Posted: 10/20/2010 12:40:10 PM EDT
| SO wants me to find a good recipe for Texas Chile. Can ARFcom help? |
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Like it hot? VacaDuck’s Powder Keg Chili (original recipe) 4 pounds of London Broil, diced into 3/8" cubes 6 medium white onions, diced up nice and fine 2 bulb of garlic, similarly diced 50 dried Arbol chiles, turned to powder in the food processor 10 dried New Mexico chiles, diced up nice and fine 8 large Jalapeños, diced 8 Habaneros, diced Cumin, and chili powder - no real measurement, just what looks and tastes right. 2 Tablespoons smoked paprika 2 Large bell peppers, diced up like the Jalapeños 2 large can of stewed tomatoes, 1 large can of Beef Broth ¼ cup of molasses 2 bottles of your preferred beer (1 for the chili, 1 for the cook) Optional – substitute 1 pound of chorizo for 1 pound of beef. Sweat all the veggies in a large pot. Brown the beef with a touch of salt and pepper. Add all ingredients to the pot with the veggies and let simmer for 3 hours. |
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Posted this in another thread. I've tried several different recipes and this one is my favorite by far. 4-K Chili by Ed "Chill Lee" Paetzel The four Ks are for the names of Ed's children, Kim, Karl, Kevin and Kris.
When meat is brown, put all the spices in and cook and stir until the meat is thoroughly covered with spices. Pour in wine and cook for about three minutes while the alcohol is evaporating. Pour in the beef stock and tomato sauce. If meat is not completely covered with liquid, add a little water. Do not add beer to this chili. It makes it bitter. Cook chili until done. You can taste along the way. Do not let chili get dry at any time. And who is this person who says you can put red wine in your chili? EDWARD GUSTAV PAETZEL passed away on Wednesday, August 22. Known by many as Ed "Chill Lee" Paetzel, the Texas Chili King, he was born on October 2, 1932, in Savannah, Georgia. After attending Carlisle Military School in Bamberg, flagSouth Carolina, and serving in the U.S. Army at the end of the Korean War, the promise of a better life beckoned Ed to Texas. He loaded up his woody wagon and drove west to Austin, eventually earning a business degree at the University of Texas (where he gained the distinction of being the first student ever to wear short pants in class). His business career was in human resources in the hotel industry. But his passion was crafting the perfect "bowl of red." Ed backed up his self-proclaimed title of "world's greatest chili cook" by winning the Texas State Chili Cook-Off twice as well as countless other chili cook-offs. The envy of other chili cooks and hero of hungry fans, Ed traveled the world demonstrating his chili prowess for royalty, celebrities, and television audiences (his favorite TV host was Tom Snyder who could match Ed beer for beer). This Lone Star legend also developed a chili product for General Mills and opened a restaurant named Crazy Ed's. His service as a great ambassador to the State of Texas was recognized by the governor with the appointment of Admiral of the Texas Navy. And in recent years he was commander of the Admirals of the Brotherhood of Admirals of the Admirals of the Texas Navy. Ed lived life to the fullest. And in his last days, he said his only regret was not retrieving a time capsule he claimed that he and Colonel Tom Parker buried one night in 1964 - the contents including a bottle of Scotch, a silver belt buckle, and an autographed photo of Ann-Margret (its exact location he had forgotten, just that it was roughly five miles off the Vegas Strip). Ed is survived by long-time wife Scotty Owen; children, Kim, Kris and husband Gabriel, Kevin and wife Angela, Karl and wife Kristin; grandchildren, Audrey, Hailey, Maximilian, Parker Rose, and Savannah; and Labradors, Hank and Gracie. In lieu of flowers, Ed would have preferred you buy Pearl beer to enjoy while visiting his Web site: www.texasadmiral.com. |
