Posted: 4/22/2009 9:03:11 PM EDT
Been unemployed for the last month while the gf is doing good. Been cooking a lot, the more I cook, the more pie  .
So was going to make Texas style chili, cornbread, and pecan pie for dessert, while watching the Alamo. Recipes please? |
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Posted a few months ago as a dinner pic....best chili ever.
If you don't like beans, leave them out, but the black beans in this dish are great. Try it. Those that have loved it. As chili pictures always allow for healthy, rational, and friendly discourse, allow me to present tonight's Dinner Pic. We begin with 3 pounds of prime Black Angus. 
Add 16 oz of Chorizo sausage 
Add a boatload of garlic, serano, anaheim, poblano, and jalepeno peppers, red onion, some tomatoes, chicken stock (bear with me), beef stock, cumin, honey, salt and pepper, and (sorry Texans) black beans. Simmer for a few hours....amuse yourself by drinking a few Tecate and Negra Modello....pour a Negra Modello in the chilli....wait as it simmers.... 
Okay, well, you've got a couple beers in you, so let's make the accents for this dish.... First up, an avocado relish It's basically avocado, red onion, a lot of fresh garlic, salt & pepper, and cilantro. Mmmm....smells good. 
Avocado isn't everyone's thing, so the relish is served on the side...don't like it? Don't eat it. 
Next up we whisked together a cumin crema: toasted cumin seeds, salt, pepper, and sour cream or creme fraische. Let is sit for an hour or two while you stir the chilli and drink another Tecate. Or, you can be industrious and chop some green onions and cilantro for garnish. When the chilli has reduced down, simmering until the beef is fork tender, plate it with a bit of the avocado relish, some cumin crema, and I like to have a bit of jack and cheddar chees with some green onion on my plate. Oh, almost forgot....for the "side", I made jalapeno cornbread.
Okay, here's the spread- 
Okay....on the table: Valmet M-76 folder in 5.56 wearing a Bulgarian waffle mag that yours truly converted to fit, plus 3 factory mags on the table. Scrap Yard Knife SOD (Son of Dogfather). 7.5" blade, .250" thick, desert tan, with Rainwalker Kydex sheath. Glock Model 23 'fo-tay. Galco SOB holster. Two Fingers Tequilla (No good stuff in the house right now...thought I at least had some Sauza Commemoritivo!) And the aforementioned Negra Modelo, which was required for the actual cooking of the chilli, but goes quite well with the dish. This one was pretty spicy, and that's coming from a pepperhead. Desert is cheesecake with a Raspberry syrup/reduction. Pix of that are forthcoming. Edit...reduction finished; cheesecake served....Mmmmm.... 
Okay Texans, bash me for the beans, but I will say, this was gooooooooood. *burp* :fal: Oh...recipe for those inclined... Ingredients: 1/4 cup olive oil 3 lbs of beef cut into 1/2" cubes or 1/4" strips 16oz of Chorizo sausage 1 large red onion 5 cloves of garlic 3 Tablespoons of ancho chili powder 1 tablespoon of pasilla or chipotle chili powder 1 tablespoon of ground cumin 3 jalepeno and 3 serano peppers 1 poblano pepper one aneheim pepper 1 bottle of dark Mexican Beer 4 cups of chicken stock 1 cup of beef stock 2 10 oz cans of Ro-Tel tomatoes and chilies 1 small can of Chipotle pepper in adabo sauce 2 cups of black beans(rinsed & drained) 1 lime 1 tablespoon of honey Brown the beef in a large stock pot or dutch oven with olive oil (it will probably take 3-4 "sessions"), remove the beef and add remaining beef to brown. set beef aside Brown chorizo, set aside drain off most of the fat (leave 3-4 tablespoons in the bottom of the pot). Add red onion and cook until onions are soft. Add garlic and diced fresh peppers; cook for 2-3 minutes being careful not to scorch the garlic add chili powder and cumin, cook 2 min add beer and cook until it reduced by 1/2-3/4 return beef and sausage to the pot, add chicken and beef stock, tomatoes, chipotle/adabo puree, and honey and bring to a boil reduce the heat to medium and let simmer 45-50 min add beans and cook for 15-20 minutes until beans are tender, add salt, pepper, hot sauce, etc, and the juice of one lime to taste. The relish is easy 2 avocados pitted peeled and diced 1/2 of a red onion diced 3-4 cloves of fresh garlic 1 jalapeno and one serano chili a teaspoon of lime fresh chopped cilantro to taste toss together in a small bowl with cracked black pepper and sea salt let it sit refrigerated for at least an hour to set up The crema is sour cream or creme fresche with salt, pepper, and toasted cumin. whisk it together, and put it in the refrigerator for 2 hours. This lets the flavors blend a bit. Use the relish and creama to accent the chili. I also topped with cheese, green onions, and some fresh chopped cilantro. Anything you don't like, feel free to leave out |
