Is Chili Without Beans Good? (Texas Style Chili + Bonus Cornbread Recipe)
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- Опубліковано 8 гру 2021
- Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at bspk.me/lagerstrom20 and use promo code LAGERSTROM20 at checkout! There’s a serious debate happening in the comments of my Chili video about whether or not chili should have beans so I decided to try my hand at the infamous Texas style chili con carne. Would I like it without the magical fruit?
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TEXAS CHILI RECIPE
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▪5lb or 2.5kg of boneless beef chuck roast (or boneless short ribs)
▪Neutral oil (canola, grapeseed, avocado etc)
▪20g (3-4 chiles depending on size) dried guajillo chile
▪20g (3-4 chiles depending on size) dried chipotle chile
▪20g (3-4 chiles depending on size) dried ancho chile
▪1000g or 1L beef stock + additional 300-500g
▪3g or 3tsp dried oregano
▪5g or 2tsp black pepper
▪10g or 1 3/4Tbsp ground cumin
▪3g 1tsp cinnamon
▪10g 1 ½Tbsp cocoa
▪1 large white onion, medium diced
▪1 poblano, medium diced
▪5 cloves of garlic, minced
▪50g or 3 1/2Tbsp tomato paste
▪Salt
▪15g or 1Tbsp hot sauce
▪10-15g or 1/2Tbsp molasses
▪10g or 2/3Tbsp apple cider vinegar
Cut beef into 1 1/2 inch or 3-4cm chunks, removing any large chunks of fat. Add to bowl with a glug/squeeze of oil and large pinch of salt. Mix to coat, spread beef chunks onto a sheet tray, and place under broiler (on high) to brown for about 15-20min until seared.
Place chiles on a plate and “toast” in a microwave for 60 sec. You can also do this in an oven.
Remove stems and seeds from chiles and add to a blender with 1000g/1L beef stock, oregano, black pepper, cumin, cinnamon and cocoa and blend for 1-2 minutes until a deeper red/brown color has developed.
Preheat large heavy bottom pot over med high heat. Switch oven temp to 275F/135C.
When pot on the stovetop is hot, add in a squeeze/glug of olive oil followed by chopped onions and poblanos and pinch of salt. When veg begins to caramelize add minced garlic and continue to saute for about another minute until fragrant. Add in chile puree (from above). Reduce heat to med low and add tomato paste and stir to combine. Add in beef and drippings and 300-500g of stock to create a more chili like consistency. Stir and braise (lid on) at 275F/135C for 90 minutes. After 90 minutes ladle off excess beef fat from top of chili. Load back into oven, (lid off) for another hour.
After 2.5 hours total cook time, check beef for resistance. It should easily shred apart, but not be mushy. Ladle off excess fat from top again. Taste for seasoning. Stir in hot sauce, molasses, vinegar, and pinch of salt to taste. Stir and taste for seasoning.
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CHEDDAR POBLANO CORNBREAD
▪50g or 3Tbsp butter
▪150g or about 1c med/fine grind cornmeal
▪150g or 1c AP flour
▪50g or 1/4c sugar
▪5g or 1tsp baking powder
▪5g or 2/3tsp baking soda
▪6g or 1tsp salt
▪2 large eggs
▪190g or 3/4c buttermilk
▪150g or ½c sour cream or greek yogurt
▪25g or 2Tbsp olive oil
▪115g or 1-1 1/2c sharp shredded cheddar cheese
▪115g or about 1c of poblano pepper, small diced
Preheat 10” cast iron over low heat. Add butter to cast iron to melt.
Whisk dry ingredients together.
Separately, whisk wet ingredients together. Add butter to wet ingredients. Add all of wet ingredients to dry and whisk to combine. Fold in cheddar and poblano.
Add batter to buttery cast iron, smooth and load into 425F/220C oven to bake for 18-20min until golden.
Garnish with whatever you’d like. I like sour cream, cheddar cheese, scallions, fresh tortilla chips, and cilantro.
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Hi Brian! I was wondering if there's any substitute for the dried chiles? since we can't find any locally. Thanks!
