Author Topic: Texas Chili  (Read 6593 times)

Offline agpest

  • Newbie
  • *
  • Posts: 49
    • View Profile
Texas Chili
« on: July 23, 2009, 12:05:34 am »
Name of Recipe:Texas Chili
Number of People:4
Ingredients:
600 grams beef, minced
½ medium onion, coarsely chopped
60 grams tomato paste
2 tablespoons chili powder, divided use
1½ tablespoons cumin powder, divided use
½ teaspoon garlic powder
¼ teaspoon oregano
½ teaspoon paprika
½ teaspoon cayenne pepper
1½ tablespoon vegetable stock concentrate
450 milliliters hot water



Preparation:Mince meat (in 2 batches). Add onion, tomato paste, 1½
teaspoons of the chili powder and 1½ teaspoons of the the
ground cumin, vegetable stock & water. Set time for 30
min. speed 1 reverse. temperature 100℃ after 10 min turn
down to 90℃. In the mean time put the 1½ Tablespoons of
chili powder and ground cumin in small bowl or jar with a
lid add the rest of the spices and shake to mix. After the
chili has cooked for the 30 min add ½ of the spice mix set
time for 10 min - temp for 90℃ -reverse speed1. After 10
min add the rest of the spice mix and repeat. You can add
a can of beans at this time if you want. Texans say real
chili does not have beans but I like it either way.
We serve it with tortillas, cheddar cheese, jalapenos, and
chopped onions.


Tips/Hints:This recipe is based on Jim Ivy 1985 Terlingua World
Championship Chili Recipe. I usually use 1 tsp vege sal or salt in this recipe but since I
had made the vegetable concentrate I decided to try it and
it works well.
The chili powder I use is made with Ancho chilies which are
poblano pepper that are allowed to ripen and then dried. In
the USA they are packaged whole or ground. It is not a
very hot chili but has a lot of flavor. I use hot Hungarian
paprika but you can use sweet paprika.

From the desert,
Gayle

Offline Thermomixer

  • Hero Member
  • *****
  • Posts: 8369
    • View Profile
    • Thermomixer
Re: Texas Chili
« Reply #1 on: July 23, 2009, 02:03:49 am »
WOW - 2 tablespoons sounds like a lot of chili powder to me !!  Along with cayenne and paprika.  I really must be a wimp.
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 40080
    • View Profile
Re: Texas Chili
« Reply #2 on: July 23, 2009, 04:14:33 am »
What in '2 tblspns chill powder' doesn't sound hot  ??? ??? ??? I'm with you Thermomixer - whimp for sure ;D ;D ;D  Someone must try this and let us know what they think of it.  I'm unfortunately not brave enough to put my tastebuds to the test but I know my son-in-law would love it.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline agpest

  • Newbie
  • *
  • Posts: 49
    • View Profile
Re: Texas Chili
« Reply #3 on: July 23, 2009, 04:49:29 am »
That's why I put the type of chili powder  in the notes. Ancho is a fairly mild chili, it is 1000 to 2000 on the Scoville heat scale where jalapenos are 4000 to 5000 and cayenne is 30,000 to 50,000 Habaneros are 100,000 to 350,000. The Ancho has a lot of flavor but not much heat. The commercial chili powder here is mostly Ancho with a little cumin & oregano. That's why when I read the recipe in the cookbook I thought it would be bland unless you use a different chili powder.
From the desert,
Gayle

Offline Thermomixer

  • Hero Member
  • *****
  • Posts: 8369
    • View Profile
    • Thermomixer
Re: Texas Chili
« Reply #4 on: July 23, 2009, 05:04:34 am »
Thanks for clarifying - we tend not to have grades of chili powder, just fairly hot. 

We can get anchos - but we will have to grind them up.
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.