Thank you for this recipe, will try get to a batch this weekend.
I'm looking forward to this, even with all my trips to Texas over the years I don't think I've ever had the opportunity to try Texas Red Chili.
Mr. Bones Hey that Odham’s is bitchin’ sausage. Used to make it in patties with eggs after a mean hangover. That and chorizo cures one every time. Just tryin’ to give my high blood pressure, 200+ cholesterol a little bit of a break.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Thanks so much for this Troutman! I love me a good bowl of Texas chili, and agree that beans don't belong. Unfortunately, the boss (SWMBO) feels that beans are a necessary component of chili. So, most of the chili at our house ends up with pintos or black beans added.
I am tempted to make this recipe, then cook a pot of beans on the side that can be stirred in for anyone that wants them. That might make both of us happy.
Got this all pasted into the Paprika app I bought on the 50% off sale that ends tonight... gonna do it REAL soon!
You know I grew up with bean laced chili as a kid in the Midwest. It's really not all bad, it's kind of a different dish when you think about it. I actually like it a number of ways.
22” Blue Weber Kettle with SnS insert
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All this talk of Texas Red reminds me of this job I had for a minute. I was a secretary for a construction guy. I would have to go to his moms house (his office) to do my job. His mom would always make us breakfast. Chili, scrambled eggs, homemade biscuits with this special jam that was super local, as I recall. Yes, I said secretary. That’s how long ago it was 🤣🤣🤣
I’ve been doing chili with the cheapest beef I can find. Thankfully that’s usually USDA Prime brisket from Costco for $3.69/lb. I’ll usually cut the packer in half, make chili with the flat and smoke the point.
I’m 100% a "no beans in chili" guy...my wife is not. So half the time it gets beans. Some Texans I know are against tomatoes too - beef and chilies only - so I experiment with and without. One day I’ll lock in a recipe I love!
Solid idea on the brisket flat. I usually corn mine. I’ve had the meat and chilis version a couple of times but still prefer the sweetness that the charred tomatoes bring.
Seems like most midwestern chili cookoffs contain at least 1 of each of the following:
1. Way too much cumin guy
2. Way too many tomatoes guy
3. The "secret ingredient" team (usually involves fish sauce for Umami, cocoa powder, red wine, or cajun seasoning)
4. Bean chili... Way to many beans
Although, I feel obligated to defend the midwest's honor... Some of us can make a pretty delicious cup of chili!
jhoskins I agree, being from the Midwest I grew up with chili made with navy beans, that was my understanding of the stuff. Since moving to Texas there's been more emphasis on the meat as the main ingredient with tomatoes or chilis as the compliment. Beans are a starchy filler, like pot roast and potatoes. As I wrote about in my intro, its a two hour argument over what exactly chili is. Even what is normally called Texas Red is 10 different things to 10 different people.
Troutman yes, my wife specifically told me that if I put beans it, I could eat chili for longer... which isn't a bad plan.
I am working on a homemade chili powder blend, and using a mix of cubed meat (sirloin is the current preference) and ground meat (sirloin/chuck) to get the texture where I like it.
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Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
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jfmorris I don't know if it makes a difference or not, but when I'm 'browsing' them in Paprika, I copy the link to the recipe by clicking on the post number in the top right corner of the post to get the direct URL to the recipe post. Probably not as important when it's the first post in a thread though.
Thanks for the advice Kathryn fzxdoc and glitchy! I had seen the browser, as I entered a URL for that and another recipe while editing them in Paprika, but didn't realize I could literally browse them and then import. Cool beans!
Also, jfmorris , you can search in the Paprika Browser as well, so you don't really have to copy/paste the URL.
Also, you could log in to The Pit (or any paywalled site) in the Paprika Browser and then navigate to the recipe you want to download. I do that for Milk Street and Cooks Illustrated/America's Test Kitchen stuff too.
K.
Last edited by fzxdoc; December 2, 2020, 07:59 AM.
