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.
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.
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