by Wadeywade on Tue Oct 25, 2016 12:10 pm
Bona fide Texas style Chili
(4 generations of Texans worked on this recipe)
Two cans of beans (type varies by meat)
1 1/2- 2 lbs. meat, cubed (see below)
One half of an onion, finely minced
(Also you can add fresh chopped cubanos, jalapenos or bell peppers, depending on personal taste and heat desired)
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One can tomato paste
One can tomato sauce
One half can, green chiles (small can)
OR
One can tomato paste
One can ro-tel tomatos with chiles
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As to the meat and kind of beans, pork is best with light red kidney or pink beans, chicken is best with white beans or pinto beans, and venison or game meat (wild caught) is best with dark red kidney or black beans. You can experiment, of course, but these pairing are bona fide tried and true..
The first step is to prepare your meat. Brown and season the meat, put it in a crock pot along with the tomato sauce/paste and some of the liquid from the can of beans. (This acts as a natural thickener though it will still not be thick, see below)
Let that cook for about an hour. Then add the beans, fresh peppers and onions, let the flavors marry for about half an hour, stirring every so often..
Now comes the seasonings!
Garlic powder
Black pepper (pinch)
White pepper (pinch)
Mild chili powder
Oregano
Cilantro (small pinch)
comino powder (it has an english name, but I dont remember it. Ill edit it in later)
If you want it spicier, may I suggest:
Ground chipolte powder
cayenne
Crushed red pepper
To whatever heat is desired. Stir completely mixing the spices as well as possible. Now, let that slow cook for about another two to three hours, on a low heat. Serves best with cornbread, though thats also optional.
An hour or so before finish, add three pinches of flour, stirring until any lumps are forked out.. this thickens it a bit and gives the chili body. If you cannot use flour, try a few pinched of corn starch and if you cannot use that, try a pinch or two or arrowroot powder.
Personal reccomendation:
ive tried every configuration there is.. my personal favorite is pork chili with light red kidney beans, using Ro-tel and going very easy in the spices. Its not a spicy chili at all, but has alot of flavor..also, I like black bean and beef (thats not in the list but it is workable) using the tomato paste, tomato sauce, and cubano peppers. I sauteed the peppers with the meat and onions, and that was one of the best batches I ever made. Though chicken, pork, beef, lamb, goat, deer, turkey or any kind of meat will work, one must try each out and tune the recipe as suited to the meat.
"There are no strings on me." Leonard Snart
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“it gladdens me to know Odin prepares for a feast, soon I will be drinking ale from curved horns! I will not enter Odins Hall with fear, I shall wait for my sons to join me.. and when they do, I shall bask in their tales of triumph! the Aesir shall welcome me. my death comes without apology! I welcome the Valkeries, to SUMMON ME HOME!”-Ragnar Lodbrok