Besides the recipe, I always love the back stories. Puts the recipe in context. I was reading a BBQ book a while back and it stated that before brisket, shoulder clod was the Texas BBQ of choice. Thanks for posting the recipe.
Nuthin like a good read unless it’s bout cookin, specially bout cookin rill food such as chili. The argument bout the beans & no beans is up to the taster, cept it’s called Texas Red, so ya put beans in it, it’s sumthin else like hefty beefy beanie chili or what ever. Chili is good, yes it is.
The old trout dude talked bout an AR cook off of sorts. Got me thinkin, the meltin pot this here country is, coozines from all over the place, mebbee, juss mebbee I could rustle up sum Wisconsin Plaid, an it probubly will have some beans in it, ........or not, depends on givin a rip. Well done Troutmaster.
Troutman - Many thanks for posting this. That looks like chili I could become very fond of. I make a chili verde which nobody has ever complained about but that's probably only because I don't make it with beans. I want to put this together soon and to be faithful to your recipe at least at first (ala @Meathead) I have a couple of questions regarding ingredients. Is the brand of canned tomato important? Muir Glen is not a brand I have seen out here. Could Ro-Tel or another brand be substituted? Same with Tony Chacheras seasoning. I haven't seen that brand in this part of the world either and even if I could find/order it there are a lot of different flavors. Which kind is it? Can you recommend a substitution if there is one? Beer, even IPA, and meat we have plenty of. Thanks again.
If you can't get Muir Glen, Hunts makes a fire-roasted diced tomato product as well. I used to get Muir Glen all the time, then they disappeared from the shelves in my local store, so I switched to Hunts brand fire roasted. Can't really tell a difference, FWIW.
Also remember that Tony Chachere's has a ton of salt in it. Almost like adding straight salt. They sell a "No Salt Seasoning Blend" which has neither sodium or potassium. I use that one and add my own salt as needed.
Kathryn
Last edited by fzxdoc; December 2, 2020, 07:47 AM.
fzxdoc, thanks for that info. I'm pretty sure I've seen the Hunt's fire roasted product. I typically do not use creole seasoning as SWMBO usually doesn't care for it and I usually listen to her. I'm thinking I can find a creole seasoning even if it's not Tony C's which with all of the other richness will add to the flavor profile without overwhelming it. Thanks again for the input.
fzxdocwu7y She is right, Tony C's is a salt rich but also pepper rich seasoning. You will notice in the recipe I wrote up there is no other salt or black pepper mentioned. I like to layer my foods with seasoning while browning, thus adding it to the meat during that stage of cooking. Pre-smoking the meat, which is the other option, would be the same thing, you'd season with salt and what ever seasoning during that stage as well. I suggest making it the way you feel most comfortable with.
Go with both. I'd share my chili verde recipe but it's a family secret. They would shoot me if I spilled the beans and told what cooking website I ripped off.
Last edited by wu7y; December 1, 2020, 03:39 PM.
Reason: correct a typo.
Thanks, also added to my Paprika app to try some day, maybe when that Misen Dutch oven arrives. I just hope I can find A5 stew meat at $11/lb
Also curious, other than ability to put the pot on the smoker, is there something a cast iron pot or Dutch Oven on the stove gives this versus just simmering in a crock pot?
Don't use A5, just source American Wagyu or Prime, both are fine. Nothing special about cast iron, guess it's good for the smoker and old school way to cook chili.
Troutman I was just joking about the A5. I don’t make A5 money, but occasionally do American Wagyu. I’ll maybe pick up Prime Sirloin at Costco for it if I don’t order something from Porter Road or SRF to add some good stew meat to the order.
This sounds really good! The "red" I've made I found by googling Texas chili, the Epicurious recipe is really good.(I don't have the skill to provide a link sadly).Basically you lightly toast chilies, seed and devein them, soften in hot water then make a paste.
The meats cubed chuck,no ground. There is of course onion, garlic, and cumin.Like I said really good (though Mrs. bardsleyque wanted beans!)
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