As a native Texan and serious cook, I had a handful of tasty "Texas Chili" recipes that have all pleased my crowds in the past. I just deleted those old chili recipes from my database and enshrined your recipe (with some minor tweaks) as my new, and sole, go-to for authentic Texas Chili. My tweaks: I add a bottle of dark beer and a couple tablespoons of masa harina to the blended chili puree mix to provide another depth of flavor and to provide a little thickening agent. I also add another tablespoon of cumin andI like to use a mix of chuck roast and brisket. Kudos, Brian, for a great recipe and a great channel.
On another note: I now bake your rustic loaf recipe each week as our family's source of quality bread for toast, sandwiches and snacks. I've also tried, with great success, several other of your recipes and all have been "keepers!" Thank you, and Lorn, for your dedication and exceptionally well-produced videos. I should have posted my high praise much earlier, but I've been too busy "eating these things!"
Masa harina in chili is SO good. The dark beer is great, too.
This is pretty much my exact recipe, absolutely love it. Personally, my additional tweaks are: adding a splash of coffee to the chili blend, replacing cocoa powder with dark chocolate, lime juice at the end plus kidney beans and corn :)
a teaspoon of allspice changes the game, trust
Just my humble Mexican mom opinion, that chile blend plus the cacao, will give you a mole sauce vibes. For extra flavor, roasting the chiles in a comal and hydrating them in boiling water for a few minutes before blending them creates an awesome sauce. Well done! I’ll give this recipe a try ☺️
Thelma, thank you for the tip! I bought some dry chile but didn’t know what to do with it. I will try making a mole sauce.
Isn't this basically carne guisada? If not I can't figure out what the difference is.
Love Oaxacan cuisine, moles, adobo, etc. I put a full tablespoon of good dark cocoa powder. I get the mole vibe however would say mole is cocoa forward and that small amount of cocoa in chili provides a background note and depth of flavor. I also believe chili con carne is a dish whose DNA lies South of the border. Texas was once part of Mexico! 🙂
Native Texan here who has enjoyed and/or made a ton of Texas Red with jalapeno cornbread (made with jalapenos, cheddar cheese and cream yellow corn). We often add to the chili at the end of the cooking time some masa harina to thicken the broth. Loved the use of the broiler rather than stovetop braising of the beef. Excellent; BTW ever been to the Chili cookoffs at Terlingua, Texas. or Houston Livestock Show and Rodeo. Think you might enjoy it.
For folks who prefer less cakey/bready cornbread, I suggest using a ratio of 1:4 for AP flour to cornmeal, and one can omit sugar by presoaking the cornmeal for two hours minimum (overnight or 8+ hours ideally). Presoaking the cornmeal results in more natural sweetness and corn flavor, as well as improved texture, coming through in the cornbread.
Interesting..
I'll never understand the cohort of traditionals who love not good cornbread.
@@drewkg14 You'll understand once you've had cornbread cooked on a shovel over a hardwood campfire, you silly goose!
It was a little too cakey and not quite salty/sweet enough. I think a higher cornmeal to flour mix would help, a bit more salt, and perhaps basting the top with honey butter would do the trick. Perhaps some shredded cheddar on top as well after pouring it in the pan.
@@ambrosewetherbee8301
That's a hoecake, not cornbread.
I really recommend deglazing the pan with a malty dark beer, cooking it down for a minute and then add the chili paste. Incredible flavour.
Absolutely! I went through a lot of different "chili beers" before settling on Modelo Negra. Can't recommend it highly enough!
@S Varghese It was my favorite by far. Hope you enjoy it!
A stubbie of stout beer.
I once opened a tin of kidney beans to stick in a chilli and had to look twice. I'd screwed up and bought 'curried mixed beans' by accident. So I stuck them in anyway. A new fab recipe was born, 'Curry Con Carni', it was damn fine,
Wow that sounds real good
One time, I put a can of chick peas/garbanzos & black beans. It was fantastic.
