|
|
|
| Austin Reno Red Texas Chili |
5 lbs H-E-B brand Beef Chuck for Chili
2 medium purple onions
3 teaspoons Adams brand Ground Cumin
5-8 heaping tablespoons Adams brand Chili Powder
3 cloves of garlic, pressed
5-15 Bolner's Fiesta brand Ancho Chili pods
1 teaspoon Adams brand Oregano in 1 cup of water ("tea")
Black pepper
These specific brands are optional but I chose to use
Central Texas
ingredients such as Austin-based Adams Spices. This recipe
feeds 6-8.
Remove stems and seeds from chili pods. (To accomodate my
kids I
stopped at 5 chili pods. For hotter chili, add more peppers
and/or more
chili powder.)
Place chili pods in saucepan, cover with water, and simmer
for about 30
minutes.
Mash chili pods through a sieve to remove membrane or scrape
the pulp
from the skins with a spoon. Make a paste of the pulp. DO NOT
THROW
OUT THE WATER. Hold for later.
Chop onions. I used purple onions because I already had them
on hand,
but use your favorite variety. (Note: Some purists oppose the
use of
onions in "real Texas chili.")
Make a "tea" of the oregano leaves by brewing in 1 cup of
water. Set
aside. (Other recipes use beer instead of water.)
Brown meat 1 pound at a time, seasoning with black pepper.
Brown
onions along with the meat. Use slotted spoon to remove meat
and
onions to your chili cooking pot as it browns.
To your browned meat and onions add the cumin, chili powder,
and
3 cloves of pressed garlic.
Don't have a handy-dandy garlic press? Crush your garlic
cloves with
the flat side of a butcher's knife then chop the crushed
garlic very fine.
Cook mixture for a full 10 minutes, adding a small amount of
the
reserved chili pepper water. Stir constantly so it doesn't
burn or stick.
This step cooks the spices into the meat.
Stir in the chili paste and about half of the Oregano "tea"
and cook over
low heat for about 1.5 hours.
Add the remaining Oregano "tea" and pepper water while the
chili
simmers, stirring occasionally.
Cooking Tip: At this point you might want to split the recipe
into two
pots then add additional chili paste/chili powder to one pot,
leaving
the other pot as is for those who prefer a milder chili.
Serve over chunks of Mexican cornbread (I used a mix but in
true
Southern tradition I start by putting my greased iron skillet
in the
oven to heat).
Recipe by Jacci Howard Bear
|
| |
|
|
