[ARCHIVED THREAD] - This is Texas Chili (Page 1 of 4)
Posted: 12/22/2013 6:10:58 PM EDT
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Found some sirloins in the fridge, so I decided to make them into chili. Why not? My basic recipe: - Brown meat with just a little salt and a lot of black pepper, then remove - Lightly saute 8-10 jalepenos and 4-5 serranos, remove - Saute a whole chopped onion until translucent, then add garlic. - After about 1-2 minutes after the garlic, put the jalepenos and serranos back in. - make a slurry of dried ancho chilis with a little oil in a blender. I used another type as well, but I forgot the name. I used about 5 of each type. - Add the slurry, as much cumin as you desire, and if you want some chili powder add that now. Put the meat back in as well. - Stir that well. Let it go for a minute or two, then add 2 beers (I used Shiner Bocks), and 2 cans of beef broth. I also added some Melinda's Naga Jolokia sauce at this point. - Let it simmer for about 45 minutes with the lid, then take it off and let it go until its at the consistency you prefer. ENJOY   |
that's racist.
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I would eat that, no problem, but...
IMHO, chili needs to be cooked with much larger chunks of much tougher meat, and it needs a longer, slower cooking process. Preferably, braising in a dutch oven or camp stove. However, since you were using a fairly tender cut of meat already, the shorter cooking time is apropriate. More liquid than I'd use, but that's your call. |
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Quoted: I would eat that, no problem, but... IMHO, chili needs to be cooked with much larger chunks of much tougher meat, and it needs a longer, slower cooking process. Preferably, braising in a dutch oven or camp stove. However, since you were using a fairly tender cut of meat already, the shorter cooking time is apropriate. More liquid than I'd use, but that's your call. He could quickly reduce it if he wanted, and evaporate more of that liquid off. Personal preference, really. VacaDuck turned me on to using tri-tip for the meat. It's the perfect balance of connective tissue and fat, for a chili. Problem is, living in Ohio, I have to go to an honest to God butcher to get anything worth eating. So, I don't use it too often.
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If that's what your Sloppy Joes look like, you're doing it wrong. Quoted:
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Where are the beans? Yep. Nice sloppy joe sauce ya got there. 
Silly texans. If that's what chilli looks like, you're doing it wrong. 
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Sorry guys, just finished a bowl! Went well with some corn tortillas and a gordita. The heat was ok, but less than I was expecting. I took it off at the right time, the meat wouldn't have held up much longer. Sirloin isn't my first choice for chili, but it works! |
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Quoted: Sorry guys, just finished a bowl! Went well with some corn tortillas and a gordita. The heat was ok, but less than I was expecting. I took it off at the right time, the meat wouldn't have held up much longer. Sirloin isn't my first choice for chili, but it works! I might have used one less bottle of beer, in hindsight.
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Quoted: I would eat that, no problem, but... IMHO, chili needs to be cooked with much larger chunks of much tougher meat, and it needs a longer, slower cooking process. Preferably, braising in a dutch oven or camp stove. However, since you were using a fairly tender cut of meat already, the shorter cooking time is apropriate. More liquid than I'd use, but that's your call. |
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Quoted:
Found some sirloins in the fridge, so I decided to make them into chili. Why not? My basic recipe: - Brown meat with just a little salt and a lot of black pepper, then remove - Lightly saute 8-10 jalepenos and 4-5 serranos, remove - Saute a whole chopped onion until translucent, then add garlic. - After about 1-2 minutes after the garlic, put the jalepenos and serranos back in. - make a slurry of dried ancho chilis with a little oil in a blender. I used another type as well, but I forgot the name. I used about 5 of each type. - Add the slurry, as much cumin as you desire, and if you want some chili powder add that now. - Stir that well. Let it go for a minute or two, then add 2 beers (I used Shiner Bocks), and 2 cans of beef broth. I also added some Melinda's Naga Jolokia sauce at this point. - Let it simmer for about 45 minutes with the lid, then take it off and let it go until its at the consistency you prefer. ENJOY <a href="http://s1130.photobucket.com/user/easttxshooter/media/photo23_zps2949ef83.jpg.html" target="_blank">http://i1130.photobucket.com/albums/m539/easttxshooter/photo23_zps2949ef83.jpg</a> <a href="http://s1130.photobucket.com/user/easttxshooter/media/photo27_zpsaaf54b15.jpg.html" target="_blank">http://i1130.photobucket.com/albums/m539/easttxshooter/photo27_zpsaaf54b15.jpg</a> Mmmm...that looks gooood 
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