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Authentic Texas Chili--Let Me "Stir The Pot". ;«)

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    Authentic Texas Chili--Let Me "Stir The Pot". ;«)

    The website at the link here is worth visiting--all stuff spicy. So, here's a Texas chili recipe from that site: https://www.chilipeppermadness.com/recipes/texas-chili/ No beans and no 'maters. LOL

    #2
    Mine is very similar. I smoke the meat (usually brisket) and veggies first, and once assembled I finish it in a smoker. It's probably the most commented on dish I make for family and friends.

    Comment


      #3
      Great site, I use it a lot!

      Comment


      • Willy
        Willy commented
        Editing a comment
        Good on ya! Me too.

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        Same here. Going to try to make some hot sauces later this year using his guidance.

      #4
      Yup, that be Chili con Carne alright !!! Here's mine for what it's worth.....

      Click image for larger version

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      Comment


      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        A thing of beauty.

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Nice.

      #5
      NO BEANS IN CHILLI! The way it should be!

      Comment


      • Willy
        Willy commented
        Editing a comment
        Nor are there two “L’s” in chili! ;<)

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        I once ate a bowl of chilly chili in a chilly Chili's.

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Correction, there are 2 "L"s in Chilli when spelled the way. "Chilli Con Carne"
        And if you put salt in your beer you get a little head.

      #6
      I love beans in chili, but I also love chili without beans. Now I need to make some Texas Red...

      Thanks for posting this.

      However, anything hotter than mild is too hot for my wife, and sometimes mild is too hot, so what should I use for peppers. I'd like to use several varieties...

      Comment


      • Willy
        Willy commented
        Editing a comment
        Ancho and guajillo should be mild (no guarantees ). Avoid de arbols.

        ETA: New Mexican Chiles labeled “ mild” would also work.
        Last edited by Willy; April 10, 2021, 09:15 AM.

      • bbqLuv
        bbqLuv commented
        Editing a comment
        I understand the Heat from the peppers is in the seeds and the white membrane on the inside. Suggest removing the seed and scrape out the white. I like the flavor of peppers but the older I get the less heat I can take.
        Chili/chilli pairs well with PBR.

      • RonB
        RonB commented
        Editing a comment
        bbqLuv - I do that now, but sometimes it's still to hot for her, and thanks fer the suggestion.

      #7
      That's close to one of my recipes. Substitute lard or tallow for the olive oil. And there's no use for Worcestershire sauce. But otherwise it's solid and spot on.

      Of course, I have recipes with beans and tomatoes, too. I love them all.

      Comment


        #8
        Dried beef , suet and chile peppers and salt ground on a molcajete and shaped into "bricks" and dried in the sun. Mexican soldiers would cook the "bricks" in boiling water to make a beef stew or chile con carne. No Beans.

        i do like beans, however, so i am guily of adding them to my chile con carne from time to time.

        https://en.wikipedia.org/wiki/Chili_con_carne

        Comment


          #9
          I put 3 types of beans in my chilli. Red, Black, and pinto....dont judge me. 😶

          Comment


          • tenphases
            tenphases commented
            Editing a comment
            Mmmm Brooklyn Salsa 🤣🤣🤣

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            LMFAO tenphases !!!!

            Yeah, Buddy! Brooklyn Salsa! (It's th water!)

          • tenphases
            tenphases commented
            Editing a comment
            🤣🤣

          #10
          I made a batch of this Texas Red yesterday using a good portion of smoked brisket flat and some point to make up the needed volume. It took longer to cook down and for the flavors to get happy than I expected, so it's aging in the fridge for today. Since the brisket was already cooked, I didn't add it at the start, I figured it would fall apart. Without the meat it it, it was pretty harsh for the first couple of hours, seemed bitter. I almost threw it out! Once I added the cubed brisket and let it cook some more, it came around nicely, I added a hearty squirt of agave to tame it a bit. Looking forward to having it for lunch today while watching NASCAR. Talladega and chili

          Update: Pulled it out after a night melding flavors, and it's awesome!
          Last edited by BruceB; April 25, 2021, 06:23 PM.

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