Secret Weapon In Your Texas Red Chili

I know there are a lot of chili styles but this thread shall be devoted to Texas Red.While the rules have long been established
http://www.scrumptiousche...xas-Red?adminview=true
 
I just finished a bowl so good that I had to share a secret weapon a friend of mine used that really took the chili to the next level: Coffee, a big cup of hot coffee poured in at the beginning of the simmering stage.
 
What is your secret weapon when you're making this Texas classic?

Great question Schef!!!
If anyone can come up w/ somethin new, after reading the chili section here at Roadfood and taking all the links, they would surely deserve a prize! This is the very best place to research chili info that there is IMHO. You will hear things at Roadfood that have never been told anywhere else. Shhh!
 
Ok, my secret.... Corn Tortillas, 2 per lb. of meat. Nothing new though. I think I told that secret here back in ??? 2005.
 
Can someone come up w/ a chili secret that has not been already told here at Roadfood?
Joe

PapaJoe8


Can someone come up w/ a chili secret that has not been already told here at Roadfood?
Joe

Finely diced chipmunk tongues that have been marinated in ancho chile powder and balsamic vinegar.

My problem with adding tortilla chips to the recipe was that it is virtually impossible to find unsalted tortilla chips, and, if you do, they are expensive as all get-out. For years, I balked at buying masa harina for my chili, as the smallest amount I could buy was 5 pounds. Then I realized that the 5 pound bag was only a couple of bucks, so I would buy it, fill a quart container, and toss the rest. 1-2 teaspoons per gallon of chili does the trick, so I still end up throwing out some when the expiration date comes.
 
Bart

PapaJoe8


Michael, we have some rare " Black Phase" Possums in my neighborhood. And I am a member of the Opossum Society of the United States.

Eat Turkeys... not Possums!

I would never eat Opossum Chili. How bout yall???

And, we do not condone nor encourage the keeping of Opossums as pets.
Joe

How about that. I'm a member of the Armadillo Breeders Association of America. And I'm also a Turtle. Are you a Turtle?

Twinwillow


Michael, have you ever been tempted to use some Chipmunk Helper?

Nope. Never.

As I read down into this thread, I suddenly started losing my appetite for chili.

This topic has been discussed on many other threads ad nauseam. Use the Search Function. 

Use of coffee is not new.  I have seen it listed in old chuck wagon/trail drive (100 yr old) recipes. The cook reused coffee in chili, cooking in the dutch-oven while driving the wagon.  ... Coffee & chocolate has been used in winning championship chili contest.

a can of good dog food the alpo classic chuncky beef is real good.

Just got off the phone with a buddy who's been a chef since the mid 80's. He affirms that good, 70% chocolate is one of his secret weapons when he's making a big bowl of red.
 
I like to make a stock out of smoked pigs feet as a base for my red.
 
Used to be plenty places out here in Austin that served a good bowl but it's definitely getting harder to find.

Michael Hoffman

PapaJoe8


Michael, we have some rare " Black Phase" Possums in my neighborhood. And I am a member of the Opossum Society of the United States.

Eat Turkeys... not Possums!

I would never eat Opossum Chili. How bout yall???

And, we do not condone nor encourage the keeping of Opossums as pets.
Joe

How about that. I'm a member of the Armadillo Breeders Association of America. And I'm also a Turtle. Are you a Turtle?

You bet your sweet azz I am.

I'll be damned!

Schef... "70% chocolate" Can you explain what this is in detail? And approxamatly how much to add? Hmm, a chili that containes 70% chocolate might make a good desert??? :~)
 
Michael and Bdtn, as Brenda the Closer would say "Thank You Sooo Much" for your input here.
 
The thing about "secret" chili ingredients is that you have to use such small amounts so that they can not be noticed by most folks... but enough to change the flavor of the chili. If it WAS noticeable then... it would not be a secret... for long anyway.
 
Batl, corn tortillas, not tortilla chips. Corn tortillas are not salted. I guess I should have said ... Soft Corn Tortillas. They are just easier than mixing the masa and add a flavor I like.
 
FoodB, I know this subject has been talked about allot here but maybe there is something new? I started a "wierd things" thread years ago that had lotsa  good info.
 
Here is one... Soy Sauce. Oh, I already said this could maybe have been a secret ingredient in Shanghai Jimmy's chili at the Jimmy's thread. Shanghai / Soy Sauce/ maybe??? Others doubt this is true but... I liked in my Chili Rice Chili sooo. Just 1 Tablespoon per lb. of meat. You can just add some Soy Sauce to a small amount of chili and see if they like it. It, like pickled jalapeno juice, blends in right away.
 
