Hi all!
I am sure that there are many of us that enjoy cooking things in their spare time. As for me, I have always enjoyed cooking and prepared meals for the rest of the family quite often in my household while growing up. As a university student now, I still enjoy making some things for myself. Today, I made a Texas style Chilli. Here is the recipe along with some (bad quality) pictures.
The recipe is as follows:
2.5 lb Chuck Roast, cubed
1 Onion, diced
5 cloves of Garlic, minced
3 tbsp Chilli Powder
4 tbsp Ancho Chilli Powder
1 tbsp Cumin
1 tsp Oregano
1 tsp Cayenne Pepper
4 Chipotle Peppers, minced
1 7 oz can of Adobo, from Chipotles
1/2 Cup Beef Stock
1 Can Tomato Sauce
1 12 oz Beer
1 tbsp Kosher Salt
2 tbsp Olive Oil
And a few drops of Habanero Hot Sauce
One thing you might notice about this recipe is the absence of beans. Many of my friends cannot seem to fathom such a thought when it comes to chilli, but most sources I have read have stated that beans are considered "filler" and that true Texas style chilli is just "meat and gravy". I personally think beans are overrated anyway. I also used chuck cut into cubes rather than ground. This makes the chilli much heartier, and if you simmer it long enough it should be incredibly tender.
I start off by dicing the vegetables. This can be painful to your eyes if your onion is fresh. Most people use white or yellow onion in their recipe but I am personally a fan of red onion for its strong but slightly sweet flavor.
I also keep the seeds in my Chipotles as they add a significant amount of heat to the dish, but you can always remove them if you prefer things to be more mild.
Once the veggies are chopped up, glaze the bottom of a large pot with olive oil and sautee the onion and garlic for about five minutes.
When the most of the onion has faded in color, add the salt and meat and brown evenly on both sides.
Then we add the beer. You can of course use whatever beer you want, but I am a craft beer drinker so a mere Bud Light won't cut it for me. A darker beer with a chocolate malt profile (eg a Stout or Porter) would work best. I chose to use Great Lakes Edmund Fitzgerald, one of my favorite porters.
After boiling the beer and letting it reduce for about three minutes, add the chipotles, adobo, tomato sauce, stock, hot sauce, and chilli spice mixture.
After letting it simmer for a while (I am patient, so I let it simmer for 7 hours), it is time to eat!
You can garnish it with whatever you like but I think it is generally fine the way it is. As far as your choice of beverage goes, there is not better choice than a glass of the same beer you used in the recipe.
And that's it! As I sit here enjoying this chilli while I type this, I wonder if anyone else here has made something interesting to eat.
I am sure that there are many of us that enjoy cooking things in their spare time. As for me, I have always enjoyed cooking and prepared meals for the rest of the family quite often in my household while growing up. As a university student now, I still enjoy making some things for myself. Today, I made a Texas style Chilli. Here is the recipe along with some (bad quality) pictures.
The recipe is as follows:
2.5 lb Chuck Roast, cubed
1 Onion, diced
5 cloves of Garlic, minced
3 tbsp Chilli Powder
4 tbsp Ancho Chilli Powder
1 tbsp Cumin
1 tsp Oregano
1 tsp Cayenne Pepper
4 Chipotle Peppers, minced
1 7 oz can of Adobo, from Chipotles
1/2 Cup Beef Stock
1 Can Tomato Sauce
1 12 oz Beer
1 tbsp Kosher Salt
2 tbsp Olive Oil
And a few drops of Habanero Hot Sauce
One thing you might notice about this recipe is the absence of beans. Many of my friends cannot seem to fathom such a thought when it comes to chilli, but most sources I have read have stated that beans are considered "filler" and that true Texas style chilli is just "meat and gravy". I personally think beans are overrated anyway. I also used chuck cut into cubes rather than ground. This makes the chilli much heartier, and if you simmer it long enough it should be incredibly tender.
I start off by dicing the vegetables. This can be painful to your eyes if your onion is fresh. Most people use white or yellow onion in their recipe but I am personally a fan of red onion for its strong but slightly sweet flavor.
I also keep the seeds in my Chipotles as they add a significant amount of heat to the dish, but you can always remove them if you prefer things to be more mild.
Once the veggies are chopped up, glaze the bottom of a large pot with olive oil and sautee the onion and garlic for about five minutes.
When the most of the onion has faded in color, add the salt and meat and brown evenly on both sides.
Then we add the beer. You can of course use whatever beer you want, but I am a craft beer drinker so a mere Bud Light won't cut it for me. A darker beer with a chocolate malt profile (eg a Stout or Porter) would work best. I chose to use Great Lakes Edmund Fitzgerald, one of my favorite porters.
After boiling the beer and letting it reduce for about three minutes, add the chipotles, adobo, tomato sauce, stock, hot sauce, and chilli spice mixture.
After letting it simmer for a while (I am patient, so I let it simmer for 7 hours), it is time to eat!
You can garnish it with whatever you like but I think it is generally fine the way it is. As far as your choice of beverage goes, there is not better choice than a glass of the same beer you used in the recipe.
And that's it! As I sit here enjoying this chilli while I type this, I wonder if anyone else here has made something interesting to eat.
