Texas Chili
Recipe courtesy of
24th Street Cafe
Show: Diners, Drive-Ins and Dives |
Episode: Sweet, Savory and
Saucy
Total: 5 hr
Active: 3 hr
Yield: 6 to 7
servings
Level: Easy
Ingredients
Chile Sauce:
5 California chiles
5 guajillo chiles
5 pasilla chiles
5 cloves garlic
1/4 cup fresh oregano
leaves
Stewed Tomatoes:
2 pounds heirloom tomatoes
Chili Spices:
1 cup oatmeal
1/4 cup ground cumin
1/4 cup paprika
1 teaspoon sea salt
1/4 teaspoon freshly ground
black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red
pepper flakes
Chili:
3 pounds ground beef chuck
1 pound ground beef top
round
1 onion, chopped
7 cloves garlic, diced
Directions
Special equipment: an
immersion blender
For
the chile sauce: Cover the California
chiles, guajillo chiles and
pasilla chiles
with water in a medium
saucepan and
soak for 2 hours. Add the
garlic and
simmer until tender, about
30 minutes.
Blend small batches at a
time in blender,
adding some fresh oregano
each time.
Strain through a
medium-mesh strainer.
For
the stewed tomatoes: Simmer the heirloom tomatoes whole in a large
uncovered pot over medium
heat until they are broken down and have released
some of their liquid, about
45 minutes. Let cool slightly and then puree with an
immersion blender.
For
the chili spices: Combine the oatmeal, cumin, paprika, salt, black pepper,
cayenne pepper and red
pepper flakes in a bowl. Set aside.
For the chili: Preheat the
oven to 350 degree F. Mix together the chuck, top round,
onion and garlic in a Dutch
oven. Cook in the oven, stirring occasionally, until
brown.
Add the chili spices to the
ground beef mixture and cook 20 minutes more. Then
add the stewed tomatoes and
chile sauce. Cook until an instant-read thermometer
register 160 degrees F,
about 1 hour.
Recipe courtesy of 24th Street Cafe, Bakersfield, CA
https://www.youtube.com/watch?v=wlLy6ITYjZI
