them with water.
• Simmer for 30 minutes.
• Purée the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
• Use as little liquid as possible, unless you want the chili to be soupy.
• Pour the chile purée into a Dutch oven or large, heavy pan.
• In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray.
• Transfer each batch to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
• Bring the chili to a boil; reduce heat to a simmer.
• Cook for 30 minutes.
• Remove the chili from the heat, and stir in the rest of the ingredients.
• Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
• (Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
• After 45 minutes, you may add the masa harina, if you wish.
• The masa adds a subtle, tamale-like taste, but it also thickens the chili.
• Cover the chili again and simmer for another 30 minutes.
• Do a lot of tasting to see if seasoning suits you.
• Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
• Take the chili off the heat, and refrigerator overnight.
• Skim as much fat as you wish from the chili before reheating it.
• Serve hot.

TEXAS BOWL OF RED

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add half of the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil to the pot and brown the remaining beef, then return the first batch to the pot. Reduce the heat to medium and stir in the garlic.
• Combine the chili powder, cumin and flour in a small bowl. Sprinkle over the meat in the pot and stir until evenly coated. Crumble in the oregano with your fingers, then add 3 cans beef broth, 2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Bring to a boil, then reduce the heat to low; partially cover and simmer until the meat is just tender, about 1 hour, 30 minutes.
• Whisk the remaining 1 can broth with the masa harina in a bowl to make a creamy paste; stir into the chili. Continue simmering over low heat until the meat is almost falling apart, 30 minutes to 1 hour, adding up to 2 cups water if the chili gets too thick. Divide among bowls and top with onion and pickled jalapenos.