As I'm a pagan northerner, chili has always had beans. However, I wish to try it your way. Seems like it would just be meat with sauce, but I'm hoping for a pleasant surprise.

Counting on you good citizens of the Republic (probably of Texas) to provide me with your fav recipes per the thread title.

Spicy is OK, but I'd like to be able to taste things after the first bite.

Thanks in advance.

Everyone seems to have their own, and all manner of variations are out there, but this one will probably be pretty darn good and a place to start.

https://www.curiouscuisiniere.com/texas-red-chili/

I don't know how to adapt this for an instant pot. I guess you cook it the same way, and then just lock it into the pressure cooker when you get to the simmer part. You will definitely want to sautee the onions, peppers and meat - you need the Maillard reaction from the browning. Don't just mix in everything raw and then cook it. You'll get a gray, nasty mess.

I don't understand the criticism that Texas chili is just meat with sauce. If you add beans, then it is just meat and beans with sauce. Any stew is stuff "in sauce."


Texas Red
jhe888

Sautee a very large chopped onion
Add five minced cloves of garlic
Add and brown 2 pounds of red meat - beef, pork, or venison, cubed or coarsely ground

Add and lightly sautee chopped fresh peppers to taste:
2 poblanos (Not hot, don't skimp)
2 jalapenos
2 serranos
4 tablespoons chili powder (more to taste)
1 to 2 teaspoons cumin
dried crushed red chili to taste
whatever other peppers you want

Add a bottle of beer
One small can crushed tomatoes
1 to 2 teaspoons black pepper
1/2 teaspoon cocoa powder
Salt to taste
A teaspoon or two of oregano (Mexican if available)
2 or 3 bay leaves

Simmer for two or three hours, longer won't hurt
Add liquid (beef broth) if needed

Thicken before serving with masa flour in a little water (regular flour or cornstarch will be work)

I sometimes use a pressure cooker for beef stew. It would work for chili IF you use stew cut chuck; Not ground beef! . Brown meat in the cooker, deglaze with beef broth and beer, add dried ancho chili puree, cook under dancing weight for no more than 10 minutes. Add sauted veggies, tomato, beer, whatever else in the Texas Red recipe. Cook under pressure for 10 minutes. Serve with Vigo yellow rice, salted sour cream, shredded cheese, hot flour tortillas.

I cook chili all the time in my crock pot. I have given this recipe to many of my friends, they all love it.

The beans are optional.

1 lb ground beef
1 lb hot italian sausage
1 green bell pepper
1 red bell pepper
1/2 large white onion
1 12 oz can tomato paste
1 ~24 oz can diced tomatoes (do not drain)
1 7 oz can Embasa Chipotle peppers in Adobo sauce (This is the key ingredient)
1 24 oz can chili beans

Brown the ground beef and italian sausage. Drain out excess fat. Throw everything else (minus chipotle peppers in adobo sauce) in a crock pot.

For the chipotle peppers in adobo sauce, take a teaspoon and try to get all the sauce out, while leaving the peppers in the can. Get as much sauce as you can out of it, then toss the remaining peppers. This adds a very good smoky flavor. If you strain all of the peppers out it will be medium heat. I used to pull the peppers out, pick out the seeds, then throw the peppers in a blender. This adds extra heat, but is a bit of a pain in the ass. The adobo sauce also stains, so it was a pain to clean the blender. I've found just using the sauce takes the heat down a notch (from pretty hot to medium hot), while still imparting a nice smoky flavor. Add the sauce to the crock pot.

It will look thick when you throw everything in the crock pot, but it will turn saucy after it's been cooking for a few hours.

This could get good so thanks in advance guys.

JHE knows his Texas red.

The basis of my recipe is this recipe that won the 1990 International Championship in Terlingua. I'm not cooking in a timed competition so I can use fresh ingredients instead of time saving ingredients (e.g. onion flakes). JHE's past chili posts plus trial and error have helped me get to this crowd pleasing medium heat version (note: I like medium spice chili instead of high octane).

Step 1 modifications:

Cook 4 strips of bacon (the thick cut kind from the butcher not that wimpy kind you need to measure with a micrometer). Eat the bacon, but leave the grease.

2 lbs chili grind ground beef and 1 lb cubed stew meat instead of 3 lbs chili grind ground beef

Replace onion flakes with 1 large diced onion

Replace garlic powder with 4 cloves of minced garlic

Step 2 modifications:

Deleted the onion powder. Plenty of fresh onion in step 1.

Reduced chili powder to 2 Tbsp

Reduced paprika to 1 tsp

Reduced red pepper to 1/4 tsp

Replace garlic powder with 2 cloves of minced garlic

Added 1 diced Serrano pepper and 1 diced jalapeno (combo gives both early and late heat to each bite)

Step 3 modification:

Reduced chili powder to 1.5 Tbsp

Reduced red pepper to 1/4 tsp

Pro tip: Resist the urge to put corn, macaroni, kale, and other pagan yankee adulterants in it.

I present: (drumroll) CHILI COLORADO!

This is a simple chili that I have won a couple of club competitions with. The Texas Red is a complex taste; not so with this recipe. First check the link for instructions on making a dried chili puree: puree. I use 3-4 Ancho chiles plus anther variety for heat. The Ancho's give the dish that deep, dark red. Don't use much chili water in the puree, as it is bitter.

