Texas Red

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Author
damman
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2003/09/06 14:13:43 (permalink)

Texas Red


3 lbs. chili grind beef
2 lbs. chili grind pork
1 big diced sweet onion
1 ea. hot, mild 'Bueno' brand tubs of frozen red chili pulp
2 8oz. cans tomato sauce
2 8oz. cans water
2 Tbs. chopped gresh garlic

Spice mix:
1 Tbs.granulated garlic
2 ts. salt
1 ts.cilantro
2 ts. mexican oregano
1 ts. celery salt
1 ts. black pepper
2 ts. beef bullion granuals
1 ts. chicken bullion granuals
2 ts. cumin
Grind all spices fine in a spice grinder.

Brown meat well and rinse off all grease.
Saute onion and garlic.
Add tomato sauce, water and 1/2 spice mix. Simmer 45 minutes. Stur as needed.
Add second 1/2 spice mix. Simmer 30 minutes.
Add 1/2 to 3/4 C of grated cheese, check for spices...might need to add a little salt or cumin. Simmer until cheese has melted into chili

#1

56 Replies Related Threads

    WER4GZS
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    RE: Texas Red 2004/12/14 01:08:21 (permalink)
    Where do you get the Bueno red chili? Do you know who manufactures it?
    #2
    enginecapt
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    RE: Texas Red 2004/12/14 01:20:49 (permalink)
    quote:
    Originally posted by WER4GZS

    Where do you get the Bueno red chili? Do you know who manufactures it?

    I'll answer seeing as how I'm closer. WER4GZS, you can get the frozen pulped chile product under various brands at just about any carneceria or Mexican grocery in So Cal.
    Check out the ones in your area that are starting to pop up in and around the Hill St. business dist as well as in the Hwy 76 and Hwy 78 corridors.
    It really makes for a rich, flavorful dish.
    #3
    UncleVic
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    RE: Texas Red 2004/12/14 01:53:23 (permalink)
    quote:
    Originally posted by damman


    3 lbs. chili grind beef
    2 lbs. chili grind pork
    1 big diced sweet onion
    1 ea. hot, mild 'Bueno' brand tubs of frozen red chili pulp
    2 8oz. cans tomato sauce
    2 8oz. cans water
    2 Tbs. chopped gresh garlic

    Spice mix:
    1 Tbs.granulated garlic
    2 ts. salt
    1 ts.cilantro
    2 ts. mexican oregano
    1 ts. celery salt
    1 ts. black pepper
    2 ts. beef bullion granuals
    1 ts. chicken bullion granuals
    2 ts. cumin
    Grind all spices fine in a spice grinder.

    Brown meat well and rinse off all grease.
    Saute onion and garlic.
    Add tomato sauce, water and 1/2 spice mix. Simmer 45 minutes. Stur as needed.
    Add second 1/2 spice mix. Simmer 30 minutes.
    Add 1/2 to 3/4 C of grated cheese, check for spices...might need to add a little salt or cumin. Simmer until cheese has melted into chili




    I'm guessing this is a chili recipe by the last sentence. But where's the beans??? BTW, Thanks for Sharing!!
    #4
    nvb
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    RE: Texas Red 2004/12/14 08:15:48 (permalink)
    quote:
    Originally posted by UncleVic But where's the beans??? BTW, Thanks for Sharing!!


    They said it was Texas chili.
    #5
    carlton pierre
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    RE: Texas Red 2004/12/21 17:17:50 (permalink)
    I used to think it was only certain foreign foods you couldn't buy around here. Now it's ingredients for Texas Chili. The recipe looks pretty darn good but I'll never find the chili pulp. I guess I'mused to eating chili with beans but there are times when the beans tend to overwhelm a chili. Wish I could try this.
    #6
    tiki
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    RE: Texas Red 2004/12/21 17:39:21 (permalink)
    quote:
    Originally posted by carlton pierre

    I used to think it was only certain foreign foods you couldn't buy around here. Now it's ingredients for Texas Chili. The recipe looks pretty darn good but I'll never find the chili pulp. I guess I'mused to eating chili with beans but there are times when the beans tend to overwhelm a chili. Wish I could try this.


