Real Texas Red Chili Recipe Short Version Revised S1 Ep166

Indescribably good is the only way I can explain just how good this chili is. Once you try it you will be hooked.
There is nothing quite like Texas Red Chili this is a truly delicious recipe. This chili recipe I worked out over the years is an absolute winner.
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This Recipe is available as downloadable PDF at my website at:
https://www.satrotter.com/texas-cooking-today-catalog/texas-red-chili-recipe
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Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique. These recipes are shown in two different versions, the first is a short version that is much like many of the cooking videos seen on You Tube. A detailed cook along tutorial is the second version of any recipe offered here, please feel free to choose the one that best suits you.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
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all right look at this this is Texas red chilly a little bit of onion and some cheese on top there I tell you what this is a dish that once you’ve tried it you’re just going to go nuts and I’ll tell you what this is the best thing in the world on a cold winter day a little bit of Texas red chili hello welcome back to Texas cooking today on this episode we’re going to be making a batch of Texas chili now I thought it was about time that I put on one show that’s all about chili I’m not going to show a whole lot of different ways of making it I’m going to show you one way of making it I’ve been doing this for years decades in fact and I’ll tell you what I come up with a chili recipe that is really off the hook good and sure enough there’s lots of chilies in it if I believe this is a dish that deserves its namesake so come a little closer and let’s go over what we’re going to use to make all right now we are going to be of course making chili so on our ingredients we’ll start with the heart of our chili and that’s going to be our beef I have two separate cuts of beef here this one’s a top sirloin and this one is a New York Strip we’re all familiar with that cut and it’s a wonderful flavor so I’ll tell you what we’re going to take this wonderful strip steak in this sirloin and I’m going to grind them together if you don’t have a grinder I tell you what talk to your butcher and I’ll bet you money they’ll gladly grind it for you now on our other ingredients what would she be without chilies ok so we have some poblanos here and we should have some jalapenos three poblanos five jalapenos two medium sized onions this is some tomato paste and you know a lot of times you you know if you hear me say things like oh well don’t bother using tomato paste of chili powder in it because if we’re looking for a chili powder flavor then we just make a chili sauce from dried chilies but in this case we actually want the tomato flavor and it’s this is part of the tradition of making good chili so we’re going to use this and we’re going to use the dry grind on chilies and that’ll way we can get a flavor in there but we don’t want to rob it completely of its tomato flavor so it’s going to be strong on these chilies but not overwhelming to what the dish is also another important ingredient this back here is some bourbon okay don’t worry about what brand of bourbon you get just get a good quality one anything that is good for drinking is good for making a good dish from all so we’re going to be using some water so that’s going to be about a cup and a half here two cups here and something in a glass for you to enjoy as you do this okay now let’s move right on to our next step and we’re going to be dealing with our our chilies over here we want to scorch these it is now time let’s go ahead and get these chilies onto some fire now what I’m going to do here is I’m just going to place chilies directly on top of the gas burner and if you don’t have an indoor gas burner you can of course use an outdoor grill that works really well also put these under a broiler that can work any direct high heat source even if you just have a torch that will work well also now I’m turning that burner on and we’re going to cook all of our chilies on top of this and the idea here is not really to cook the chili but to char the skin and in that charring process I’m going to get a smoky light flicker built into my chilies and it’s a wonderful flavor and it’s a good start for a flavor boost for a good tasting chili it’s fun for us to go ahead and wash off these chilies and this is just enough you can get a good wash under any water and not that skin right off now as you do this on the larger chili and this won’t work on the smaller ones on these larger could you a little trick the rest of the skin off yeah push my finger to the edge of this episode cool then that gives me a little slip one take it at the top here three from the crown there all I have to do pull that crown out the seed pod watch out any excess seeds and I’m finished there we go that’s ready to be sliced up beautiful skinned out