TEXAS RED CHILI
In Texas, a bowl of Texas Red describes Beef Chili,
WITHOUT BEANS. Finish of debate. This can be a
meal by itself but adding some hot, buttered, jalape°o
cornbread is definitely a fantastic combination.
- 2 # coarse hamburger OR
- 2 # chuck roast, reduce 1/4” pieces OR
- 2# stew meat, reduce 1/4” pieces
- 3 tablespoons olive or vegetable oil
- two tablespoons butter or margarine
- 1 large eco-friendly bell pepper
- 1 large Texas yellow onion
- 1 8 oz. can tomato sauce
- 3 heaping tablespoons Gebhardt chili powder
- two tablespoons fresh garlic clove, chopped fine
- 1 eco-friendly pickled jalape°o pepper
- 1 tablespoon salt
- 1 tablespoon coarse ground pepper
- 6 cups water
- 3 ancho chili pods
- 1 tablespoon ground cumin (comino)
- 1/2 cup all-purpose flour
Directions:
Heat the 6 glasses of water inside a saucepan. Although this is heating,
both sides. Take away the pods so when awesome enough to deal with,
take away the stem and shake out any seeds inside. Put the
pods within the water which has arrived at a boil, cover and take away
in the heat. Let ‘steep’ until later within the recipe.
Inside a large ‘stew’ or ‘chili’ pot, add some oil and butter. When
hot, add among the meats in the above list. Brown the meat on
on the medium high temperature, stirring frequently. As the meat is
cooking, peel the onion and dice into 1/4” pieces and take away
the stem, seeds, and membrane in the bell pepper. Also
dice the rest of the outer skin into 1/4” pieces.
When all of the pink has disappeared in the meat, add some
onions and peppers and stir in well. Add some chili powder,
cumin, salt, garlic clove and pepper. Again stir well.
Add some flour, just a little at any given time and stir to combine well. Lessen the
heat to medium and let prepare for five minutes. It will likely be normal
for a few of the flour that you follow the foot of the pan. Add some
broth which has the ancho chili pods inside it Gradually. Scrape the
bottom from the pot having a spatula and today add some tomato sauce
and also the jalapeno pepper (remove seeds at a lower price heat).
Stir to combine well, reduce to medium low and prepare uncovered
for 1 1/2 to two hrs, before the meat is extremely tender. Check and
stir every half an hour, ensuring to scrape the foot of the
pan having a spatula to help keep from burning. Remove and serve
inside a large ‘soup’ bowl with crackers and/or jalapeno cornbread.
Optional toppings are finely grated, longhorn cheddar cheese and
fresh, raw, chopped yellow onion.