    Try this one---its Texan--its good and you can probably get the ingrediants anywhere! Enjoy!

    Texas Red

    This is the authentic Texas "Bowl of Red."

    2 tablespoons vegetable oil
    2 large onions, coarsely chopped
    5 cloves garlic, crushed
    2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes
    3 tablespoons Gebhardt® chili powder
    1 tablespoon paprika
    1 teaspoon crushed dried hot peppers
    2 teaspoons cumin
    2 teaspoons Mexican oregano
    1 cup hot water
    1 teaspoon salt
    1 to 2 tablespoons Masa Harina®

    In a large Dutch oven heat the oil over medium heat. Add the onions and garlic and sauté until very lightly browned.

    Add the beef cubes in several batches and brown on all sides. When all the beef is browned, add all remaining ingredients except the Masa Harina®. Bring to a simmer, then cover and cook over low heat for 3 to 4 hours until the meat is very tender. If too much of the liquid cooks away, add some more hot water during the cooking. Adjust salt and chili powder, adding more to taste if desired.

    To thicken the chili, mix the Masa Harina® with a little cold water, then add this to the chili while it is still simmering. Cook the chili 10 to 15 minutes longer.

    Serve the chili in bowls with saltines and cooked pinto beans on the side.



    BTW---ive become very partial to somthing called RedTop stew---make up a ggo vegetable stew and this chili---serrve a bowl of the stew with a big old ladle of Texas Red on top---mmmm-mm--great on a cold winter day!!!

    PS---you can make this as spicy as you want with the addition of little more of whatever hot stuff suits you!---i usually add little tabaco to mine-but the wife is a bit of a wimp in that area.
    #7
    UncleVic
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    RE: Texas Red 2004/12/21 18:11:17 (permalink)
    quote:
    Originally posted by Slick

    quote:
    Originally posted by UncleVic But where's the beans??? BTW, Thanks for Sharing!!


    They said it was Texas chili.


    Noooo... They said Texas Red! I was expecting to read about grapefruits!
    #8
    carlton pierre
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    RE: Texas Red 2004/12/21 19:34:22 (permalink)
    Tiki, your recipe looks do-able, but I am not sure what Masa Harina is? Can you explain?
    #9
    EdSails
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    RE: Texas Red 2004/12/21 19:43:56 (permalink)
    Masa harina is a mexican-style corn meal. It's what is used to make tamales with. You should be able to find it with the other cornmeal-type products.
    #10
    carlton pierre
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    RE: Texas Red 2004/12/21 20:13:57 (permalink)
    Gotcha. I can find the Masa here. Thanks.
    #11
    Bushie
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    RE: Texas Red 2004/12/21 20:25:50 (permalink)
    tiki's recipe is real Texas chili.

    I give it my blessing. Amen.
    #12
    EdSails
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    RE: Texas Red 2004/12/21 20:36:38 (permalink)
    quote:
    Originally posted by Bushie

    tiki's recipe is real Texas chili.

    I give it my blessing. Amen.


    It does sound delicious.....do you think it would work in a crock-pot?
    #13
    CheeseWit
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    RE: Texas Red 2004/12/21 20:39:22 (permalink)
    This might not be the correct forum to use, but I need help with a recipe for chili.
    This Saturday, JaneDough and I are having 15 family members over for an open house at our new home.
    I want to serve chili (WITH beans) and use my Rival crockpot. It's the large oval pot sold in Costco.
    I've already purchased ground beef (6lbs. worth), so I'll be using that instead of beef cubes.
    I need a good recipe...help!
    #14
    tiki
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    RE: Texas Red 2004/12/21 22:22:10 (permalink)
    quote:
    Originally posted by Bushie

    tiki's recipe is real Texas chili.

