How to Make the Best Chili Ever
This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch of chili. This recipes contains 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast or stew meat. I love this recipe with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best.
If you want to try this recipe with venison, but don't hunt, our friends at Maui Nui Venison sellship amazing Axis deer meat. It's the one of the cleanest tasting game meats and nutrient dense!
This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.
Recipe:
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Texas Red Chili | Authentic, Easy, Bare-Bones Recipe - The Slow 100
Hey guys, welcome back to the Slow 100’s video recipes. This week, we’re going to be making Texas Red Chili. No beans. No tomatoes. No nonsense. Just a hunk of beef, a truckload of dried chilis, and a *lot* of time.
Some of you may be wondering, “but [person], I’ve always eaten chili with beans and tomatoes.” Well that’s illegal here, and I can’t make it for my own security.
Texas chili has its roots in the old American West, where cowboys and ranchers used to grind up beef and dried chili peppers into a hearty, sustaining, pemmican-like meal to take along on the trails (more on pemmican at a later date). Eventually, gastronomy came along and chili turned into a thick, rich, spicy stew that warms the soul even on a blistering Texas summer day.
This chili is in the spirit of what makes the Texas varietal its own beast. I’ve taken bits and pieces from other chili recipes I’ve seen (mostly J. Kenji López-Alt) over the years and condensed them down to a very simple, but extremely flavorful, stew. There are only two ingredients that *really* matter in a chili: peppers and beef; so you better make sure they’re good.
For this recipe, I’m doing something a little different, but still in the spirit of the wild chilis of yesteryear. Today I’ll be using a 4lb trimmed hunk of leftover brisket that we bought because it was a deal too good to pass up. Normally, people use chuck, but this was a great opportunity to demonstrate the flexibility and resourcefulness necessary for healthy eating on a budget. This chili, for instance, was around $10-12 in total and yielded 8 meals for us.
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Ingredients
- Dried Ancho chilies, stems and seeds removed, 5
- Dried Arbol chilies, stems and seeds removed, 5
- Dried Guajillo chilies, stems and seeds removed, 5
- Chipotle chilies canned in adobo sauce, 7 oz (220 g)
- Chicken broth or water, 8 cups (2 L)
- Beef brisket, trimmed of excess fat, cut into steaks, 4 lbs (1.8 kg)
- Salt, 1 tbsp plus more to taste
- Black pepper, to taste
- Cooking fat, 2 tbsp
- Cinnamon, 1/4 tsp
- Unsweetened cocoa powder, 1/4 tsp
- Oregano, 1 tsp
- Cumin, 1 tbsp
- Fish sauce, 1 tbsp
- Vinegar, white or apple cider, 2 tbsp
- Cheese, limes, onions, cilantro for garnish
Directions
1. Trim brisket of excess fat and slice into thick steaks. Add 1 tbsp of salt.
2. De-seed and chop dry chilies. Toast in a dry pan over high heat until fragrant but not smoking. Add 4 cups of broth/water and the canned chipotles. Mix and bring to a simmer. Set aside to cool.
3. In a large pot over high heat, add 2 tbsp cooking fat and sear 1/2 of the steaks until brown and crispy. Set aside
4. Add chilies into a blender or food processor and process until smooth.
5. Dice all beef into 1 inch (2 cm) cubes and add back to pot over high heat.
6. Mix in cocoa, cinnamon, cumin, oregano, and black pepper. Add chili mixture. Stir to coat evenly.
7. Mix in the remaining 4 cups of broth/water and bring to a boil. Cover, reduce heat, and simmer for 3.5 to 4 hours or until chili thickens.
8. Add the vinegar and fish sauce. Simmer for 15-30 more minutes.
9. Serve with Cheese, limes, onions, and/or cilantro for garnish
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Nutritional Information — 6-8 servings
Per Serving
- Calories — 428
- Carbohydrates — 14.1 g
- Fiber — 6.2 g
- Sugar — 0.2 g
- Fat — 21.4 g
- Protein — 51 g
#recipes #chili #beef #slowcooker #instantpot #bestrecipes #lowcarb #keto #paleo
Real Texas Red Chili Recipe Tutorial S2 Ep279
This Red Chili Recipe is the very best chili recipe I ever developed. My first video on how to make Red Chili has over 100,000 views. I made the mistake of putting music throughout and many found that to be very distracting so here is the new video completely reproduced with no background music. Try this recipe and you will have a fantastic tasting chili to impress everyone who eats it.
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This Recipe is available as downloadable PDF at my website at:
Texas Cooking Today is a project of S.A.Trotter Arts LLC
Hi everyone I am Stuart Trotter Thank You for watching my cooking channel Texas Cooking Today.
My focus here is to provide excellent recipes that are adaptable, flexible, and delicious.
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First is a regular YouTube cooking show, fun to watch but missing in deeper information than its counterpart.
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Indescribably good is the only way I can explain just how good this chili is.
Once you try it you will be hooked.
I have just started a new channel it is called Chef Trotters Tips.
With all kinds of stuff like the ingredients on those labels you cannot read, what is that stuff and what does it do.
What I am doing for weight loss and tips on cooking techniques.
Please check it out.
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