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Texas Red Neck chili recipe

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TexasRedNeck:
Here's your shopping list.

4lb of bottom round
Canola oil
1 large red onion
Fresh garlic
1 poblano pepper
2 habanero peppers
3 Thai bird chilis
3 jalapeños
2 Serranos
1 carribe chili
Ancho chili powder
New Mexico chili powder
Casacabel chili powder
Chipotle chili powder
Pasilla chili powder (same as Hatch)
Mexican oregano
Dark beer
Chicken stock
16 oz can of whole tomatoes
Cumin
Semi sweet chocolate
Mexican crema
Cumin seed
Maple syrup


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TexasRedNeck:
Partially freeze your bottom round and then cut into 1/2 squares. Season with salt and pepper and brown in batches in a heavy cast iron Dutch oven using a couple table spoons of canola oil each batch. Drain the excess oil between batches.  u

When you're done, return all neat back to the pot. Sprinkle with 2 tablespoons cumin powder to coat and cook for a minute. Deglaze browned bits with a whole 12 oz bottle of dark beer. (Don't cheat. Open your own beer). Reduce the beer until almost entirely gone and the. Remove meat from pot.


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Wilbur:
Dang my mouth is watering. But is this insane hot? I like hot but this has me a little nervous if it's too hot? I'm guessing not but I've never cooked anything with that many hot peppers in it.

TexasRedNeck:
Add a tbs of canola oil and cook the entire finely chopped red onion over medium heat until soft. Then add 4 cloves finely chopped garlic and continue cooking 2 more minutes. Don't burn the garlic. Then add all the fresh peppers and continue cooking another 5 minutes.



Then add 1 tablespoons each of the powdered chilis and a teaspoon of Mexican oregano and cook 2 more minutes before adding 5 cups of chicken stock and 16 oz of drained whole tomatoes (puréed in the blender first)



Cook 15-20 minutes until slightly thickened


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TexasRedNeck:
Then either put it in a blender or use a stick blender to purée the mixture


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