    I give it my blessing. Amen.


    Amazing---do my eyes decieve me!!! is that really a Texan praising a chili recipe from an OKIE!!!!!!
    I AM HONORED!!!!
    #15
    tiki
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    RE: Texas Red 2004/12/21 22:27:27 (permalink)
    actually--i have done these same ingrediants in a crockpot and also with ground beef---although i add some pork also.---but i really think that it tastes better cooked in a real iron dutch oven and with cubed beef.
    But of course i can not be held accountable for what it taste like with the beans IN IT rather then NEXT to it!!!!!! AND OF COURSE---You would HAVE TO CHANGE THE NAME!!!!!hmmmm---Philli Red
    #16
    Bushie
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    RE: Texas Red 2004/12/21 22:52:06 (permalink)
    quote:
    Originally posted by EdSails

    quote:
    Originally posted by Bushie

    tiki's recipe is real Texas chili.

    I give it my blessing. Amen.


    It does sound delicious.....do you think it would work in a crock-pot?

    Why, soitanly. Just fry the onions and brown the meat before putting them in the crock pot, and don't add the masa harina until shortly before serving.

    ---------

    CW:

    You'll need to "wing" the recipe, but use something like this as a "base":

    Fry up a couple of onions chopped fine until they start to caramelize. Add the meat to brown (depending on the size of your pot, you may need to brown the meat in smaller batches). Some people may tell you to brown in separate pots, but yada yada... (Your "goal" here, at least for me, is to have the onions flavor the brew, but they should be totally obliterated when the chili is done.)

    Add some of your favorite canned beef stock, then add spices such as:

    10 to 12 TB ancho powder (or chili mix)
    4 or 5 TB powdered cumin
    3 TB paprika
    1 or 2 TB of salt (start with 1, then add more later if needed)
    1 TB white pepper
    2 TB "mexican oregano" (I often use marjoram)
    1 TB garlic powder (added near the end of cooking)

    Add beef broth (or water) as needed during the cooking process.

    Add some tomato sauce if you want; however much you think looks good; a large can to start. Add cayenne if you want it hot; leave it out if not. A lot of folks like to add a beer; if you do, make sure it's something like Lone Star, Budweiser, or Shiner Bock. (Don't use some wimpy beer like Miller Lite, and as always, stay away from any Oklahoma products.)

    Simmer this for many hours. Cook your beans separately and add during the last hour of cooking. After a couple of hours of simmering, taste the concoction and add whatever spices you think are lacking. (A little brown sugar at this point can really improve the taste. Not too much...)

    If the chili is too "soupy" at the end, you can do tiki's suggestion of adding masa harina to "tighten" it.

    Bottom line, though, is "have fun and play with it". Making chili is similar to having s*x. (If needed, I'll explain the similarities offline.)

    Masel tov.
    #17
    EdSails
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    RE: Texas Red 2004/12/22 13:04:54 (permalink)
    Sounds good, Tiki and Bushie. Texas Red crockpot style is now on the menu for New Years-----beans (pinquitos) on the side!

    #18
    tiki
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    RE: Texas Red 2004/12/22 13:13:49 (permalink)
    Bushie---"why soitanly"!!!! i just knew you where a Stooges fan!!!!
    #19
    Bushie
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    RE: Texas Red 2004/12/22 20:48:58 (permalink)
    quote:
    Originally posted by tiki

    Bushie---"why soitanly"!!!! i just knew you where a Stooges fan!!!!

