i need texas to show me the way to real chile. will accept all ideas and directions. GO TEXAS
thank you from alberta
jeff
Alberta is Texas....sort of.
I suppose they're both in North America.
The biggest rule of real Texas Chili is NO BEANS, ok I'm off my soap box now.
There are many ways to make or season a Texas style chili, you can use any meat combo that you like and have access to, you can use as much dry and fresh peppers and onions and spices as you like.
Start with a large grind or small chopped meat, I start my seasoning at this stage and add more as I go, then drain the grease off and add water to cover and begin simmering, this is when I start adding things like garlic, onion and fresh peppers all chopped up. When it has cooked to a tenderness and taste that you like it is done, if you want the juice to thicken up a bit you can mix a slurry of cold water and masa harina or corn starch and slowly add and stir until it gets a little thicker. It works best if you have it hot enough to be bubbling in the pot at this stage.
Most important is for you to season to your tastes and have fun with it.
Quote from: TedEbear on July 17, 2014, 08:10:06 AM
I suppose they're both in North America.
Oil, beef, low taxes, red necks and Ted Cruz was born here.
Quote from: Saber 4 on July 17, 2014, 08:53:01 AM
The biggest rule of real Texas Chili is NO BEANS, ok I'm off my soap box now.
Personally I like the extra punch that beans provide. ;D
OK - I'll shut up now. :-X
Quote from: Wildcat on July 17, 2014, 02:12:18 PM
Quote from: Saber 4 on July 17, 2014, 08:53:01 AM
The biggest rule of real Texas Chili is NO BEANS, ok I'm off my soap box now.
Personally I like the extra punch that beans provide. ;D
OK - I'll shut up now. :-X
You can have all the beans you want, just don't call it "Texas" Chili and it's ok. Actually I don't really care, I don't like beans in mine but my uncle who competes would skin me alive if I ever allowed beans. ;D
I was told,NO beans or tomatoes in chili,and the Turtle was right.I think?
Never met a chili I didn't like, with or without beans and tomatoes. Except my late aunt's chili, which more like hamburger soup with a can of pork and beans dumped in.
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I whooped my brother's a$$ in the family chili cook off with this recipe. It is the best chili I have ever made.
http://allrecipes.com/recipe/boilermaker-tailgate-chili/
How can you have chili without beans and tomatoes. That's just not right. ;D
Quote from: Saber 4 on July 17, 2014, 08:53:01 AM
The biggest rule of real Texas Chili is NO BEANS, ok I'm off my soap box now.
There are many ways to make or season a Texas style chili, you can use any meat combo that you like and have access to, you can use as much dry and fresh peppers and onions and spices as you like.
Start with a large grind or small chopped meat, I start my seasoning at this stage and add more as I go, then drain the grease off and add water to cover and begin simmering, this is when I start adding things like garlic, onion and fresh peppers all chopped up. When it has cooked to a tenderness and taste that you like it is done, if you want the juice to thicken up a bit you can mix a slurry of cold water and masa harina or corn starch and slowly add and stir until it gets a little thicker. It works best if you have it hot enough to be bubbling in the pot at this stage.
Most important is for you to season to your tastes and have fun with it.
Well that just sounds like cooked seasoned meat. I am not knocking your recipe but us unedumacated canucks gotta have something more. I would eat your chili but I could never make it like this. Not trying to start something but I am more of a stew guy than soup. ;)
Quote from: renoman on July 18, 2014, 06:41:50 AM
I whooped my brother's a$$ in the family chili cook off with this recipe. It is the best chili I have ever made.
http://allrecipes.com/recipe/boilermaker-tailgate-chili/
Ok this lured me in a bit with the beans and then some more with the beer but I will chuck the bacon bits and sub a pack of real bacon. This is my kind of chili. You all will have to forgive this heathen but I am going to make this and have a huge bowl.
Quote from: Quarlow on July 18, 2014, 04:37:02 PM
Quote from: Saber 4 on July 17, 2014, 08:53:01 AM
The biggest rule of real Texas Chili is NO BEANS, ok I'm off my soap box now.
