Texas Red

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damman
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Texas Red - Sat, 09/6/03 2:13 PM
1

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


WER4GZS
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RE: Texas Red - Tue, 12/14/04 1:08 AM
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Where do you get the Bueno red chili? Do you know who manufactures it?

enginecapt
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RE: Texas Red - Tue, 12/14/04 1:20 AM
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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.

UncleVic
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RE: Texas Red - Tue, 12/14/04 1:53 AM
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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!!

nvb
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RE: Texas Red - Tue, 12/14/04 8:15 AM
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quote:
Originally posted by UncleVic But where's the beans??? BTW, Thanks for Sharing!!


They said it was Texas chili.

carlton pierre
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RE: Texas Red - Tue, 12/21/04 5:17 PM
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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.

tiki
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RE: Texas Red - Tue, 12/21/04 5:39 PM
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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.

UncleVic
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RE: Texas Red - Tue, 12/21/04 6:11 PM
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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!

carlton pierre
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RE: Texas Red - Tue, 12/21/04 7:34 PM
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Tiki, your recipe looks do-able, but I am not sure what Masa Harina is? Can you explain?

EdSails
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RE: Texas Red - Tue, 12/21/04 7:43 PM
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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.

carlton pierre
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RE: Texas Red - Tue, 12/21/04 8:13 PM
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Gotcha. I can find the Masa here. Thanks.

Bushie
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RE: Texas Red - Tue, 12/21/04 8:25 PM
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tiki's recipe is real Texas chili.

I give it my blessing. Amen.

EdSails
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RE: Texas Red - Tue, 12/21/04 8:36 PM
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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?

CheeseWit
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RE: Texas Red - Tue, 12/21/04 8:39 PM
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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!

tiki
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RE: Texas Red - Tue, 12/21/04 10:22 PM
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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!!!!

tiki
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RE: Texas Red - Tue, 12/21/04 10:27 PM
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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

Bushie
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RE: Texas Red - Tue, 12/21/04 10:52 PM
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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.

EdSails
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RE: Texas Red - Wed, 12/22/04 1:04 PM
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Sounds good, Tiki and Bushie. Texas Red crockpot style is now on the menu for New Years-----beans (pinquitos) on the side!


tiki
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RE: Texas Red - Wed, 12/22/04 1:13 PM
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Bushie---"why soitanly"!!!! i just knew you where a Stooges fan!!!!

Bushie
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RE: Texas Red - Wed, 12/22/04 8:48 PM
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quote:
Originally posted by tiki

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


CheeseWit
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RE: Texas Red - Wed, 12/22/04 10:03 PM
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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

tiki
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RE: Texas Red - Wed, 12/22/04 11:44 PM
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"Moe----Larry-----the Cheese!!!!! Moe ----Larry------the Cheese-Wit!"

I've always wanted a Skunk skin cap!!!!!

Davwud
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RE: Texas Red - Wed, 07/14/10 11:50 AM
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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

PapaJoe8
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RE: Texas Red - Wed, 07/14/10 12:15 PM
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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

Michael Hoffman
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RE: Texas Red - Wed, 07/14/10 12:33 PM

Foodbme
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RE: Texas Red - Thu, 07/15/10 2:10 AM
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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

Foodbme
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RE: Texas Red - Thu, 07/15/10 2:14 AM
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WER4GZS


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


http://chowhound.chow.com/topics/279082

boyardee65
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RE: Texas Red - Thu, 07/15/10 4:28 AM
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  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!"



 

 
<message edited by boyardee65 on Thu, 07/15/10 6:57 AM>

Greymo
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RE: Texas Red - Thu, 07/15/10 8:28 AM
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http://www.chili.org/

They call it "Chili"  and their champions use  chili powder!
<message edited by Greymo on Thu, 07/15/10 8:47 AM>

Michael Hoffman
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RE: Texas Red - Thu, 07/15/10 10:48 AM
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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.

Michael Hoffman
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RE: Texas Red - Thu, 07/15/10 10:50 AM
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boyardee65
 

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







Actually, chile is the correct spelling for the pepper. Chili is the correct spelling for the dish.

PapaJoe8
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RE: Texas Red - Thu, 07/15/10 2:40 PM
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Right as always FoodB, I meant celery salt, or celery seeds, or Old Bay, or???

Michael, you gave me an idea. The there is a huge opportunity for someone to come out w/ "celery seasoning"!!! Maybe if we got in touch w/ ??? McCormic ?

A famous Texas chili dish, served for many years in Dallas, and at the State Fair of Texas, was... Shanghai Jimmy's Chili Rice. It included chopped celery as an optional topping. The actual recipe for Jimmy's chili is still a secret. :~(

Point is, chili and celery got together like, As Forrest Gump would say ""like peas and carrots".
Joe

Edot; Michael, after doing your link it now looks like there IS a celery seasoning. Why did you say there was no such thing? Anyway, I still think McCormic should make it so folks can get it, to put in their chili, at the grocery. Think we could weezle out a small % of tha profits?
<message edited by PapaJoe8 on Thu, 07/15/10 2:49 PM>

Michael Hoffman
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RE: Texas Red - Thu, 07/15/10 2:59 PM
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I said it as a joke.