    #20
    CheeseWit
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    RE: Texas Red 2004/12/22 22:03:15 (permalink)
    Tiki, Bushie: thank you very much. I have a recipe that I will fine tune with some of your ideas.
    One day, we're gonna' have all of ya' over for a Roadfood housewarming.
    Oh, and by the way, there is no bigger Stooges fan than me. Even went to a couple of Stooges conventions held in the Philly area. I do a dead-on Curly impression (my little known fact about myself)...Nyuk, Nyuk, Nyuk
    #21
    tiki
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    RE: Texas Red 2004/12/22 23:44:15 (permalink)
    "Moe----Larry-----the Cheese!!!!! Moe ----Larry------the Cheese-Wit!"

    I've always wanted a Skunk skin cap!!!!!
    #22
    Davwud
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    RE: Texas Red 2010/07/14 11:50:04 (permalink)

    BTW---ive become very partial to somthing called RedTop stew---make up a ggo vegetable stew and this chili---serrve a bowl of the stew with a big old ladle of Texas Red on top---mmmm-mm--great on a cold winter day!!!

    PS---you can make this as spicy as you want with the addition of little more of whatever hot stuff suits you!---i usually add little tabaco to mine-but the wife is a bit of a wimp in that area.


    Just a couple questions.

    Do you mean make a "Good" vegetable stew?? If not, what is ggo veg stew??

    Are you really adding "Tabaco"??

    I'm gonna give the recipe a go on the weekend I think.

    DT
    #23
    PapaJoe8
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    RE: Texas Red 2010/07/14 12:15:33 (permalink)
    Damman, shhhh.... celery seasoning is a SECRET ingredient in many great chili recipes. Secret means you DO NOT tell anyone about it! Loose lips sink ships.

    Oh well, I just checked and there are thousands of chili recipes on tha net using celery seasoning of some kind. I guess the secret is already out. :~(
    Joe
    #24
    Michael Hoffman
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    Foodbme
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    RE: Texas Red 2010/07/15 02:10:54 (permalink)
    Michael Hoffman

    Celery seasoning? There's no such thing.

    http://www.americanspice.com/catalog/30280/Spice_Blends/Celery_Seasoning.html?DEPT=16&PAGE=C&_ssess_=SEARCH_ENGINE


    I think he may mean Celery Salt
    #26
    Foodbme
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    RE: Texas Red 2010/07/15 02:14:54 (permalink)
    WER4GZS

    Where do you get the Bueno red chili? Do you know who manufactures it?


    http://chowhound.chow.com/topics/279082
    #27
    boyardee65
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    RE: Texas Red 2010/07/15 04:28:42 (permalink)
      You can make your own chile pulp with dried chiles Colorado and water. My mom sends me dried chiles Colorado from Hatch, New Mexico every Christmas.

      I make the pulp by soaking the pods for about 1 hour in boiled water. I then pull out the stems and whatever seeds I can get out. Place into a blender and pulse until the desired consistency is achieved.

      David O.

      p.s

      What the hell is chili powder??? Bunch of s#!* that doesn't belong in a bowl of Texas Red!!!  By the way, CASI the authority on chile says that NO fillers are allowed. This includes thickeners like masa or corn chips. Beans are also considered taboo in Texas and Arizona chile.

      p.p.s. The correct spelling for chile is "chile!" Not Chili!"



     

     
    post edited by boyardee65 - 2010/07/15 06:57:34
    #28
    Greymo
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    RE: Texas Red 2010/07/15 08:28:32 (permalink)
    http://www.chili.org/

    They call it "Chili"  and their champions use  chili powder!
    post edited by Greymo - 2010/07/15 08:47:11
    #29
    Michael Hoffman
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    RE: Texas Red 2010/07/15 10:48:07 (permalink)
    Foodbme

    Michael Hoffman

    Celery seasoning? There's no such thing.

    http://www.americanspice.com/catalog/30280/Spice_Blends/Celery_Seasoning.html?DEPT=16&PAGE=C&_ssess_=SEARCH_ENGINE


    I think he may mean Celery Salt


    You and DocUpchuck apparently have something in common. Clicking on the URL I provided would have revealed the fact that I was being facetious.
    #30
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