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

[BruceB]

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!

[bbqLuv]

Nice.

[RonB]

bbqLuv - I do that now, but sometimes it's still to hot for her, and thanks fer the suggestion.

[bbqLuv]

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.

[bbqLuv]

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.

[tenphases]

🤣🤣

[Mr. Bones]

LMFAO tenphases !!!!

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

[tenphases]

Mmmm Brooklyn Salsa 🤣🤣🤣

[Troutman]

Well isn't that like buying salsa made in New....York....City !! That's a hanging offense in these parts !!!

(just messin' with you Jersey guy)

[tenphases]

I was just teasing, I've tried chilli every which way. I always have plenty of meat because I tend to screw up my brisket flats lol. The only thing I always do is smoke the meat and veggies before they go in the pot. I love authentic and I love innovation, it's all good!

[Willy]

I always use beans in my chili, maters too. I wuz just posting an "authentic recipe" cuz so many here think tomatoes belong in the "original chili". They don’t. Not that I care about that. Bring on the beans and tomatoes for me.

[tenphases]

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

[Willy]

Ancho and guajillo should be mild (no guarantees ). Avoid de arbols.

ETA: New Mexican Chiles labeled " mild" would also work.

[Michael_in_TX]

I once ate a bowl of chilly chili in a chilly Chili's.

[latenight71]

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