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  • texas chili

    I made the Texas chili last night , it is really good!

  • #2
    What did you use for spices? I put cayenne, paprika, and cinnamon in mine.

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    • #3
      I'll be making it in the next few days as well. Pretty excited about it.

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      • #4
        Damn good stuff!

        I make up a "wall of fire" ...

        1. Naga Jolokia
        2. Scotch Bonnet
        3. Habanero
        4. Chipotle
        5. Jalapeno
        6. Cayenne Pepper
        7. Chilli Powder
        8. Garlic
        9. Paprika
        10. Ginger

        ... to completely assault every part of the mouth, but offset some heat with 100% chocolate.

        Where many award winning recipes call for onion powder, I just blend up pre-fried onions with garlic, ginger and jalapeno which turns out quite light, but darkens as it cooks out. This leaves you with a thick, hot brown sauce around meat. Simple, effective and damn goregous!





        HOT! HOT!
        Paul
        http://www.pjgh.co.uk
        http://www.livingintheiceage.co.uk

        "... needs more fish!"

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        • #5
          Next time I cook chili I'm trying this: The Food Lab: Real Texas Chili Con Carne | Serious Eats

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          • #6
            Originally posted by pjgh View Post


            HOT! HOT!
            Is that ground beef?!?!? My husband (displaced Texan) calls that hamburger soup LOL According to him, Texas red chili is always made with chunks of beef, never ground beef...and never with beans.

            He makes a damn good Texas Red (though he has toned down the heat just a touch so I can actually eat it)...It takes several hours and involves three different spice dumps!
            Heather and the hounds - Make a Fast Friend, Adopt a Greyhound!

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            • #7
              Hamburger Soup! That's great

              Yeah, I found all manner of recipes using ground meat, chunks, pre-cooked, cooled and re-cooked chunks, all sorts.
              I think it does look best with chunks of meat - I like a mixture of pork and beef.
              Paul
              http://www.pjgh.co.uk
              http://www.livingintheiceage.co.uk

              "... needs more fish!"

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              • #8
                Dried beans are both light and cheap, and, of course, an excellent source of dietary fiber.

                In cooking, it was probably a day to soak (incidentally, the water that we discard from soaking beans has some miraculous properties in cleaning your clothes, according to 18th/19th century writings) and likely a day to cook...

                In moving big cattle herds, it was periodically necessary to let the herd rest and forage, let alone allow the cowboys a decent wash, rest and feed up...no doubt the chuck wagons were busy during this "still" time, and I think it reasonable to believe that beans were an integral part of "Texas" or "Cowboy" chili..

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                • #9
                  nice

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                  • #10
                    i make it beef chunks but kf I am short i throw in turkey meatballs. We northerners have used ground beef forever,and beans haha
                    I definitely respect the spice dumps!

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                    • #11
                      ha ha i like hamburger soup AND regular tx chili. Just as long as it's spicy!!!

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                      • #12
                        Made it last night, according to the directions with a few small changes. Used only 2 tablespoons of chili powder, since that's all I had left, and replaced the 4 cups of water with 4 cups of beef broth and about one cup of water. Turned out to be really delicious, though I could have cooked the chili a bit longer. Meat wasn't quite fall apart soft. No big deal.
                        It's surprising how close the recipe gets to the goulash that my family's always made. I believe that Dad used about twice the onions, though... and he'll cook them until they're falling apart before he adds them to the meat. Great stuff.

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                        • #13
                          I've done it both ways - I prefer soup, and so does my Mrs.

                          After three hours of simmering, it still wasn't falling apart - this was pork and beef medallions:



                          I may slow-cook beef brisket, cool it, cube it and re-cook it as chilli. See how that goes.
                          Paul
                          http://www.pjgh.co.uk
                          http://www.livingintheiceage.co.uk

                          "... needs more fish!"

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