Kerry's Texas Red Chili

Name: Kerry's Texas Red Chili
Ingredients: 1 large Texas Sweet Onion, chopped; 1 - 16 oz can crushed tomatoes; 1 - 8 oz can tomato sauce; 1 6 oz can tomato paste; optional fresh chopped cilantro; 2-3 lbs rib eye steak; 6-9 tablespoons (2-3 tablespoons per lb of meat) New Mexican Red Chile Powder; 2-3 tablespoons Broken Leaf Mexican Oregano; 2-3 tablespoons ground cumin; 2-3 tablespoons dried, chopped garlic; 1-2 tablespoons Pilsen Latino Seasoning; 2-3 lbs lean sirloin beef, chili grind size; 2-3 lbs breakfast sausage; 26 fluid ounces beef stock; 1 large jalapeño; 1-2 tablespoons cooking oil; to taste salt

Do NOT add beans, they will change the complexity of the true Texas Red. Beans were normally used as a filler anyway, when folks could not afford meat, this is a MEAT Chili. For those that need topping condiments try: chopped Texas sweet onion, shredded Cheddar cheese, Mexican sour cream, and chopped jalapeños. Oh, serve beans on the side, for those whose mothers put beans in their Chili-flavored soup. I prefer a hearty thick chili, so watch how much stock is used, but you do not want to dry it out either. Chili is totally best when served after having been frozen. And lastly Chili is not supposed to burn your mouth out from heat, but to enjoy the flavors and the textures of the meat, spices, and other ingredients.

Submitted by: Kerry Hamman from Georgetown, TX

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Ingredients

1 large Texas Sweet Onion, chopped
1 - 16 oz can crushed tomatoes
1 - 8 oz can tomato sauce
1 6 oz can tomato paste
optional fresh chopped cilantro
2-3 lbs rib eye steak
6-9 tablespoons (2-3 tablespoons per lb of meat) New Mexican Red Chile Powder
2-3 tablespoons Broken Leaf Mexican Oregano
2-3 tablespoons ground cumin
2-3 tablespoons dried, chopped garlic
1-2 tablespoons Pilsen Latino Seasoning
2-3 lbs lean sirloin beef, chili grind size
2-3 lbs breakfast sausage
26 fluid ounces beef stock
1 large jalapeño
1-2 tablespoons cooking oil
to taste salt

Preparation Instructions:

Braise the rib rye in a little beef stock until medium rare then cube it.

Brown and drain your ground sirloin.

Brown and drain your breakfast sausage.

In a large sauté pan, add oil and chopped onion, sauté till some pieces are turning brown.

Add dried, chopped dried garlic and simmer for a couple of more minutes. Keep flame just under medium while cooking.

Add the steak, sirloin, sausage, and onions to a large Dutch oven/crock pot.

Add ground cumin, and Mexican oregano.

Add 2-3 tablespoons of New Mexican Red Chile Powder per Lb. of meat (yes 2-3 tablespoons)
Stir till all meat is coated and spices are fully incorporated.

Add crushed tomatoes, tomato sauce, and tomato paste. Continue to stir, till all ingredients are incorporated.

Add half of the beef stock and turn up heat to a low boil.

Turn down to simmer, slice Jalapeño lengthwise and lay in top of chili while simmering away for an hour.

Add more stock if needed, and extra Pilsen Latino Seasoning to taste, along with chopped cilantro.

Simmer for another half hour and serve.

More About This Recipe

Laying the jalapeño over the simmering chili adds flavor and not excessive heat.

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Based on 3 reviews

Customer Reviews

Sister

Tasty!!🌶

Cameron

Great recipe! I’ve had some of Kerry’s Texas bbq before and he’s a master.

Tim Dugan

This is an outstanding chili, best Texas Red ever

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Kerry's Texas Red Chili

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Ingredients

Preparation Instructions:

More About This Recipe

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Customer Reviews