BIG DADDY'S TEXAS RED CHILI
BD says, "My standard chili served me well over the years until I discovered the joy of Internet shopping. This gave me access to all sorts of wonderful ingredients previously unavailable. For chili this meant access to real chiles. Ancho chiles (the dried form of the Poblano) can be rehydrated and simmered to create a wonderful puree that adds character and depth to all sorts of dishes. Not wanting to change my original chili recipe (nostalgia, you know) I created Texas Red. This chili recipe is now my very favorite." StevenHB: Favorite chili of my older daughter and the rest of the family as well. See: http://www.bigdaddyskitchen.com/cookbook/recipes/Big%20Daddy's%20Texas%20Red.htm
Provided by StevenHB
Categories Meat
Time 2h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Beef should be "course chili grind" or sliced into 1/4-inch or less strips about 1-inch long. Anaheim chiles are frequently called green chiles in the market.
- Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside.
- While the chiles are simmering brown the ground pork, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. Break up any lumps and cook, stirring occasionally until the meat is evenly browned.
- Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary).
- While the beef and onions are simmering place the Ancho chiles in a blender with about ¼ cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a ½ hour.
- For best results allow chili to cool completely and then reheat.
Nutrition Facts : Calories 353.1, Fat 21.3, SaturatedFat 6.5, Cholesterol 82.4, Sodium 882.4, Carbohydrate 11.3, Fiber 3.3, Sugar 3.4, Protein 30.1
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Sherry Lopshire
[email protected]This chili is the best I've ever had. I will definitely be making it again and again.
Jason Junior
[email protected]This chili is so easy to make and always a crowd-pleaser. I highly recommend it!
Simon Saka
[email protected]I love the smoky flavor of this chili. It's the perfect combination of sweet and spicy.
Daniel Tadessse
[email protected]This chili is a great way to warm up on a cold day. It's also perfect for a party or potluck.
Md Nayon
[email protected]I wasn't sure how this chili would turn out, but I was pleasantly surprised. It was so good! The flavors were well-balanced and the beef was tender. I will definitely be making this again.
mhmmd hawili
[email protected]This chili is the perfect comfort food. It's hearty, flavorful, and always hits the spot. I love serving it with a side of cornbread.
Amin Khan
[email protected]I love this chili! It's so easy to make and always turns out great. I usually double the recipe so I can have leftovers.
Khadiza Parvin
[email protected]This chili was a hit at my last party! Everyone raved about how delicious it was. I will definitely be making it again for my next gathering.
Raja Azad
[email protected]I've tried many chili recipes over the years, but this one is by far the best. The combination of spices and the tender beef is simply divine. I highly recommend this recipe to anyone who loves a good bowl of chili.
Zinhle Mlambo
[email protected]This chili is a true taste of Texas! The flavors are bold and robust, with just the right amount of heat. I followed the recipe exactly and it turned out perfect. My family loved it and I will definitely be making it again.