Texas Red Chili
"In Texas, a bowl of Texas Red refers to Beef Chili, WITHOUT BEANS. End of discussion." from http://www.texmex.net/
Bowl of Texas Red
You want the best Tostada you have ever tasted? Try this. Cool some of this chili and place it in a small food processor. Process until smooth and transfer to a saucepan. Heat, then place on a tostada shell
1 boneless chuck roast, about 2 pounds, cut into 1-inch cubes
1 cup Masa Harina (cornflour)
4 tablespoon ground Anaheim chile (or substitute chili powder)
4 tablespoons vegetable oil
1 pound ground pork (about 15% fat)
1 chopped green bell pepper
1 chopped onion
1 can (14.5 oz.) chicken broth
1 can (14.5 oz.) beef broth
1 can (4 oz.) Ortega Diced Green Chiles
2 tablespoons Ortega Diced Jalapeno (optional, or to taste)
1 can (28 oz.) diced tomatoes with juice
1 teaspoon salt
1 tablespoon ground cumin (I like to grind whole cumin seeds myself
for this recipe)
1 teaspoon garlic powder
1 tablespoon paprika
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro
In a large bowl combine the Masa Harina with 1 tablespoon of the ground chile. Dredge the cubed beef in this mixture.
Heat the oil in a large skillet and brown the meat in it. If there is any oil left around the meat sprinkle some of the Masa mixture on it to absorb the oil.
Place the meat in a Dutch oven. In the skillet start to brown the ground pork, add the bell pepper and onion. Cook until the pork turns grey, add to the Dutch oven.
Add all of the remaining ingredients (including the remaining 3 tablespoons of ground chile) to the Dutch oven. Cover and bake in a 275 degree oven for 5-7 hours. Check occasionally and add a little water if it needs it.
If it isn't thick enough when it is done combine 2 tablespoons of the Masa mixture with a 1/4 cup of water. Place the Dutch oven on the stove and stir in the mixture, cook uncovered over medium heat until thick, this should just take a few minutes.
Tyler's Texas Chili
Recipe courtesy of Tyler Florence
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well.
Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours.
Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
6 - 8 servings