3-4# chuck cut into 1-1/4" cubes
1 qt beef stock

1-meat: oil, then salt, pepper, onion powder, garlic powder the meat. Brown. Simmer in beef stock for an hour or more. Or 10 minutes under pressure.

2-veggies Saute chopped onion, garlic, fresh peppers. Add to meat along with Chili puree, cumin, Mexican oregano, chile powder, salt. Simmer for another 2 hours or 10 minutes under pressure.

Test for doneness. The meat should shred with a fork, but don't shred.

There was a once well known battle over the following issue between H. Allen Smith and Wick Fowler which led possibly to the Terlingua conflict. Nevertheless it is well known that there are no tomatoes or tomato products in chili con carne.

Conversely, though sometimes mistakenly done by folks from south of the Rio Grande, there is no chili powder in spaghetti sauce(i.e., 'gravy') or on pizza.

Posting so I can find this thread later, we just got an instant pot and love it.

You all mostly messing up good chili. Peppers are nice, but they go on top. Otherwise you are wasting the flavors by using chili and cumin powders. It's also a slight varitation, and may not be to all taste, but I go

5 lbs of ground beef
4 Tb of chili powder
3 Tb of Cumin
1/2 Tb of cinnamon
2 minced cloves of garlic ( use garlic powder if you wish, about 1 TB)
2 cans tomato paste (I use Contadina)
atleast 2 cans tomato sauce (once again Contadina, use as much as you wish to increase size.)
Whole chopped onion
very optional 1 can of diced tomatoes (use only if you hate the person your serving it to. Chunks of tomato have no room in chili)
optional 1 can of beans.

Brown the chili powder, garlic, cumin, meat, and onions. Add to sauce. Then add the optional ingredients Simmer for 5 hours. Let sit for 24 hours.

Tagged as I want to try tatortodd’s variation. JHE’s recipe is a staple in our house, sometimes with a little variation.

google Colorado green chili and pick one you like. I cook mine in a slow cooker.

Whatever you do, Do Not put beans in it.

Don't mind beans in my meat sauce, in fact I prefer it.

Tomatoes generate controversy in Texas chili circles. Some insist there can be no tomatoes. I like a small amount of tomatoes, but I also think chili is fine without them. In my recipe, you can omit the tomatoes, but you would need to increase the liquid with beef stock. I do it that way sometimes

Much of the no-tomato crowd will concede, if pressed, that a small amount of tomatoes probably will not ruin the chili, if not overdone. It is chili - not chili-flavored tomato sauce. There are some anti-tomato purists though.

Beans do not generate controversy in Texas chili circles. They simply do not belong.

A weak argument in favor of adding a tablespoon or so of tomato paste to a pot of real chili is offered by the increased protein illusion that results from adding MSG or the equivalent in principle umami. Complex biochemistry but still a perceptible and often sought flavor enhancement.

quote:

Originally posted by jhe888:
Tomatoes generate controversy in Texas chili circles. Some insist there can be no tomatoes. I like a small amount of tomatoes, but I also think chili is fine without them. In my recipe, you can omit the tomatoes, but you would need to increase the liquid with beef stock. I do it that way sometimes

Much of the no-tomato crowd will concede, if pressed, that a small amount of tomatoes probably will not ruin the chili, if not overdone. It is chili - not chili-flavored tomato sauce. There are some anti-tomato purists though.

Beans do not generate controversy in Texas chili circles. They simply do not belong.

I use the tomato paste and sauce as the thickening agent, where I notice you use masa flour. Does it come out thick or soupy using your method?

I however must say that chunks of tomato do generally ruin a chili. Any if anyone tells you corn goes in chili, you slap them with your white glove and tell them pistols at high noon

Yet another fun adjustment you can experiment with is skipping the store-bought chili powder and making your own.

Both fancy grocery stores and normal grocery stores in areas with substantial Hispanic populations will tend to have at least 5 different types of dried peppers (sometimes 10 or more!).

The process is a little work, but it's pretty simple: cut the stems off, cut them open and remove the seeds, put them in a 350 degree oven for 5 minutes, and then run them in a food processor or spice grinder for a while.

Starting with freshly-ground toasted dried peppers will give you a WHOLE lot more flavor (not necessarily heat - FLAVOR) than chili powder out of a jar.

You can also soak them for ~10 minutes in just enough hot water to cover them and then blend them with the water to make a puree with a softer texture. For chili, you cook it long enough that I don't think it makes much difference.

In addition to very different heat levels, the different types of dried peppers can have surprisingly different flavors.

Some of them are pretty much just hot, like chile de arbol. Some have a bright, fruity flavor, like cascabels (if you watch Food Network, Bobby Flay is in love with cascabels and uses them all the time). Some are dark and sweet, like anchos and pasillas, which to me taste a lot like spicy raisins. Then there are smoky ones, like chipotles (dried jalapenos that are super smoky because they're actually smoked) and guajillos (which just naturally have a bit of a smoky taste).

Also, even when using store-bought chili powder, I tend to find a relatively mild one and use A LOT more than is in most of the recipes posted here, 1/2 cup or more for 2 pounds of meat.

Here's a link on making your own chili powder:
http://www.seriouseats.com/rec...i-powder-recipe.html