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.
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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.
