Sunday, October 03, 2004

texas chilli

texas cooking
chilli recipe
2 lbs course ground chilli/beef
1 lb course ground venison (or beef)
1.5 lbs skirt steak grilled and cubed
1.5 lbs bbq chicken thighs cubed
1 pkg bacon
2 onions (your choice)
24 oz beer (darker beer gives a sweet flavor)
4 cups water
4 jalapenos seeded and diced
1 serano pepper diced and seeded
10 tbsp Sweet Hungarian Paprika (or regular)
5 tbsp Chilli Powder
2 tbsp White Pepper
3 tbsp Salt
6 oz can tomato paste
2-3 tbsp honey
1 tbsp flour
1 tbsp masa

Fry bacon extra crispy and crumble, preserve grease.(quality control taste test of bacon) In a large pot. Sweat diced Onions in grease. Add spices. Add Beef and Venison. Using a wooden spoon, stir until mixture reaches a light greyish color. Add beer and water. Cook covered for 1 hour, stirring occassionally.
(taste test bacon again) Add peppers, bacon and tomato paste and stir. After another hour, Add Fajita and chicken meat and honey to taste.
Let simmer for 1-2 hours. Taste. Add spices and pepper to taste.
Let cool and then place in fridge over night. When you are ready to eat, take chilli out and remove top layer of grease with a spoon.
warm up and make a paste of equal parts flour, masa and water. (1-2 tbsp should do it) add to chilli. allow to thicken and enjoy.

1 comment:

j said...

hey, these spice measurements and water measurements and the pounds of meat you should use... there all pretty good guesses but i generally play around with the recipe each time... no not like that.