I might be a Turtle and not know it? Does this mean I'm kinda hard shelled???
Joe

It means you cannot be given an answer to your question.

Michael Hoffman

PapaJoe8


Can someone come up w/ a chili secret that has not been already told here at Roadfood?
Joe

Finely diced chipmunk tongues that have been marinated in ancho chile powder and balsamic vinegar.

Good only if the Chipmunk is caught by hand, no shooting ot trapping, as that leaves a bad taste in their mouths.

Michael Hoffman

PapaJoe8


Can someone come up w/ a chili secret that has not been already told here at Roadfood?
Joe

Finely diced chipmunk tongues that have been marinated in ancho chile powder and balsamic vinegar.

 
Sweet.
 
For mine, it's dried pizza crusts.

I'm sorry but the recipe first given is weak, no Cumin, no chili.
I make it with Brisket, bottom round, 80-20 gb, s&p, garlic, oregano, ancho chili, cumin, paparika, cayenne, beef stock, tomato sauce, tomato fillets.

Michael Hoffman


I'll be damned!

 
It's been a very  long time since I had heard that one.

chewingthefat

Michael Hoffman

PapaJoe8


Can someone come up w/ a chili secret that has not been already told here at Roadfood?
Joe

Finely diced chipmunk tongues that have been marinated in ancho chile powder and balsamic vinegar.

Good only if the Chipmunk is caught by hand, no shooting ot trapping, as that leaves a bad taste in their mouths.

I always shoot mine. I hit them right where the head joins the neck, and with a high-velocity hollow-point .22 Long Rifle it pops the head right off -- no time for them to get a bad taste.

fishtaco

Michael Hoffman


I'll be damned!

It's been a very  long time since I had heard that one.

You must be hanging out with the wrong people.

Papa Joe
Glad to see a Texas hound offering some valuable information on a topic we take seriously out here in the Great State.
 
http://www.chocolate.com/...te-by-the-numbers.html
 
Here's a good primer on chocolate. My buddy who's earned his living in kitchens since the 80's told me he puts a tablespoon of 70% powdered chocolate per gallon of chili.
 
Otherwise the standard protocols of Texas Red are followed.
 
I've experimented a little with soy sauce. One Tablespoon per gallon of homemade stock does give a little backbone to the affair. It seems to magnify the existing flavors.
 
Never tried it with Texas Red though.

Schef, my earlier comments about Soy Sauce may have been unclear and a bit off topic. I have only used this in my Chili Rice chili. Dispite what some folks in Louisianna think... this is also a true Texas dish. But, as everyone knows... it is not Texas Red.
 
Ok, secret weapon for Texas Red. Holding a BIG knife when you ask folks if they like your Texas Red chili always helps. :~). Ok, seriously... the Mr. Woods winning Terlingua chili secret weapons were Chicken Broth and... Celery. Benny Binion's Real Texas Chili secret weapon was Japanese peppers.
 
My only secret weapon, that I stumbled onto while trying to duplicate Benny Benion's chili, is... La Costina Chipolte Peppers. Carefull cause these are strong!
Joe

 I use chipotle peppers in my Red but my "secret" ingredient is about 1/2 tsp of fresh ground cinnamon for a 6 qt. batch. It pairs very well with the sharpness of ground cumin. I like to use 7 bone chuck steak for the meat because I like the fattiness. I use the drippings to cook the rest of the veggies. A bottle of Sam Adams or Shiner Bock is also staple for me.
 
  David O.

Michael Hoffman

fishtaco

Michael Hoffman


I'll be damned!

It's been a very  long time since I had heard that one.

You must be hanging out with the wrong people.

 
I must not be hanging out with any turtles anyway!

bdtn


a can of good dog food the alpo classic chuncky beef is real good.

 

MSG!

fishtaco

Michael Hoffman

fishtaco

Michael Hoffman


I'll be damned!

It's been a very  long time since I had heard that one.

You must be hanging out with the wrong people.

I must not be hanging out with any turtles anyway!

 
YBYSAIA

boyardee65


 I use chipotle peppers in my Red but my "secret" ingredient is about 1/2 tsp of fresh ground cinnamon for a 6 qt. batch. It pairs very well with the sharpness of ground cumin. I like to use 7 bone chuck steak for the meat because I like the fattiness. I use the drippings to cook the rest of the veggies. A bottle of Sam Adams or Shiner Bock is also staple for me.

David O.

No secret, because I use the Dinosaur BBQ cookbook, but a stick of cinnamon goes in while it simmers...the finish is the juice of a half a lime and 2 tablespoons of dried oregano...killer.. (IMO). I also use chuck, but the whole thing gets started with bacon...just for the fat to cook in, the resulting bacon is for snacking while it cooks.

I second the cinnamon as well.