Chili Revisited
Still looking for a good chili recipe. If use kidney beans, please don't post. I just don't like them.
Forum Discussion
Here is my recipe for West Texas chili that we make at home. Real Texas Red chili is a very complex collection of 14 spices - I'm talking competition chili here. I would give you my recipe, but it 1) would require you buy certain spices from a unique supplier, and 2) its a secret. I finished in the top 20 percent in the International Chili Championship in 2014, and was the Pennsylvania State champion that same year.
3 large sweet peppers, one each red, orange, yellow
5 strips bacon, chopped
1 tbsp olive oil
2 cups onion, coarsely chopped
2 garlic cloves, minced
2 jalapenos, stemmed and minced
2 lbs beef stew meat, half inch cubes
1/2 cup chili powder blend
4 cups beef broth
1 cup dry red wine
1 cup canned crushed tomatoes
2 16 ounce cans of beans, pinto and kidney
1 14 ounce jar nopalitos rinsed, drained, and chopped
Over a hot gas grill or under a preheated electric broiler, roast the sweet peppers until the peels are evenly charred. Place in a covered bowl and steam until they are cool. Rub away the burned peel, stem, core, and coarsely chop the flesh.
In a 5 quart Dutch oven combine the bacon and olive oil. Cook until the bacon is crisp. With a slotted spoon, transfer the bacon to a paper towel to drain.
Add the onions, garlic, and jalapenos to the oil and cook over low heat for 10 minutes. Add the beef and cook, stirring often, until the meat is no longer pink, about 10 minutes. Stir in the chili powder and cook 5 minutes. Stir in the beef broth, red wine, and tomatoes. Raise heat and bring to a boil. Partially cover, lower heat, and simmer for 1 1/2 hours, stirring occasionally. Uncover the chili and cook, stirring often, another 30 to 40 minutes.
Stir in the roasted sweet peppers, beans, nopalitos, and bacon and cook another 5 minutes.
This can be made a day in advance and refrigerated. Warm up slowly over low heat. Makes about 2 1/2 quarts.
3 large sweet peppers, one each red, orange, yellow
5 strips bacon, chopped
1 tbsp olive oil
2 cups onion, coarsely chopped
2 garlic cloves, minced
2 jalapenos, stemmed and minced
2 lbs beef stew meat, half inch cubes
1/2 cup chili powder blend
4 cups beef broth
1 cup dry red wine
1 cup canned crushed tomatoes
2 16 ounce cans of beans, pinto and kidney
1 14 ounce jar nopalitos rinsed, drained, and chopped
Over a hot gas grill or under a preheated electric broiler, roast the sweet peppers until the peels are evenly charred. Place in a covered bowl and steam until they are cool. Rub away the burned peel, stem, core, and coarsely chop the flesh.
In a 5 quart Dutch oven combine the bacon and olive oil. Cook until the bacon is crisp. With a slotted spoon, transfer the bacon to a paper towel to drain.
Add the onions, garlic, and jalapenos to the oil and cook over low heat for 10 minutes. Add the beef and cook, stirring often, until the meat is no longer pink, about 10 minutes. Stir in the chili powder and cook 5 minutes. Stir in the beef broth, red wine, and tomatoes. Raise heat and bring to a boil. Partially cover, lower heat, and simmer for 1 1/2 hours, stirring occasionally. Uncover the chili and cook, stirring often, another 30 to 40 minutes.
Stir in the roasted sweet peppers, beans, nopalitos, and bacon and cook another 5 minutes.
This can be made a day in advance and refrigerated. Warm up slowly over low heat. Makes about 2 1/2 quarts.