ready to go poblano just do all the same exactly okay this is one of the occasions when I am going to give strong recommendation towards the use of gloves and there’s a good reason for this has had nothing to do it cleaning up this has to do with an item called capsaicin now whenever you’re dealing with any kind of a hot chili a hot pepper like let’s say jalapeno or anything hotter than that like Serrano’s then you’re going to have to deal with an ingredient that’s inside of this but referred to as capsaicin and it is an oil that is exists inside of this it’s extremely hot that’s what makes the chili hot so what I want to do is very gently and carefully open these up and I’m going to see them that little red and the idea there is you just want to get those seeds out of it and as much of the veins and this core because this is all capsaicin containing it’s very very pliable I recommend removing removing that to give yourself just a little bit cooler experience and you still get that excellent chili flavor involved also now I’m using a lot of jalapenos this time meaning I really wanted a very warm chili so that’s what I’m going to go for if you don’t like your chili really hot then you might want to omit some of the jalapeno that I’m using if you want it extremely often as some Serrano’s or if you’re just bold enough if you think you’ve got it in your then go out and get some of those habaneros and two or three of those down on your pot of chili don’t be mad at me if you do that though because I personally believe you’re going to burn your mouth and you’re not going to be able to eat the pot of chili so you’ve been forewarned now it’s just time for us to get on with doing a little fine cutting on this and what we’re looking for or just little tiny dice so I’m going to be cutting these into really narrow strips okay just like narrow french fries okay not the same width so there we have just some nice small dice and I want to do all of this chili this way all of the jalapenos and all of the poblanos up here and the thing of it is if you are worried about the heat of these jalapenos then for all by all means please leave them out but if you want replace them with one extra poblano and those poblanos a pretty mild they don’t have to worry about they don’t have too much heat in them also if you’re worried about heat then the Cayenne that we’re going to be putting in later you might want to consider omitting it too because Cayenne is fiery hot and that’s why making a chili here this it’s got quite a bit of zest to it but it’s not an unbearable chili it’s just good and spicy you now I feel nervous sometimes you’ll see me move my hand lengthwise down the blade my finger is well above this edge I’m never running it along that edge if I did my hand would be a bloody mess right now because this edge is beyond razor sharp and when I’m running my hand this way my fingers are curved up and I’m pushing stuff up just like so all right so my fingers never get down near that edge they’re always up and away from the edge I’m pushing it off the back of the knife and anything that’s near the edge it can just stay down there as far as I’m concerned now if you have to push something off the edge always push it away from that edge like so that’s another safe way of doing now let’s move right on to that onion something that I want to mention about doing onions you have the root end and you have the stock and the stock and off but relieve that root end intact cut a thin cut to the outer ring let me get that started there we go and we just want to remove that outer layer the outer fleshy layer because in spots like right there it’s going to be thin and that thin spot will not cook up well all right now the reason I do not cut into the root end of this and this is important leave that root end and intact and it won’t we nearly as quickly you’re not going to lose as much of the onion juice and as long as that doesn’t happen you’re not going to be as prone to start tearing up real quick neat ways to cut onions let me give you some ideas here slice down on that one side of that root slice down on the other side you have two sides here easy to work and the thing still isn’t weeping yet okay now what do I do if I want to make some dice I can just cut through it crosswise like so isn’t that neat and my dice are coming out like this there you go good safe way of dicing out an onion and you might have some long pieces still left in that just do a little bit of cross bet on that and this will be those ends pieces where it gets nearly rounded in there now next method that was real easy this one is a little more complete it’s going to do a really much finer job we’re going to take that cross cut like I did the first time now I’m going to make lengthwise cuts just like so and this is the best way I know of of getting a good dice it’s perfect every time BAM right there perfect even dice okay so quick method just for chopping up good method for find icing now what do we do with the center of an onion that’s leftover well you saw what we just did to that last piece all I