This is my TX chili recipe. I've had several PMs for it so I'm just going to post it for you degenerates. No beans and no tomatoes just like Sam Houston intended.
Ingredients
9-10 dried Chiles
I like Ancho, Pasilla, and New Mexico
2-3lb chili meat
2 tbsp cumin
2 tablespoons bacon grease (or cooking oil for you city folk)
3 jalapenos
3 serranos
1 white onion
4-5 cloves garlic chopped
2 cups beef stock
1 cup strong coffee
2 tablespoons masa to thicken
1 Canned chipotle in Adoboe sauce
1 tablespoon unsweetened cocoa powder
-make chili paste
toast the dried peppers in a dry skillet.
Remove the stems and seeds.
Soak the peppers in hot water for 15-20 min
Add them and the chipotle/adoboe to a food processor with 1/2 cup of the water and a little salt. chop until smooth.
(you can make this ahead, it freezes well)
-Coat the chili meat with salt pepper and cumin
-Heat 1 tablespoon grease in a pot and add the seasoned meat. Brown the meat then remove and set aside.
-Add another tbsp grease along with the jalapenos, serranos and onion. Cook them down until translucent, then add garlic.
-Now add the meat back and add the chili paste and let it cook like that for a few minutes.
-Stir in the beef stock, coffee, cocoa, and masa and bring to a boil.
-Reduce the heat, cover and simmer for about 2 hoursGive it a stir once every 30 minutes or so. If it becomes too thick, add some water and stir. Thicken with more masa if needed.
I like it with a cast iron skillet fried cornbread.
Ingredients
9-10 dried Chiles
I like Ancho, Pasilla, and New Mexico
2-3lb chili meat
2 tbsp cumin
2 tablespoons bacon grease (or cooking oil for you city folk)
3 jalapenos
3 serranos
1 white onion
4-5 cloves garlic chopped
2 cups beef stock
1 cup strong coffee
2 tablespoons masa to thicken
1 Canned chipotle in Adoboe sauce
1 tablespoon unsweetened cocoa powder
-make chili paste
toast the dried peppers in a dry skillet.
Remove the stems and seeds.
Soak the peppers in hot water for 15-20 min
Add them and the chipotle/adoboe to a food processor with 1/2 cup of the water and a little salt. chop until smooth.
(you can make this ahead, it freezes well)
-Coat the chili meat with salt pepper and cumin
-Heat 1 tablespoon grease in a pot and add the seasoned meat. Brown the meat then remove and set aside.
-Add another tbsp grease along with the jalapenos, serranos and onion. Cook them down until translucent, then add garlic.
-Now add the meat back and add the chili paste and let it cook like that for a few minutes.
-Stir in the beef stock, coffee, cocoa, and masa and bring to a boil.
-Reduce the heat, cover and simmer for about 2 hoursGive it a stir once every 30 minutes or so. If it becomes too thick, add some water and stir. Thicken with more masa if needed.
I like it with a cast iron skillet fried cornbread.
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