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Chili w/o beans


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  • 3 weeks later...

We're home for one day today after camping in Fredericksburg on my BIL's property for Christmas, but before going back out camping with a big group of friends in Georgetown for the next week.  So I'm making a big batch of Texas Red whilst watching the Cowboys game, with intent to consume on New Year's Day, watching the Horns beat the hell out of ASU,  when it should be nice and chilly all day.

Thinking back over some discussion a few pages back about the steeping water being bitter, which has never been my experience, and I realized that something I always do but don't really think about-- I always stem and de-seed the dried chile peppers before they go into the oven for toasting, and thus before the chiles go into the steeping water.  Another point is, I don't ever boil the dried chile peppers, just use hot water.  I think either of those things, either steeping with the seeds and veins and stems in, or boiling the peppers, can result in bitter water.  But as it is, if anything my steeping water always turns out a little sweet, most likely from the anchos in the blend.

Anyway, just something I thought about as I was doing it and thought I'd post it up here in case it might help someone, when doing the rehydrated chile method.

 

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On 6/24/2018 at 12:20 PM, jimmyjazz said:

Probably my best ever:  an attempt to get close to the original San Antonio Chili Queens recipe.  I used less onion and more chile peppers & cumin, but the result was stellar.  I'd say the heat was "medium".  No tomatoes, no stock, mostly just beef & pork, chile peppers, spices and water.

Chili_Queen_Chili.jpg

 

2 lb    beef chuck (cubed ~ 1/2")
1 lb    pork loin (cubed ~ 1/2")
8        dried guajillo peppers
8        dried ancho peppers
4        dried chipotle peppers
3        cloves garlic 
1        medium sweet onion 
1 t     Mexican oregano
2 T    cumin seeds
2 t     paprika
1 T    salt 
8 c    water
3 T    extra virgin olive oil
3 T    masa harina

1.       stem & seed ancho, guajillo and chipotle peppers.  Soak in 4c hot water for 20 minutes.  Discard steeping water.

2.       Toast cumin seeds until fragrant; grind to medium powder

3.       Combine cumin with oregano, paprika and salt

4.       Heat 4 c water until warm and add to blender with drained peppers and half of spice blend

5.       Blend pepper/water/spice combination with 1 T olive oil until very smooth

6.       Dice onion medium fine; saute in 2 T olive oil until slightly translucent over medium heat in large Dutch oven

7.       Mince garlic and set aside

8.       Dice beef & pork to ~ ½” cubes, add to Dutch oven, season with remaining spice blend and saute until lightly browned

9.       Add garlic to Dutch oven for ~ 30 seconds, do not burn

10.    Immediately add pepper/water/spice puree to Dutch oven and reduce to low

11.    Simmer for 2-3 hours, adding water as necessary.  Add masa harina before serving to tighten.

I used this recipe as my base for chili I made last night. My changes were using a few more guallijo and ancho peppers, subbed arbol for chipotle (used what I had), added two crushed chicken bouillon cubes, three chopped serrano peppers and 16 oz of chopped tomatoes. 

That was the best chili I have ever tasted. Well done. 

I have British in-laws in town and a smart ass teenage son, and they were attempting to add beans and then I see my wife cooking rice. I refused the beans, of course, and convinced my FIL to try it on its own. My son never had any intentions of using beans, just irritating me for his own humor. My MIL still used her own cooked beans. 

Anywho, every adult, except for me, and my teenage son and daughter had complete seconds and my MIL skipped the beans the second time. It was a complete wipeout, with nothing for leftovers. 

 

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4 minutes ago, closetojumping said:

I used this recipe as my base for chili I made last night. My changes were using a few more guallijo and ancho peppers,

I've slowly moved to more guajillo than ancho (by pepper count), which gets pretty close to equal weight of each type.  Anchos weigh ~ 2.5X what guajillos weigh, and to me things taste a little too "raisin-y" when I use (for instance) 8 of each pepper.  Try something more like 12 guajillo and 6 ancho and let me know what you think.

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3.5 lbs chili grind, 3 or 4 lbs cubed smoked brisket, a bunch of peppers made into paste, powders bloomed in beef fat, bunch of onions + ones floating around the fridge, some serranos and jalapenos floated, cooked for 5ish hours (brisket for 2), served with jalapeno cheese cornbread (not shown: pico cuz I haven't made it yet)

Mise en place in place

PXL_20250105_201913351_MP.thumb.jpg.06d031236e8e4ee16f426fa576b5ae24.jpg

Before braising:

PXL_20250105_231716205_MP.thumb.jpg.6391cc66a84739e65c2bb0d8e4793451.jpg

After braising:

PXL_20250106_032120997_MP.thumb.jpg.404ebc5b1a4b764c6a084c7e0f1a63db.jpg

Served:

PXL_20250106_041124892_MP.thumb.jpg.7d8fedbee6003d8dc8db29709c93637a.jpg

 

 

Edited by elfenix
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