|Unlock Forum posting with Annual Membership.|
I've lived in Texas my whole life and no one I know can agree on what makes a good chili! I like very lean ground beef in mine along with beans.
I use the Wendy's Chili recipe off topsecretrecipes.com and doulbe the chili powder and cilantro, sub a can of jalapeno pintos for the pintos and sub rotel tomatoes for the fresh tomatoes and chilis. I also use the frozen 'seasoning' mix in place of the onion and celery. the recipe is free on that website though..I just made convenience substitutions..oh, and after browning hte meat I put it in the crockpot..no stirring every 20 minutes for this girl! cooked it about 8 hours or so and it was great.
I'll try to remember the recipe best I can (not at home)
1 lb ground beef cooked with 1 chopped onion ( drained)
put in slow cooker along with 2 cans rotel, 2 TBSP cumin, 1 TBSP chili powder, can of dark red kidney beans, can of pintos with jalapenos. cover and cook 6-8 hours on low. I think the origina recipe would've been 1/2 cup each onion and celery but I'm not crazy about celery and wasn't gonna do the chopping that's for sure!
Last Edited on: 1/21/08 4:13 PM ET - Total times edited: 1
Check out my favorite recipe under the "Pressure Cooker Recipe Idea" thread. It's Alton Brown's recipe from Good Eats on Food Network, but can be done w/o a pressure cooker.
I always thought "Texas" Chili was traditionally made with no beans. In fact cubed stew meat (beef, pork, or even lamb) replaces ground beef. I thought the Wendy's or Hormel style chili was a midwest type of recipe.
off topic, but does anyone know what they mean by 'cincinnati styl'e chili'? Isn't is just served over spaghetti or is there a 'special' ingredient or two? Iv'e thought it'd be neat to try it over spaghetti.I have a friend who always adds a chili or taco seasoning to her spaghetti and it's p retty good...
DH lived in Austin for 10 years and makes Texas Style chili. All amounts are approximate:
He uses beef (cubed stew beef - 1 lb), pork (loin cubed - 1 lb) and ground beef - 1 lb. Brown the meat well (separately), add fresh pressed garlic (1 cloves per meat), sautee lightly, and set it aside.
Sautee chopped onions (1 large) and chopped peppers (2 medium) in some butter until oinons are slightly caramelized (do onions first, then peppers), and then run them through a food processor until they are pureed. You can add some tomato sauce as the liquid. If you don't mind chunks, just throw them in un-pureed.
Simmer canned diced tomatoes (2 big cans, including liquid), a 10-oz can of tomato puree, the onion/pepper puree above, chili powder (2T), ground black pepper (2t), fresh cilantro (1T) garlic (1T), onion powder (2t), fresh jalapenos (2-3, chopped) and dried pastilla peppers (1T ground) for a couple hours on low. Add the meat back in to the sauce and simmer on low for another couple hours. Adjust spices.
Put it in the fridge overnight and let it set.
Re-heat the next day. Simmer for a couple hours, taste spices, and re-adjust. May need 1 T or 2 of light Karo syrup if it is too acidic. Simmer on low 1-2 hours and serve. Gets better over time.