@@jernigan007 One time at band camp...lol
There is a surprising overlap in spices used in tex-mex cuisine and indian. If you add ground coriander, you suddenly have a curry.
@S Varghese Your extra chromosome is showing.
Great recipe! As a Texas native, I can say that the only thing in here that some people down here would look down on is the tomato paste, but that's because so often "chili" ends up being a tomato stew. Personally though I think it's fine - most of the color and flavor will be coming from the chiles, with the tomato adding some acidity and extra depth.
I will say though, a few times it sounded like you were perilously close to claiming that this type of chili isn't chili, but rather something different (like a stew or something else). Certainly, a true Texas chili is a braised meat dish, and I wouldn't object to someone characterizing it as a stew, but this type of chili is the authentic, original "chili". Everything else you've ever had that calls itself chili descends from this type of dish, which was popularized when it was sold as "San Antonio chili" at the Chicago World's Fair in 1893.
It's Illinois chili, NOT Texas chili.
Nice bit of fun fact! Ty
@@oltedders Only because it was made in a Chicago kitchen instead of a San Antonio kitchen.
Really, as a fellow Texan, stop being so damned defensive of chili. Not only is the "authentic" recipe actually kind of shit, I've seen far worse things done to chili right here in my own damned state. He got close enough to Texas chili that _you_ wouldn't know the difference if you had a bowl of it down here.
yeah... because "slow-cooked braised meat with spices" was f*cking invented in Texas and hasn't been a standard of human culture since the clay pot was invented.
Instead of adding the stock at 5:09, you can use the stock to rinse out the blender jar so you get every bit of chili paste into your pot. You could probably also use stock or hot water to get more fond from the baking tray.
I just found out what fond is so when I read this I felt a surge of relevance.
nerdz
As a Texan and one from a long line of Ranchers you did an awesome job with this chili and cornbread, it looks almost as good as my dad's(I say almost since he hates sugar in his cornbread as do I)
Texan here. The recipe looks great. We do toppings a little differently, I've never put cilantro on chili, we add jalapenos and serve with saltine style crackers or fritos as you suggested. Pro tip: mac and cheese with chili is a real treat!
We Texans with chili are like New Yorkers with pizza. The only two traditional things missing here are soaking the chilis, and masa harina for thickening. The masa actually adds a corn flavor so it isn’t totally replaceable.
Fantastic video!
Bri - can’t believe you doubted no bean chili! My mom is from Texas and no bean chili and cornbread was a staple in our house - one of our go to favorites! It’s comfort food to us. And you did a great job. Can’t wait to try your version. Peace.
Thanks for watching! I’m a convert now
@@BrianLagerstrom Welcome to the family. Lol.
Native Texan here. That is a proper bowl of Texas Red! (although I've never done the molasses part. Yet ) When possible, we do like to smoke the Chuck or Brisket first, then let it simmer together for hours. And usually make a side of chili beans for our Yankee neighbors from Oklahoma
"Yankee neighbors from Oklahoma" ...friggin' Texas hilarious 😂
Haha I also think it’s funny that Oklahoma is considered yankee! Thanks for watching Brad.
@@BrianLagerstrom There's Texas, and there's those other, lesser 49 states.
I was raised in the Ardmore area and seldom had chili with beans but then moved to Tulsa and it was fairly common. Too close to Kansas I guess.😂
This reminds me of goulash that we make in Czech Republic.. but little spicier. We use dried mild, smoked and spicy paprika powder. Looks super nice :)
Also thought of Hungarian goulash with Venison. Tasty : )
There are lots of descendants of Czech immigrants in our part of of the world (central Texas--between Dallas and Austin). The community of West has an annual celebration of Czech culture (ok, it's mostly beer, food and polka, but they do include some other things). Also, a Czech business man has just recently opened a hotel/spa/brewery/bakery/restaurant in downtown Waco, and has several other projects in progress.
@@brandon1974 yeah I heard many times, that there are many Czechs in Texas
As a Texan I approve! Haha. It’s got just enough yankee in it to make it your own but you definitely paid homage to us down here. Appreciate that a lot. Next time I make some I’ll use your recipe.