have to do is duplicate that all right it is time for me to go ahead and grind up my beef now if you do not have a meat grinder as I mentioned before you can simply ask your butcher to take one of each of these items a pound and a half of the sirloin top sirloin and one pound worth of the New York Strip and to simply grind them together fatten all or I met what we’re looking for we’re looking for some of the fat content from this baby and the flavor of it mixed in with the beefy heavy flavor of the sirloin layer so I’m simply going to take this and to cut it in two they got it all right now I’ve got my meat ready to go in the pot let’s move on to our next stage now it’s time for us to go ahead and get started actually making this wonderful chili I’m just going to take this wonderful meat that we ground a beautiful beef now I can rid myself of these and get on with cooking this now what I want to do while I’m cooking up my beef I want to hook up that onion right with place that on high heat now also I’m going to add to the fact that I have it and there’s a fat that tastes really good when it’s mixed in and chili a lot of people don’t know about it but believe it or not olive oil for some weird reason seems to work in this case so I’m putting in about three to four tablespoons of olive oil there I’m going to bring this up and let that all start cooking to get it and I want to do some browning on the meat and get that onion softened up and when the onion starts to turn a bit translucent it’s going to be time to put in our chilies we’re up to about 6 minutes now on high temperature and I’m going to if you notice some of these onions are starting to break down some they’re taking on more of a translucent color most of the meat is starting to turn gray we’ve got some pink spots still in it and that’s a perfect spot to go ahead put that chili down in there all the chilies right into it these these little guys are at the heart of the flavor of this dish it’s magnificent because not only are we using chilies fresh but we’re also using chili powder which is dried chilies that are ground and through this where he did a magnificent combination of flavors I just can’t wait for y’all to try all that’s cooking I want to cover it will build steam inside of that pot and that’s going to help to further break down those vegetables make them very tender and make for a more student which is really what we’re looking for well it’s only been just a couple of minutes before I want to stir it frequently during this process we’re trying to get hook on our meat and veggies that looks beautiful now something I’m going to do right now and this is just to bring out some flavor let’s put in some salt I’m going to put in just a couple of teaspoons here we are now up to a total of about 15 minutes of cooking overall 15/16 in that range and I have a nicely defined product here okay the onions if you look at those they’re very clear looking the peppers have become soft the meat is cooked through is exactly what I’ve been looking for now I want to put in our base material and I told you earlier that you want to use about 8 ounces tomato paste that was incorrect I have here 16 ounces of tomato paste now we need something to break that and give it some moisture and I want to go ahead and start adding in some of that bourbon I mentioned I mention we’re going to use about a cup and a half you’re right there’s about 3/4 of a cup we’ll hit that in some of our water about a cup of that now I’m going to turn you on my temperature just a little bit so I have a medium flame under here time first pour in some more of that bourbon remember we’re trying to hydrate out that tomato-paste and we’re trying to give it the oaky flavor that bourbon has they’ll give you that woody flavor kind of like the meat has been smoked now more water I’m starting to get more of a chilly consistency the way it should be this is going to have to simmer but we’re going to put in the rest of our seasoning to do that and again more of our bourbon if it seems like I’m going overboard well remember it’s a big pot of chili and that’s going to cook off on that alcohol so portion of that liquid goes into evaporation into the air and the rest which is the flavor portion remains in the chili a little bit more salt let’s start with the chili powder and I mentioned to you earlier about three tablespoons three tablespoons is a quarter of a cup okay there’s two tablespoons start with that work it in a little I want to get the spoon out of my way and you’ll see why a good quality whisk will make easy work like this breaking up spices getting things worked in one more tablespoon and we mentioned also we’ll be having about two tablespoons of paprika over poured that and that’s about what I got there is about two tablespoons just that heat again so it won’t bubble out while I’m working on it this is the Cayenne remember one thing about cayenne it’s fiery hot so one tablespoon on my Cayenne was it going to make an already hot chili blasting hot and then we need something to help this become dry and earthy another tablespoon