There are many ways to make or season a Texas style chili, you can use any meat combo that you like and have access to, you can use as much dry and fresh peppers and onions and spices as you like.
Start with a large grind or small chopped meat, I start my seasoning at this stage and add more as I go, then drain the grease off and add water to cover and begin simmering, this is when I start adding things like garlic, onion and fresh peppers all chopped up. When it has cooked to a tenderness and taste that you like it is done, if you want the juice to thicken up a bit you can mix a slurry of cold water and masa harina or corn starch and slowly add and stir until it gets a little thicker. It works best if you have it hot enough to be bubbling in the pot at this stage.
Most important is for you to season to your tastes and have fun with it.
Well that just sounds like cooked seasoned meat. I am not knocking your recipe but us unedumacated canucks gotta have something more. I would eat your chili but I could never make it like this. Not trying to start something but I am more of a stew guy than soup. ;)
Believe me it's much thicker when I get done than you would think, I deliberately only gave the general process so that people could season it to their tastes, mine is quite spicy with a great texture and is nothing like just seasoned meat, especially when I have enough wild hog to grind for chili. When we lived in the Detroit area all of our friends from both sides of the river loved our Texas Chili. Wick Fowler's makes a 3 alarm chili kit that can give someone a good start and the spices are separated so you can adjust the spiciness and thickness to your liking. I'm not much of a soup guy myself so my chili tends to be very thick and I like to make a refried bean frito pie with it. :)
I've spent a lot of time in Texas and love their chili. I also love the ones with beans.
Oooooo that wild hog would impart some wicked flavor. I have never had it but if its wild I will love it.
i looked at the site reno posted and i will try that also. but what i want to try is chili made with meat and sauce that will be good served out of a bread bowl. nice mouthful chunks of beef and a rich juice to heat up my inards.
Quote from: Quarlow on July 18, 2014, 07:01:52 PM
Oooooo that wild hog would impart some wicked flavor. I have never had it but if its wild I will love it.
The wild hog is really good, but you have to cook the chili low and slow and a couple of times because it's a very dense low fat muscle. I do mine in the crock pot for about 8-10 hours then cool it and into the fridge then back in the crock pot on serving day for another 6-8 hours till it's tender and perfect.
Quote from: manfromplaid on July 18, 2014, 07:03:30 PM
i looked at the site reno posted and i will try that also. but what i want to try is chili made with meat and sauce that will be good served out of a bread bowl. nice mouthful chunks of beef and a rich juice to heat up my inards.
Look for the Wick Fowler's 2 or 3 Alarm Chili Kit but if it's not available up in the Great White North, PM me with your address and I'll send you a couple of kits to try it out it will work real good for a bread bowl chili.
thanks sabre i will look around for the kit
Well, might as well jump in on this one since my name has already been taken in vain.
- Long story short, "real" chili is all about beef, chiles, and maybe some other spices. End of discussion.
- Tomatoes (other than maybe a bit of paste) go in pasta sauce, not in chili.
- Beans are always good but are cooked separately and served as a side dish.
- You can almost always do it better yourself instead of using almost any commercial chili powder or mix.
- You can use ground beef but cubed is better (smoked brisket point is best).
Here's a hybrid of several recipes that I use as a starting point. If I want it a bit different for a particular audience I'll add and/or subtract a couple of ingredients as needed. Don't be intimidated by the process; it's not all that difficult and is actually kinda fun.