Thanks for watching and I appreciate the approval of a Texan
I laughed when he said "yes I'm a yankee!" You didn't have to tell me, buddy! Dude's a great cook, though.
Here in Texas, the instant you added sugar to your "cornbread" brought back memories of an heated argument in the lunchroom some 20 years ago when one of the guys brought some with his meal.
The die hard in the shop wanted to know if it was store bought or homemade and after hearing "homemade" wanted to know if it had sugar added...this led him to proclaiming that it wasn't "bread" but a "corn cake" because "all cakes have sugar in them."
Now everytime a recipe calls for sugar added I have to chuckle because of that ruckus I had to endure.
Wow, that all looks delicious!
@@keithlucas6260 First time I had that stuff was at Disney World, sweet cornbread!!!! thought someone was slipping me a mickey
Texan who regularly makes cowboy chili here. This recipe looks dope, especially the cornbread! I’m definitely going to steal the method of searing all the meat in the broiler as opposed to browning in batches.
I usually don’t have all day to make the chili, so I use a pressure cooker to speed up the whole process
Pressure cooker is how we cook beef and potatoes in Indiana: that’s a brilliant idea!
@@AdventureswithRoger we sure do. Gives us time to pound out our great tenderloins 😂
For people that don’t live in Southern Indiana, we have an insane tenderloin tradition. They are breaded and fried to about 14 inches diameter, and served on a helpless little bun. I wish I could attach a picture. The last one I got took three days to eat, and I am a big eater!
Chili looks good. Cornbread looks amazing! Around this part of Kansas, it's not uncommon to use Mexican chocolate instead of cocoa. Mex chocolate has cinnamon in it. I still like beans in my chili!!! Well done Bri! I like the beef under the broiler trick. Thank you! One more thing....can you get Le Creuset to sponser you? 20% off that dutch oven would be fantastic!!
At first, long ago, I cautiously added a tiny bit of chocolate and cinnamon to my chili....not knowing how it would affect the final flavor. Turned out to be the two key ingredients in a full bodied chili, with or without beans.
I just made this recipe, and it is really delicious. I also added in a tsp of smoked ghost pepper powder (adds a REALLY good flavor), 1.5 tbsp of fish sauce (MSG baby!), and 1 cup of brewed coffee. It was one of the best chili's I have made!
I am here to support you Brian. You're slowly teaching me how to cook.
Thanks B!
I made this tonight with a just a minor variation. I added in jalapenos and a serrano. My El Pasoan heart NEEDS the extra spice. Other than that. Wow is this good! Thanks Brian!
You hit it out of the park this time Brian. As a southern girl, I can confirm cornbread without a little sugar is bland and bitter. Can’t wait to sit down to this feast.
Thanks for watching!
You're definitely on the right track for making a good Texas chili, only a few things I would do in a different order and some other ingredients. There is no way this doesn't taste incredible and you have in fact made a Texas chili. Really loving the fact I have subbed to this channel.
I didn't even understand that there was chili without beans until I heard a Texan say "That ain't chili, that's beans". This sheds a whole new light on it, thanks for the vid.
I'm not gonna lie. I generally skip past the "sponsor" section of most videos, but I saw you were making a cocktail and felt compelled to watch this one. Now I kinda wanna look into Bespoke Post.
As a Texan I liked your CHILLI and your video. The Texas way is always the best way.
Thanks very much Tex!
Always impressed and enticed to follow these recipes! Keep up the good work!
You make me brave with your easy to follow breakdowns! Thank you once again!
You did us well, and I also put sugar in my cornbread. Then again, I also put beans in my chili, it tastes good so who cares what’s “traditional”?
I agree with Colin!
Perfect comfort dish for the winter, always love your chill easy going approach, and no BS or gloating. I can see you're very passionate, but also modest
I just made this. Turned out more than nice, absolutely outstanding. Thank you!
I'm making this today Brian! Love your channel.
I loved all the little shortcuts and explanations on why it works. Chili is a favorite of mine, and next time I make it, I will use this recipe. Thanks for making those extra weeknight meal videos too.
