Real Texas Red Chili Recipe (Short Version) Chili Recipe

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• published: 07 Mar 2015
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Indescribably good is the only way I can explain just how good this chili is. Once you try it you will be hooked. __________________________________________________________________________________________________ Thank you for watching Texas Cooking Today. Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique. In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another. Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style. I like to use only fresh ingredients, no canned, boxed foods or seasoning packets. Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today. ___________________________________________________________________________________________________ Recipe: Texas Red Chili 1 ½ lb. Top Sirloin 1 lb. Strip Steak 3 Large Poblano Chili’s 5 Jalapeno Peppers 2 Medium Onions 16 oz. Tomato Paste 2 Cups Bourbon 2 Cups Water 4 Tablespoons Olive Oil 3 Cloves Garlic Fine Minced 3 Tablespoons Chili Powder 1 Tablespoon Cumin 1 Tablespoon Cayenne 2 Tablespoons Paprika Salt To Taste Using high heat such as a gas stove burner, gas grill, propane torch or very hot broiler scorch the skins on the chili’s so they blister. Wash off scorched chili’s to remove all the skin. Remove seeds and crowns on chili's, Cut Chili's into small dice and set aside. Chop the onions into small dice and set aside. Slice meat to fit into grinder and do a medium or large grind mixing the two cuts of meat as you go or have your butcher do it for you. Place the meat, diced onions and olive oil into a large pot and place over high heat, stir these ingredients together as you cook them. Cook until the meat is starting to brown and the onions have turned somewhat translucent. Before meat has fully browned add the chili's and two teaspoons of salt and stir in well, continue cooking use a cover on the pot and stir frequently. Cook until the meat is cooked through and the onion and chili's are soft about 15 to 20 minutes. Add the tomato paste to the meat and thin with the bourbon and water add the spices and stir in well. Bring the mixture to a boil then reduce heat to low and simmer, stir about every ten minutes. During the simmer adjust your seasoning by adding salt to taste, usually another two teaspoons will do, also add some water to compensate for moisture loss during simmering. Allow the chili to simmer for one hour. After simmering allow chili to rest for about 30 minutes before serving If you would like you can add some cooked pasta or beans, this is helpful when stretching ingredients for large families. Top with some cheese and thin sliced onion after serving.