Ka Honu's Pretty Near From Scratch Chili
Ingredients:
Dried chiles -
6 anchos/mulatto
2 pasilla/chile negro
2 costeñas/New Mexico/Choricero
2 guajillos
4 chiles de arbol/cascabel
Paste ingredients -
2 chipotles in adobo
1 teaspoon marmite/miso
2 teaspoons soy sauce
2 tablespoons tomato paste
1½ tablespoons whole cumin seeds, toasted, then ground
1½ teaspoons whole coriander seeds, toasted, then ground
2 whole cloves, toasted and ground
1 star anise, toasted and ground
2 teaspoons (Mexican) oregano
½ teaspoon cayenne
½ teaspoon cinnamon
¼ teaspoon allspice
2 quarts chicken stock
4 pounds cubed chuck or (better yet) smoked brisket point
1 large yellow onion, diced (@ 1 ½ cups)
5 cloves minced garlic
1 cup black coffee
2 bay leaves
1 beer or ¼ cup bourbon (optional)
1 ounce chopped unsweetened chocolate plus 2 tablespoons brown sugar, OR 1 ounce grated Mexican chocolate
3-4 tablespoons masa (to thicken)
Directions:
Stem and seed dried chiles and tear into 1-inch pieces. Heat in a dry, cast-iron skillet on medium for a couple of minutes on each side (Don't allow to smoke). Set aside.
At this point, you can either make a puree for cooking later or continue if you're doing a "same day" cook.
1. To make a puree only, for cooking later –
Add 1½ cups chicken broth
Reduce heat until chicken broth is at a bare simmer, add toasted chiles to liquid and cook until chiles have softened and liquid is reduced by half, 5 to 8 minutes. Remove from heat and ...
Add paste ingredients, puree in blender and freeze for later use.
To use, thaw puree and brown meat as below. Remove and brown onion and garlic. Add meat, puree, rest of chicken broth, coffee and bay leaves and bring to boil.
or...
2. Same day cook -
Salt & pepper meat and brown in batches on medium high heat in bacon grease or oil. Remove and brown onion and garlic.
Remove onions & garlic and add 1½ cups chicken broth. Use flat wooden spoon or stiff spatula to scrape browned bits off of bottom of pan. Reduce heat until chicken broth is at a bare simmer, add toasted chiles to liquid and cook until chiles have softened and liquid is reduced by half, 5 to 8 minutes. Remove from heat and ...
Add paste ingredients and puree in blender.
Combine meat, onions & garlic, puree, rest of chicken broth, coffee and bay leaves and bring to boil.
Then, regardless of which method you used to get this far, reduce heat and simmer for 2-3 hours then remove bay leaves and stir in alcohol, chocolate/sugar, and masa. Add some hot sauce or additional chile if necessary. Simmer another hour or so.
For best results, cool, refrigerate, and reheat the next day.
Notes:
I usually make a double recipe of the paste and freeze half for later.
I've been known to brown the beef on a grill. It works.
Truth be told, I have been known to add beans for SWMBO - I know when I'm outranked - but usually put them in her half of the finished product.
If it's too hot (or not hot enough) for your audience, change the proportions of the various dried chiles using more or less of the hot or mild ones.
Excellent response and recipe Ka Honu, this should get him on the right track, I only offered the kit because it gives individual packets of each spice allowing newbies to tailor it to their tastes and get the hang of it before venturing out on their own.
Funny thing about controversy is that it will bring the "died in the wool" experts out of hibernation. That is an awesome looking recipe for new and old chefwannabe's. Thanks Turtleman. Lol
yup that looks like it will work thanks ;D
Quote from: Quarlow on July 19, 2014, 04:00:55 PM... "died in the wool"...
No wonder Canadian chili isn't very good; you're using unskinned dead sheep. Down here we make chili with beef. And yes, some of our more colorful experts are quite adamant in their views; you might even say they are "dyed in the wool."
;D ;D LOL
Sure is nice to see that a little ribbing can bring out the best recipes in a man.LOL Thanks Ka Honu
All meat texas style(http://img.tapatalk.com/d/14/07/24/umugy2an.jpg)
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I'll take a bowl please. :)
used stew beef came out tender not to hot at the bite heat at the back end nice crusty bun (didn't rise as much as i wanted) yup just what i wanted. ;D
Sounds perfect, glad it worked out so well for you.
Looks awesome. even though it don't have beans. LOL