Texas Chili.

[worth1]

Yep yet more chili.
This time I'm going as traditional as I can with a little help from an old school pressure cooker.
But first I'm going to use my newly acquired enameled cast iron kettle to cook some dried chilies.
A lot of dried chilies.

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[karstopography]

Looks good. What have you in there? Guajillo, Chile de Arbol, Ancho and/or Pasilla? There are a ton of varieties of dried chilies, aren’t there.

My wife has always liked Gebhardt’s chili powder. Wonder which ones they use?

[worth1]

[mention]karstopography[/mention]
Guajillo Chile de Arbol and Pasilla.
All on hand at a times never without them.
I have ancho powder if I use it.
Got the concentrated chile past ready.
I sucked some down my windpipe and had to take a wee break.
Wow what a trip that was.

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What you see is the water leftover from the chilies and the chile paste.
A whole blender full.
Next I will add some of my homemade tomato paste i worked my tail off on last weekend.

Rather spicy hot.
None will go to waste.

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[worth1]

Totally nailed it on the sauce.
I added.
A handful of sweet paprika ancho some homemade tomato paste garlic powder dried onion Mexican oregano cumin and salt.
The flavor is over the top and just right on the pepper heat.
Not going to get the same thing from cayenne peppers at all because they have heat but no real flavor of their own in my opinion as well as others.
So chile de arbol is it for many of us.
This would work on enchiladas as well.

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[worth1]

Now I cubed up over 5 pounds of boneless chuck roast and mixed it with some of the chili sauce.
No tendons or fat were tossed.
Everything went in.
It is now in a gallon zipper bag in the refrigerator soaking up flavor.
When I get ready it will go in the pressure cooker with bone and beef broth to cook.
Then back in with the remaining sauce.
No way will the 5 quart kettle hold all of it.
And I never said it was cheap unless you try to compare it to canned chili.
The meat was 3.99 a pound.

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[worth1]

Meat with the sauce I put with it heating up in the pressure cooker.
Added the bone broth and beef broth too.

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[worth1]

I had some beef broth leftover so I put it in the sauce.
Then I diced up two large onions one red one yellow.
Put them in the blender with some of the sauce and liquefied and put back into the simmering sauce.

[worth1]

Pressure cooked the beef for one hour on ten pounds of pressure.
Transfered the sauce into a 12 quart kettle.
Lots of room now for the beef when the pressure drops and the lid is safe to take off.
My pressure cookers don't have a safety lock.
They were made back before the day of frivolous law suits, deadbeat lawyers and stupid people looking for a way to make a fast buck at the expense of our liberties.

[worth1]

Beef cooled off to take out of pressure cooker.
Put it in with the sauce and added masa flour for a thickener.
But it won't be thicker until it is cooked down some in the big kettle.
I also added some homemade beef tallow for more flavor.
Not much but some.

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[worth1]

And at last I decided to add another really big heaping handful of sweet paprika to the mix.
I figured it would sweeten the chili without adding any processed sugar of any kind.
Now all I have to do is let this concoction reduce while I watch a movie.
And yes I use a tape measure in the kitchen.
I can tell how much things have reduced without guessing.
Right now to top of the chili is 4 inches exactly from the rim of the kettle.

[pepperhead212]

And yes I use a tape measure in the kitchen.

Only one?

[worth1]

I had chili for lunch and supper yesterday and had a big bowl for breakfast.
It's spicy hot but not too hot.
And still I had 5 quart bags to put away.
Now what to do with two pounds of shrimp i bought on sale?

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[worth1]

Looks good. What have you in there? Guajillo, Chile de Arbol, Ancho and/or Pasilla? There are a ton of varieties of dried chilies, aren’t there.

My wife has always liked Gebhardt’s chili powder. Wonder which ones they use?

I knew this but wanted to find proof that they are Anco chilies.
Or at least the original was.

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[Sue_CT]

I use dried ancho chilis when I make my Chili powder. So much flavor.

[worth1]

I just saw the most horrific chili being cooked on YouTube.
It was call hotdog chili.
It was from some lady from the Ozarks or some such place.
The least amount of ingredients was actual chili powder or any kind of chilies at all.
Used taco seasoning sugar and ketchup.
It was so bad I couldn't stand to watch it all.
I won't post the link because she always starts to get into scripture and it ends up being a sermon.