Beer Forum

My son's allergic to most beans, so with him in town we decided to make a batch of chili (without beans) from a cow that a friend slaughtered last Friday.

Trim and cube 2 1/2lb of stew meat - brown in batches, drain and move to stew pot.
Brown 1lb of ground beef, drain and move to stew pot.
Dice 2 onions, saute in olive (or your favorite) oil
after a couple of minutes add 4 diced chili peppers (serrano, jalepeno, habenero, etc)
add 7 cloves of minced garlic the last minute or so and add all to stew pot.

To stew pot:
1 Beer (used some Scotch Ale from the kegerator)
Add 1 large can (28oz) tomato sauce
Add 1 med can (14oz) diced tomato
Add 1 small can (6 oz) tomato paste
Add 2 cups beef stock (or two cups water and two cubes bullion)
2Tablespoon Chili Powder
1TB Cumin powder
1TB Chipotle powder
1TB dried Oregano
1TB dried Basil
1TB Garlic powder
1teaspoon Onion Powder

Bring to a boil and simmer for several hours.

Serve over rice, etc.

Apologies to Texans - the only thing I know about "real" Texas chili is that there are no beans. Other than that, this may have no resemblance at all to "real" Texas Style Chili

bcmaui wrote:Trim and cube 2 1/2lb of stew meat - brown in batches, drain and move to stew pot.
Brown 1lb of ground beef, drain and move to stew pot.
Dice 2 onions, saute in olive (or your favorite) oil
after a coup;le minutes add 4 chili peppers (serrano, jalepeno, habenero, etc)
add 7 cloves of minced garlic the last minute or so and add all to stew pot.

To stew pot:
1 Beer (used some Scotch Ale from the kegerator)
Add 1 large can (28oz) tomato sauce
Add 1 med can (14oz) diced tomato
Add 1 small can (6 oz) tomato paste
Add 2 cups beef stock (or two cups water and two cubes bullion)
2Tablespoon Chili Powder
1TB Cumin powder
1TB Chipotle powder
1TB dried Oregano
1TB dried Basil
1TB Garlic powder
1teaspoon Onion Powder

Bring to a boil and simmer for several hours.

Serve over rice, etc.

Apologies to Texans - the only thing I know about "real" Texas chili is that there are no beans. Other than that, this may have no resemblance at all to "real" Texas Style Chili

If you mean Texas Red then there are no tomatoes either, and no hamburger. You might try getting some anchos and brown 'em, let them sweat a while and then peel the skins off and clean out the insides. Blend them up with just a little bit of water and some jalapenos (prepared the same way) and it makes this incredible smoky chocolaty sauce. If you didn't tell them, most people would think that the sauce has tomatoes in it.

All that said, I'd eat what you describe and I'd bet it is really good.

Not from Texas but I leave a little piece of my heart there every time I go.

The way I understand to use dried anchos are to soak them in hot water till the skins have softened, open them and remove the pulp from the skins and combine with the soaking liquid. I would think that if you were to saute dried ancho pepers you would run the risk of scortching and giving the peppers a bitter taste. Now, roasting fresh peppers, then removing the charred peels, THATS another story...yum...

Alan

PS - a lot of the spice in chili powder is dried ancho peppers

alan_marks wrote:The way I understand to use dried anchos are to soak them in hot water till the skins have softened, open them and remove the pulp from the skins and combine with the soaking liquid. I would think that if you were to saute dried ancho pepers you would run the risk of scortching and giving the peppers a bitter taste. Now, roasting fresh peppers, then removing the charred peels, THATS another story...yum...

I have to try the hot water soaking method. I always put them on a cookie sheet in the oven on broil and watch them like a hawk. When they start smoking you can see the skin bubble up. Then I turn them over and do the other side, then they go into a paper bag for while to sweat. The skin usually comes right off after that. Then I clean the insides and blend them with just enough water to cover them.

codewritinfool wrote:

alan_marks wrote:The way I understand to use dried anchos are to soak them in hot water till the skins have softened, open them and remove the pulp from the skins and combine with the soaking liquid. I would think that if you were to saute dried ancho pepers you would run the risk of scortching and giving the peppers a bitter taste. Now, roasting fresh peppers, then removing the charred peels, THATS another story...yum...

I have to try the hot water soaking method. I always put them on a cookie sheet in the oven on broil and watch them like a hawk. When they start smoking you can see the skin bubble up. Then I turn them over and do the other side, then they go into a paper bag for while to sweat. The skin usually comes right off after that. Then I clean the insides and blend them with just enough water to cover them.

I may have to come to your house for chili.

And I'd eat BCMaui's chili too.

As long at "eating chili" isn't a euphemism for something disgusting. . .

Dirk McLargeHuge wrote:
And I'd eat BCMaui's chili too.

As long at "eating chili" isn't a euphemism for something disgusting. . .

Two dudes, one cup of "Texas Chili"?


Mylo

Mylo wrote:

Dirk McLargeHuge wrote:
And I'd eat BCMaui's chili too.

As long at "eating chili" isn't a euphemism for something disgusting. . .

Two dudes, one cup of "Texas Chili"?


Mylo

What I was afraid of. . .

Quadruple-burn jalapenos? That's kind of disgusting.