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A Texas Red Chili


INGREDIENTS
  1. 1 Batch Ancho Chili paste
  2. 1 tablespoon cumin seeds
  3. 1 1/2 pounds beef chuck roast trim of fat cut into a dice
  4. 1 1/2 pounds lean pork cut in dice
  5. 3 yellow onions, chopped
  6. 6 cloves garlic chopped
  7. 6 jalapenos chopped
  8. 2 teaspoons salt
  9. 6 tablespoons chili powder
  10. 1 tablespoon oregano
  11. 1/2 teaspoon ground cumin
  12. 1/2 teaspoon cocoa powder
  13. 3 tablespoons worcestershire sauce
  14. 1/4 pound bacon diced dash cider vinegar
  15. 2 cups cooked pinto beans (optional)
  16. 1 bay leaf (optional)
  17. 1 can tomatoes (28 ounces) (optional)
  18. 1 cup corn (optional)
DIRECTIONS
  1. Roast cumin seeds for 10 minutes in a 375 degree oven.
  2. Heat a large kettle and saute the bacon until clear.
  3. Brown the meats first and drain off the fat.
  4. Add the remaining ingredients and simmer for 3-4 hours on low.
  5. Add seasonings, cooked beans and tomato sauce, cook for 1-2 more hours on low.


  6. Ancho Chili Paste:
    INGREDIENTS
    1. 8 dried anchos, seeded
    2. 2 cloves garlic
    3. 1 teaspoon oregano
    4. 1 teaspoon salt
    DIRECTIONS
    1. Prepare chilies by cracking them open and removing seeds and veins and stems.
    2. Cover with hot water. Soak for 1 hour.
    3. Drain, but reserve the soaking liquid.
    4. Place pepper skins in blender and add enough of the water so that the total amount in the blender is 2 cups.
    5. Add remaining ingredients and blend until thick and smooth.

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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