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Quoted:
Zach, I'm sure you'll come up with something great. For me, beans or no beans is just fine. I'm easy...it's the flavor that makes the chili. Spicy with a real kick rocks––with bean or no beans. Chili has to have a kick. HH It'll have kick alright. Just have to be cafefull, the gf has crohn's. Anything can trigger another episode. |
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Quoted:
Quoted:
Zach, I'm sure you'll come up with something great. For me, beans or no beans is just fine. I'm easy...it's the flavor that makes the chili. Spicy with a real kick rocks––with bean or no beans. Chili has to have a kick. HH It'll have kick alright. Just have to be cafefull, the gf has crohn's. Anything can trigger another episode.  . You're a good man, Zach. Take care of your girl first...most idiots wouldn't.
HH |
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Good meat, lean and fat. Cast iron, either deep skillet or best, a cast iron dutch oven. Good chili pepper, ground if that is all you have, if not, a spinning blade coffee mill is fine, clean it out after with long grain, uncooked rice...use the ground rice for building the roux, saving all that good chili oil. Preparing the meat...trim all gristle and connective tissue from the meat. This is where pre-ground FAILS. Marbling, if present, stays. Remember, each skeletal muscle is covered in connective tissue and this is tough, not good eats. The proper grind is a plate with three segmented slots. NOT HOLES. SLOTS!. Make sure the meat is VERY COLD when grinding, running ice through a metal grinder to chill it is a good idea for small batches. Once the meat is prepared, it is time to pre-season. I use a clove of garlic, crushed, 1/4 teaspoon of fresh ground black pepper per pound with a tablespoon of lime juice. Mix well, then let refrigerate 4 hours before cooking. The meat chunks are seared in a hot dutch oven, no more than a 1/2 pound per batch. The dry dutch oven is heated to where the natural seasoning is just wisping a bit of smoke, then add a tablespoon of peanut oil, swish that around and immediately add 1/2 pound of meat. Spread the meat evenly on the bottom and let sit for about a minute or until the meat is just a bit crispy but still very juicy. Stir, then let cook for another minute and transfer to another container. Scrape the meat out, then deglaze with 1/4 cup of broth and add to the meat. Repeat until all meat is brazed. Put the meat/broth back into the dutch oven and bring to full boil. Add onion, chili powderr, salt and bring to boil. Adjust gravy with broth, thickening with a dry roux of toasted masa harina de maize or rice flour. No more than a teaspoon per pound. Notice I didn't get specific about the meat cut, the type of chili powder or the onions? Those are to your tastes. This is a simple chili with garlic and onion. The cooking secret of the brazing method really does a lot for flavor. Cornbread? Easy, I'll provide receipe: Dry: 1 cup yellow cornmeal 1/3 cup AP flour 2 t baking powder 1/2 t salt Mix and sift. Liquid: 2/3 cup milk or buttermilk 2 T oil or bacon grease 1 large egg, beaten. Before mixing, heat a 10" skillet on low heat and heat the oven to 425 F Mix to form a self-leveling batter, adjusting milk to suit. To the hot skillet, swirl around 1 T of oil, then immediately pour in the batter, it should self-level. Bake for 10-20 minutes, depending on how hot the pan is. The top should be cracked and golden brown around the edges. When done, immediately remove from skillet by turning upside-down. Thump it on a cutting board if it won't release. The hot skillet, if properly seasoned, will drop out the loaf. I have made thousands of these loaves. |
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TM01's Texas Chili:
- 2-3 pounds Beef (use whats you got, chili is good for bad cuts) - Lots of chili powder (Buy fresh from a spice store. It will be tons better. Keep adding until it's all red) - 1 Tablespoon of cumin - 1/2 large diced onion (save other half for topping later) - Diced fresh peppers (I use 2 large jalapenos and one poblano for flavor, go nuts here.) - 1 tiny can of chipotle paste (this stuff is the secret weapon) - 1 beer (add water or broth if the liquid level doesn't approach the top of the chili) I put 1 can each of stewed and pureed tomatoes in mine to thin it out, but you can do without. I've stewed and pureed my own, but it's not worth it. - Cook beef and add onion towards the end. - Drain and put in pot with other ingredients. - Simmer and stir until the liquid doesn't pool. Should take 2-4 hours on low. - Taste it and add chili powder, pepper or salt to taste. - Optional: Add some drops of habanero hot sauce to up the heat as needed Stick it in the fridge over night and it will be twice as good in the mornin'. 
