Posted: 12/19/2011 1:57:29 PM EDT
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Ok, so I made some texas style meat sauce, no beans. Smells awesome, beef is nice n tender, good heat, but the flavor is lacking somehow, what am I missing here? Normally, i'd make my chili with ground beef, sometimes even 50/50 with ground turkey, a can of green chilies, kidney beans, canned tomatoes, etc. So I know there is surely room for improvement on my first shot at beanless sauce. Here is the recipe I used. Read more: http://www.marksdailyapple.com/primal-texas-chili/#ixzz1h1ZAy1K5  |
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Nicodemus Chili
2 medium onions-diced 2 ribs celery-cut up 1 large bell pepper-diced 1 clove garlic-smashed and diced fine 2 4oz cans diced green chilies (these are not hot) Fresh jalapeño pepper to taste-diced (these are hot) 4 lbs course ground beef 8 tablespoons good chili powder 2 bay leaves 16 oz water 1 14 oz can diced tomatoes-drained 1 8 oz can tomato sauce 1 6oz can tomato paste 2 tablespoons cooking oil hot sauce to taste salt and pepper to taste Fry first 6 ingredients in oil until onion is clear. Brown meat separately and drain well Combine all ingredients in a big pot and simmer for a minimum of 4 hours before serving. The longer it simmers, the better it is. |
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That recipe is way light on chili powder and cumin. Canned tomatoes add kind of a tinny taste, a little sugar seems to help with that. Canned chipotles are really good in chili, sometimes when I'm lazy I'll just use that, garlic, onion, cumin and salt. As with most stews, refrigerating overnight will improve the flavor. |
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Well today was DAY 2 and it was better today than it was last night, and a little extra salt did improve the flavor. The recipe called for tomato paste, and only a 6oz can at that, otherwise i wouldn't be opposed to fresh tomato, that said, i've never seen anyone make tomato paste from scratch. I'll try some of the other spices, maybe some dried chili peppers of different kinds crushed and added to the mix would also give it a deeper flavor. I kind of like the 1"ish cubes of beef, i'm not trying to make "1 spoon" chili cookoff style chili, so the chunkiness is ok by me, it may be limiting the amount of flavor the beef can absorb however, I might try adding some of the spices while i'm browning the beef next time so they take on a little more flavor as well.
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You used tomatoes. You never use tomatoes in chili.
Here you go, No-Name Chili 3 lbs of shredded or cubed beef, not ground. (Venison or other meats can be substituted as desired) A bunch of diced green onions (how much ever you want, I usually use about 6 or so) 10 cloves of garlic diced (or 2-3 cloves of elephant garlic) Entire bottle of Gebhardt’s chili powder Bottle of McCormick’s Ancho chili powder Bottle of McCormick’s Chipotle chili powder little bit of cumin (1 TSPish) little bit of paprika (3 TBSPish) little bit of sage (1 TSPish) Brown Sugar (1 TBSP) Masa Harina paste* Cayenne powder (to flavor) salt (to flavor) black pepper (to flavor) Diced bell peppers (I usually use 2-3 peppers) Diced jabaneros (to taste) Diced jalapenos (I usually use about 10) Beef broth (put the beer in first, then fill with broth until meat is covered) Bottle of beer Bacon grease or vegetable oil (How much ever you need to brown the meat) 1 lime Brown the beef in the bacon grease. Add in the broth and beer, let the beef simmer for about one and half to two hours. While that's simmering take all the fresh peppers, onion, and garlic, toss them in a skillet, juice the lime over them, fry them up for a few minutes. Include the seeds if you want it to be really spicy. After the beef has simmered for an hour and half to two hours, throw everything else in except the Masa Harina paste. Let it simmer for no more than 30 minutes, stir occasionally. After 30 minutes stir in the Masa Harina paste until it thickens. Enjoy. *Masa Harina Paste Mix 9 tablespoons of Masa Harina (extra fine corn flour can be substituted) with just enough of the beer to make a thick paste. Other chili powders can be substituted, just 6-8 ozs of whatever floats your boat. Recommended that you use more than one variety. |
| What you made is actually called Carne Guisada. (beef chunks in brown gravy) Good stuff, but not chili. The meat needs to be cut finer, add some sugar to cut the tomato paste and add a little habanero. Don't overdo the chili powder, in fact if you can get dried chilies I'd forgo the powder altogether. |
4-K ChiliThe 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. |
that's some good looking chili....
I like serranos and anchos for flavor, and habaneros for heat. More cumin too.
This is chili......
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Quoted: Ok, so I made some texas style meat sauce, no beans. Smells awesome, beef is nice n tender, good heat, but the flavor is lacking somehow, what am I missing here? Normally, i'd make my chili with ground beef, sometimes even 50/50 with ground turkey, a can of green chilies, kidney beans, canned tomatoes, etc. So I know there is surely room for improvement on my first shot at beanless sauce. Here is the recipe I used. Read more: http://www.marksdailyapple.com/primal-texas-chili/#ixzz1h1ZAy1K5 W.T.F. You could just go with texas peets if you are using vinegar sauce  Get this...  |