Foodbme
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RE: Texas Red - Thu, 07/15/10 3:41 PM
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Michael Hoffman


boyardee65
 

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







Actually, chile is the correct spelling for the pepper. Chili is the correct spelling for the dish.


Once again, you are correct Sir! (Damn, I hate it when your correct)

Michael Hoffman
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RE: Texas Red - Thu, 07/15/10 3:46 PM
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I'm always correct. You must have a lot of hate time racked up.

PapaJoe8
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RE: Texas Red - Thu, 07/15/10 4:03 PM
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I thought I was wrong once but... I ended up being mistaken.

Another famous Texas chili is Benny Binion's. For many years a BIG sign on the outside of the Horseshoe Casino in downtown Las Vegas said "Real Texas Chili" and it was.
Joe

boyardee65
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RE: Texas Red - Fri, 07/16/10 4:48 AM
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  Thank you Mr. Hoffman for the clarification.

  Old bay seasoning is very heavy on celery seed so I would consider it to be celery seasoning. I use it for a lot of things but NOT Chili!

  JMHO

  David O.

zimm3839
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RE: Texas Red - Mon, 07/19/10 12:26 PM
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Tiki has it right. True texas chili has no beans or tomtoe sauce.....

Foodbme
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RE: Texas Red - Mon, 07/19/10 2:47 PM
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PapaJoe8


I thought I was wrong once but... I ended up being mistaken.

Another famous Texas chili is Benny Binion's. For many years a BIG sign on the outside of the Horseshoe Casino in downtown Las Vegas said "Real Texas Chili" and it was.
Joe


PJ8'
I know you've been on a quest to find the Holy Grail of Chili Recipes, i.e. Benny Binions & Shanghai Jimmies because I've seen your name on many other Chili related sites. Have you found them yet???
 
That Benny Binion was some kind of character!! I read his Bio---Horse Trader, Bootlegger, Gangster, Gambler, Murderer. Lived life over the edge! http://www.1st100.com/part2/binion.html
<message edited by Foodbme on Mon, 07/19/10 2:54 PM>

PapaJoe8
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RE: Texas Red - Tue, 07/20/10 9:58 AM
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FoodB, my quest for, and help with Benny Binions chili recipe is recorded in a thread right here at Roadfood.

There is also a great thread here, started by BornInOKC, about Shanghai Jimmy and his famous Chili Rice. No one can quite agree on how to make Jimmy's chili so we all just make what tastes like we remember. There are a few things we know for sure but many things we must just make our best guess at.

And yes Benny Binion was quite a character. And he DID make, and love, a great bowl of Texas Chili.

Shanghai Jimmy was also quite a character. Or should I say he had allot of character. There is quite a bit of info about him on the net thanks to many who did allot of digging it up.

Here is a question;
I bought a book, about 40 years ago, with recipes for most famous Texas chili recipes. I tried making every recipe in there. Now I have misplaced this book. I think it was the first written about Texas Chili.  Anyone know about this book?
Joe

Foodbme
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RE: Texas Red - Tue, 07/20/10 10:06 AM
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FoodB, my quest for, and help with Benny Binions chili recipe is recorded in a thread right here at Roadfood.

Which Thread? Please point me in the right direction!

MiamiDon
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Foodbme
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RE: Texas Red - Tue, 07/20/10 10:46 AM

Michael Hoffman
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RE: Texas Red - Tue, 07/20/10 11:12 AM
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[quote

Here is a question;
I bought a book, about 40 years ago, with recipes for most famous Texas chili recipes. I tried making every recipe in there. Now I have misplaced this book. I think it was the first written about Texas Chili.  Anyone know about this book?
Joe

I don't. But, how about this?
 
The Ultimate Chili Cookbook
by W. C. Jameson, Republic of Texas Press
 
http://texana.texascooking.com/books/99aug_edchoice1.htm
 
Of course there's this:
 
Frank X. Tolbert's Original Texas Chili
 
2 to 4 ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons vegetable oil
3 pounds lean beef chuck, cut in bite-sized pieces
1 to 2 cups beef stock or water
1/3 cup finely chopped garlic
1 yellow onion, finely chopped
2 tablespoons ground cumin
1 tablespoon ground oregano
salt
1/2 cup Hungarian sweet paprika
1 or 2 fresh cilantro sprigs
 
If using chiles, trim the stems and remove seeds. Place in a small saucepan and add water to barely cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes. Transfer the chiles and their soaking water to a blender or a food processor fitted with metal blade. Purée until smooth. Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer. Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
 
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes. Add a little liquid if the mixture begins to stick or looks too dry. When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve. Makes 4 to 6 servings.
--------------------------------------------------------------------------------
Note: There is an easy way to remove excess fat from this or any dish, but you have to make it ahead of time. Let the chili cool, then refrigerate it for several hours or overnight. The excess fat will harden on the surface and be easy to remove. Then, reheat to serving temperature.




zimm3839
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RE: Texas Red - Tue, 07/20/10 11:23 AM
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Michael, Very good book. My local library carries this book. Excellent read. Some very good recipes....