This one needs another hour or two to thin out. |
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2 Pounds beef. Any cheap lean cut will do. Ground won't...
1/4-1/2 cup chili powder. The cheap Bolner's Fiesta stuff. Taste it. If it's strong use less... 1 TBS cumin A pinch of Mexican Oregano (if you can't find this leave it out. Do not use Greek Oregano) 1 small onion (optional) chopped fine 1 clove garlic peeled (optional) pressed is best otherwise mash it with the flat of the knife and chop through a couple of times 1 8oz can tomato paste. Salt to taste Cayenne Pepper to taste 1/2 tsp Baking Soda Masa (corn) flour (optional) to thicken Trim the fat from the meat. Cut into small pieces and reserve. You'll need this tomorrow. Coarsely chop the meat, into a rough 1/4-1/2 inch dice. Add 1/2 tsp Baking Soda to the meat. Mix well & refrigerate over night. In a pot large enough to make your chili in... Render the reserved fat. Remove browned pieces leaving only the liquid behind. You want enough fat to make 2-3 TBS of liquid. Add fat if necessary. Clarified butter is best. Pork fat second. Oil as a last resort. Brown the meat. This means brown, not burnt and not grey. Crusty and brown. Add onion. Cook until translucent. Add garlic. Stir briefly, do not brown the garlic. Add chili powder and cumin. Stir briefly. Add tomato paste. Stir briefly. Add enough water (one can full at a time) to make the paste into a gravy. Taste for seasoning. Add salt if necessary. Simmer for 20-30 mins or until the meat is tender. Adding water when necessary. (if you used the baking soda 20-30 mins will usually do) Taste for seasoning. Add salt and cayenne if needed. If the chili needs thickening mix some Masa with some water (equal parts) and stir in 1 TBS at a time (allowing the chili to come to a boil for one minute after each addition) until desired consistency. Serve... Make your own tomato paste, If you want it even more authentic. Peel, seed and crush 2 or 3 tomatoes. Put them in a pan over low heat and stir... |
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This is on of TexrdNec's recipes. It's bad ass. You can view pics of it in this thread: http://www.ar15.com/archive/topic.html?b=1&f=5&t=773459
ingredients: stage a. 4lbs top sirloin, cut into 3/8" squares 2lbs hamburger meat 1lbs regular breakfast sausage enough wesson oil to brown it all in 2tbsp seasoned salt 2tbsp pepper 2tbsp garlic powder 2tbsp tony chacheres 6oz beer (drink rest) 1 large sweet yellow onion chopped 4 chopped serranos stick together, brown. (all measurements are reallyl just bullshit guesses as i never really measure but close enough to call) part deux 1 can chicken broth 6oz beer (drink rest) 2 cans hunts tomato sauce 1 large sweet yellow onion chopped 1 bell pepper chopped small handful chopped cilantro 3 cloves minced garlic 5 tbsp gebhardt chili powder 3 tbsp comino 1 tsp cayenne pepper 1 can green chiles 1/2 tsp oregano and more of stage a's seasonings mix together with meat. simmer. 3rd half 5tbsp gebhardt chili powder shot or 5 tabasco or louisiana hot sauce more of any seasonings you feel its missing at this point simmer. turn into judges. win. |