of cumin work that in alright now there’s one other thing some people like to use you don’t have to put it in this some folks like garlic I wouldn’t recommend putting garlic powder in there that’s just icky yep using fresh garlic wonderful and I’m going to put a little bit in there I didn’t mention that earlier but guess what I’m putting some garlic in there so let’s turn around do some mincing on garlic before we throw it in our after we go ahead and peel the paper off the outside of our garlic as I have here then remove the callous end on that where it was hatched to the root just get that out of your way smash each of those cloves and want to do a simple cross cut using a rocking motion like so and you need to blade this offset from the handle like this is in order to do this properly put your fingers on top fold the thumb underneath and simply very gently work your way through this and what I’m doing it first here is just breaking up the bigger pieces trying to get something small and worth we have real fine mince the smell coming off of this pot is wonderful it’s a deep bourbon smell well what will happen on Chile is that meat will go down to the bottom and stick there if you’re not careful you’ll end up burning your meat so you don’t want to do that so give it some frequent stirring there we go in earlier I did add an extra cup of water to this so if yours is a bit thick go ahead thin it down a little more and if you need to add more as you go that’s fine what I have here is what looks like an absolutely beautiful Chile I think I need to thin it just a little bit more but I also want to taste it so whenever you’re going to taste what you’re making pull out just a little give it a good taste adjust your seasonings that needed hmm that’s very good it is a little bit flat so here comes the salt okay little bit that I have a little more water this chilli has now simmered for approximately one hour and I’m turning off the flame underneath it we’re going to push it aside and I’m just going to let it set and rest the flavors in that have married well I tasted it one last time and the flavor of the chiles has come out the the flavor of the onion has come out in this everything just started to pop and it always centered around me adding that little extra salty acid in there and then suddenly the flavors just started to pop and that’s sometimes what it takes and that’s the reason we taste our dishes always so while that’s cooking up I like to put a little pasta in my chili so I’m cooking some up over here and and that’s just fine because this really needs to rest for about thirty minutes just let it set aside and then dress it the way you’d like I’ll be putting on a little bit of extra onion and some shredded cheese I can’t wait our chili was going to need a little bit of time to cool and while it’s doing that I want to fix some onion for my chili and I’m going to use a red onion only for one reason I like the color looks really pretty so we’re going to go with that yellow onion will work just as good for this so why now if you’re wondering what those little slices are like look at this that ultra super thin onion and that’s all I had to do is that one simple motion there now you know how to slice down onion real quick real easy and to get the slices real super – brilliant come right down to everything being ready and prepared as I mentioned to you before I was preparing some pasta but sometimes I like to use pasta in my chili now you don’t have to do you can also use or you can just omit both of them I like to do this because the pasta makes a good filler it adds to it and if you’re looking to stretch especially if you have children and you want to stretch out those ingredients a little more to fill the bellies of many mouths plus give them a lot of energy this is a great way to do that if I was leaving the pasta out completely some people will tell you Chile’s not chili unless it has beans and that’s fine you know there’s a lot of different ways of making this look at that beautiful Texas red chilly red color is just strong through it they’re serious bowl of chili ladies and gentlemen now of course chili deserves a little bit of garnish and one of the things I like to put on mine is some fresh onion okay so we’re just going to put something on you’re right up in there like so and put some cheese right up on it tell you what this isn’t absolutely heavenly delight I hope you enjoy yours I’m going to enjoy this there we have it takes this red chili has some good-looking stuff oh boy you know this is one of those treats that I just love these little nut cheese in it mmm well man the flavors are so beefy and the rich the chili flavor just explodes and tell you what give this one a try you’re going to love this chili boom I’ll tell you what thank you very much for watching Texas cooking today and you have a good day thank you for watching Texas cooking today the show where you can get great recipes and the best techniques are taught please subscribe to Texas cooking today where you will always find something hot and ready to eat you