Wiliam's Texas Red:
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Here is a recipe I derived after I tasted a product
called Texas Chili in a Tourist trap, greasy spoon in Dallas.
I thought I could improve on the flavor and the service. I'm
satisfied that I did both. |
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What you need. |
What you do. |
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2 cups beef stock. |
Put stock in 10 qt pot to simmer. |
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1 & 1/2 lb. pork steak. 3 lbs. round steak with bone and
fat removed. Corn oil. |
Cut meat into 1/2 to 3/4 inch cubes.
In a large iron skillet, brown meat in oil in batches and add
to pot. |
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1/2 cup water . |
Add water to skillet and scrap up residue. Add to pot. |
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4 tbsp butter. 2 green peppers seeded and chopped. 3 cups cooking
onions chopped. 3 cups celery chopped. 1 clove garlic minced. |
Reduce heat on skillet. Add butter to melt. Add vegetables and
garlic. Saute until onions are transparent. Add to pot. |
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3 tsp. salt. 1 tsp. ground black pepper. |
Add salt and pepper to pot. Simmer 20 to 30 minutes. |
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1/2 cup water. 1red cayenne pepper. 1 jalapeno pepper. |
Place peppers and water in blender and puree. Add pepper mix
to pot. Cover and simmer 30 minutes. |
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2 qts. canned tomatoes. one 12 oz. can tomato paste. 1 cup Guinness
stout. 1 cup Molson's Export ale |
Add tomatoes, tomato paste, stout and ale to pot. Cover and simmer
30 minutes. |
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3 tbsp. ground cumin. 1 tbsp. hot chili powder. |
Add cumin and chili powder to pot. Cover and Simmer 2 or more
hours. |
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Granulated flour |
If the red is not thick, thicken slightly with flour or cook
longer. Cooking longer is the better option. |
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Do you sometimes get frustrated trying to scrape all of the tomato
paste out of those little cans? Here is a trick, I worked out.
Instead of opening just one end of the can, open both ends. Then
remove one lid. Leave the other lid in place. Hold the open end
over a dish or your pot. You may need to jiggle the can slightly
to get the paste started. Then, the paste will slide out of the
can acting as its own wiper on it's way. The can will be clean.
No scraping! The bonus is, you can flatten the can for disposal.
It takes less space. |