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Recipe: Genuine Texas Red Chili (rio Llano Variety)
Similar Categories: Genuine, Texas, Red, Chili, Rio, Llano, Variety
Genuine Texas Red Chili (Rio Llano Variety)
Yield: 6 Servings
3 lb Lean beef or venison, coarse
6 oz Pearl or Lone Star beer
3 oz Tomato paste
2 tb Freshly ground cumin seeds
3 ts Freshly gr. oregano leaves
3 Med. cloves garlic, crushed
1 Med. onion, finely chopped
3 ts Salt
6 Long red chili pods
In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until
light grey in color, and add tomato paste. Stir and simmer for a few
minutes, then add spices (which have been ground in perfectly dry blender
at high speed), garlic, onion and salt. Stir thoroughly and remove from
heat.
Remove stems and seeds from chili pods and boil in covered saucepan with 3
cups water for 15 minutes. Remove peppers and water to blender and blend
into thick sauce. Add sauce to meat and simmer 2 hours. Serves 4 to 6.
If chili needs thickening, up to 4 ts of Masa Harina (corn flour) may be
added. This adds a unique Mexican flavor. If chili is too thick,
additional water may be added, but add slowly and cautiously.
For low calorie or greaseless chile, use very lean meat and never add suet.
If additional "caliente" is needed, while chili is simmering, add ground
cayenne pepper or Tabasco sauce.
A word about chili peppers -- chili peppers, the real secret to good chili,
can be found in many varieties, all rich in vitamins A and C. Long Red
Anaheims are mildly hot, and the many Mexican varieties or Anchos, are
usually deeper in color and more pungent. Chili Pisado is a very mild
pepper usually found in dried form which provides almost no heat, but is
rich in flavor and color. They may be used in combination with the small
red very pungent Jap Chilies. A combination of mild and hot peppers mey be
necessary to get the desired red color and hotness.
Fresh or dried pods may be used, as well as ground chili peppers or chili
powder (not to be confused with commercial chili powders, many of which are
blends containing additional spices; check ingredients on label). Use chili
powder only when nothing else is available since the powdering process
seems to leave a slight bitter taste.
Yield: 6 Servings
3 lb Lean beef or venison, coarse
6 oz Pearl or Lone Star beer
3 oz Tomato paste
2 tb Freshly ground cumin seeds
3 ts Freshly gr. oregano leaves
3 Med. cloves garlic, crushed
1 Med. onion, finely chopped
3 ts Salt
6 Long red chili pods
In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until
light grey in color, and add tomato paste. Stir and simmer for a few
minutes, then add spices (which have been ground in perfectly dry blender
at high speed), garlic, onion and salt. Stir thoroughly and remove from
heat.
Remove stems and seeds from chili pods and boil in covered saucepan with 3
cups water for 15 minutes. Remove peppers and water to blender and blend
into thick sauce. Add sauce to meat and simmer 2 hours. Serves 4 to 6.
If chili needs thickening, up to 4 ts of Masa Harina (corn flour) may be
added. This adds a unique Mexican flavor. If chili is too thick,
additional water may be added, but add slowly and cautiously.
For low calorie or greaseless chile, use very lean meat and never add suet.
If additional "caliente" is needed, while chili is simmering, add ground
cayenne pepper or Tabasco sauce.
A word about chili peppers -- chili peppers, the real secret to good chili,
can be found in many varieties, all rich in vitamins A and C. Long Red
Anaheims are mildly hot, and the many Mexican varieties or Anchos, are
usually deeper in color and more pungent. Chili Pisado is a very mild
pepper usually found in dried form which provides almost no heat, but is
rich in flavor and color. They may be used in combination with the small
red very pungent Jap Chilies. A combination of mild and hot peppers mey be
necessary to get the desired red color and hotness.
Fresh or dried pods may be used, as well as ground chili peppers or chili
powder (not to be confused with commercial chili powders, many of which are
blends containing additional spices; check ingredients on label). Use chili
powder only when nothing else is available since the powdering process
seems to leave a slight bitter taste.
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