Foodbme
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RE: Texas Red - Tue, 07/20/10 11:57 AM
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Note: There is an easy way to remove excess fat from this or any dish, but you have to make it ahead of time. Let the chili cool, then refrigerate it for several hours or overnight. The excess fat will harden on the surface and be easy to remove. Then, reheat to serving temperature.

Here's a little trick I figured out. When the chili is done, turn off the heat and let it settle for a few minutes to allow the grease to rise to the top. Lay some sheets of paper towel on the grease and let them absorb it. Repeat as often as you like to leave whatever amount of grease suits your taste. Saves time chilling and reheating and you don't need to make it ahead of time. No charge for this tidbit!  

PapaJoe8
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RE: Texas Red - Wed, 07/21/10 11:39 AM
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Michael, that looks like a great book. It was published in 1999 though. Not the book I had. It was in the 70s when I cooked those recipes. If I remember right they were all Texas recipes.

FoodB, yes Benny was a character! My parents gave he and his wife dancing lessons when they lived in Dallas. Benny could be found most mornings at a corner booth at the Horseshoe coffee shop. I had a few bowls of chili for breakfast with him. He told me his main job at the Horseshoe was to make sure the chili was made right.

And, nice degreasing tip!

An idea I got here, from a thread about Joe Rogers chili, was to degrease chili and offer the grease as an added option. Hey, some folks like tha grease and some folks don't. To do this I refrigerated the chili to degrease it.  And, chili gets better after a time in the fridge anyway.

Oh, I have never actually cooked Benny's chili. I ended up w/ my own version. I never used the Japanese chiles or the kidney suitt.

I also ended up w/ my own version of Shanghai Jimmy's Chili Rice. I guess I should post it in the thread here about Jimmy when I have time.
Joe

sw2geeks
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RE: Texas Red - Tue, 02/7/12 3:41 PM
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EdSails


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.

You can also use crushed corn tortillas chips or corn tortillas; they contain the same masa harina flour.

partyallnight
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RE: Texas Red - Thu, 11/1/12 8:30 AM
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Bushie


tiki's recipe is real Texas chili.

I give it my blessing. Amen.

Looks delicious but i am fan of Sherrif Blaylocks Chili ....

scrumptiouschef
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RE: Texas Red - Fri, 11/9/12 9:41 PM
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This year at Terlingua:
 
1st Place - Ted Hume, III from Dallas, TX
2nd Place - Dave Lazarus, Killeen, TX
3rd Place - Dwight Hamilton, Rockne, T

Twinwillow
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RE: Texas Red - Fri, 11/9/12 10:10 PM
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sw2geeks


EdSails


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.

You can also use crushed corn tortillas chips or corn tortillas; they contain the same masa harina flour.

 
I know in Dallas, (and probably all of Texas) Masa Harina is available everywhere! 

scrumptiouschef
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RE: Texas Red - Sun, 12/23/12 11:06 AM
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http://www.roadfood.com/F...Red-Chili-m676804.aspx
 
More Texas Red from the definitive food site: Roadfood!

JRPfeff
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RE: Texas Red - Sun, 12/23/12 12:26 PM
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All the CASI winners seem to use Sazon Goya.  I found at least 3 varieties of it.  Which Sazon Goya variety do they use?  Any thoughts on using it in home recipes?  It is heavy in MSG & salt.

scrumptiouschef
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RE: Texas Red - Sun, 12/23/12 2:17 PM
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JRPfeff


All the CASI winners seem to use Sazon Goya.  I found at least 3 varieties of it.  Which Sazon Goya variety do they use?  Any thoughts on using it in home recipes?  It is heavy in MSG & salt.

 
All the competition chili cooks I hang out with in Austin swear by Sazon Goya, and they're not shy about admitting that MSG is why. Let's face it: the umami boost it gives food is undeniable. It's why we love mushrooms, tomatoes, and parmesan cheese.

kland01s
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RE: Texas Red - Sun, 12/23/12 3:10 PM
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Twinwillow


sw2geeks


EdSails


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.

You can also use crushed corn tortillas chips or corn tortillas; they contain the same masa harina flour.


I know in Dallas, (and probably all of Texas) Masa Harina is available everywhere! 

 
I live in semi suburban/rural Northern Illinois and Masa Harina is available everywhere. 

MetroplexJim
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RE: Texas Red - Sun, 12/23/12 6:46 PM
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Frank X. Tolbert's daughter runs http://www.tolbertsrestaurant.com/ in Grapevine, TX (near DFW).  Of course her daddy's "Texas Red" is on the menu and it is quite good.
 
However, (IMHO) the very best chili can be mode at home following this recipe by Emeril Lagasse:  http://www.foodnetwork.com/recipes/emeril-live/texas-style-chili-recipe/index.html .  We make it several times each Winter, and it's even better the following day or out of the freezer.

Adjudicator
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RE: Texas Red - Sun, 02/24/13 4:05 PM
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tiki


[id="quote"]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.


Bingo! 
 
Starting mine now    
<message edited by Adjudicator on Sat, 03/2/13 11:25 AM>