Here's a really good, easy Texas chili recipe that will keep me coming back; feel free to use ground beef instead of cubed chuck roast.
Real Texas Chili
(modified from America's Test Kitchen)
3 lbs chuck roast, cut in 1/2 inch cubes
3 strips of bacon (or bacon fat)
3 cloves garlic, minced
3 TBS chili powder (or toast 3-4 chili pods and grind in food processor, make paste with a little water before adding)
1 tsp salt
1 tsp ground cumin
1 tsp oregano
5-6 cups water
1/4 cup Masa Harina (make paste with some water)
In enameled pot or dutch oven, brown meat in bacon fat; remove. Saute garlic, then add herbs followed by chili powder paste. Add back meat, then add water. Cover and simmer in 250 degree oven for at least 2 hours. Optional: 28 oz can of crushed tomatoes; 14-1/2 oz can of kidney beans. Thicken: Add Masa Harina paste gradually by spoonful; simmer for 30 more minutes.
(modified from America's Test Kitchen)
3 lbs chuck roast, cut in 1/2 inch cubes
3 strips of bacon (or bacon fat)
3 cloves garlic, minced
3 TBS chili powder (or toast 3-4 chili pods and grind in food processor, make paste with a little water before adding)
1 tsp salt
1 tsp ground cumin
1 tsp oregano
5-6 cups water
1/4 cup Masa Harina (make paste with some water)
In enameled pot or dutch oven, brown meat in bacon fat; remove. Saute garlic, then add herbs followed by chili powder paste. Add back meat, then add water. Cover and simmer in 250 degree oven for at least 2 hours. Optional: 28 oz can of crushed tomatoes; 14-1/2 oz can of kidney beans. Thicken: Add Masa Harina paste gradually by spoonful; simmer for 30 more minutes.
I do give you 4 thumbs up, though, for roasting the 'dogs when they are ordered, instead of letting them sit in hot water for hours.
Update: 85th Street Deli has since shuttered.
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