Bri’s chili recipe has already made it into my regular rotation; it’s excellent stuff. I especially like the sauce base. I’ve used it to braise a pork shoulder roast for enchiladas, and that also works very well. I’ll have to try this variation for sure!
Looks good. Going to store now with my list. Thanks for sharing
Great recipe! Thanks for this!
From making your last chili recipe I found that the toaster oven was the perfect compromise between microwave and full on oven for getting that roasty flavor without accidentally burning my chilies. Love the chili I made last time, will try this out soon!
I enjoy your content so much. You are my new favorite UA-camr!! Thanks for your quality vids. Entertaining, delicious, straight to the point. Bravo.
Got inspired this morning watching you cook. I just had to try this cornbread, having already made your other chili recipe for the second time yesterday. Hands down the best cornbread I've ever tasted, let alone made myself. Wow. Totally addicting.
So excited, making it this weekend! 🎉❤🎉
Great looking recipe! I look forward to making it, and using my personal favorite topping, fine diced red onion (the crunch is equally as important as the flavor). Thanks for the great channel Brian!!
Yo Yankee, give me a bowl of that chili! Texan here and I must try your recipe looks good but I would have to add beans to mine!
I love the oven technique for browning the meat. I think the first time I saw that innovation was with your beef bourguignon. Very clever!
Your Channel is one of my Favorite cooking channels. I enjoyed watching this and I love your style. So creative. Worth watching.
Bri, big fan. Glad you came up with this. It looks great. I tried to do something like this a while ago but ran into all kinds of problems like the quality and quantity of chilies to use, what cut of beef to use, how to scrape the fat off, etc. This looks awesome and I am going to try it.
I tried your cornbread, (w/o sugar since I don’t like the sweet kind) and it was so good! The texture and flavor was great! Thank you
Love your channel sir, as a restaurant worker and new father, your videos help me up my game!
Did this yesterday for the superbowl, it was amazing thx a lot
Looks great will defiantly be making this
Looks great. I've made a very similar recipe many time and if you want to skip the "de-fatting" process but still have a bunch of flavor you can use bottom round. Thanks B!
Yes! Been looking forward to a cornbread recipe. Thanks my man!
Making both this weekend! Looks Delish!
I'm from deep south Texas and this looks legit! Love your use of dried chilies. This is reminiscent of some molés I have made.
Here we go........ so beginning of the afternoon in France and I'm literally STARVING! Thanks for the recipe =)
I learned the BTB trick from the spaghetti video, and experimented with it in chili a few weeks ago. Definitely a staple in my kitchen now.
I made this last night and is by far the best Chili I've ever had
Thank you for the recipe
I actually made something similar to this on Monday. The gravy was a little thicker and I used it make beefy chili cheese burritos. Your other chili recipe was kind of the basis for it with subtle tweaks to leave out the beans. Your vids are very inspirational. I personally just need to come up with easy recipes that are a little quicker. I love to out the time, love, and care into cooking... But there isn't always time for such things. Sometimes you need it to be quick and easy.
*Approves in Texan* Searing in the broiler is an amazing idea, wish I had thought of that before! Definitely going to try that on my next dope chili sesh.
I’m a born and raised Texan. It looks great. Grounding the chuck would’ve been more authentic but who gives a rip!!! Keep doing doing your thing brother!!!
I usually use brisket to make beanless chili, but your recipe with chuck looks great and pretty easy. Love the addition of chocolate, like in many mole recipes. Will definitely try this as soon as the weather cools a bit (am in Florida). Nice production, too. Thanks, Brian!
Thanks. I tried a chili based Chili years ago without beans/tomatoes etc. Not much success, but i see your recipe calls for far fewer dried chilis then i used. Have to try that.
Looks way good! I took a ton of techniques from your last chili video last time I made it but I used chunks of beef instead so it's cool you did that in this vid, the cocoa addition is dope!
It def makes it super dark! Thanks for watching
I always pick out all the beans in chili before I eat it…so…this works for me! 😂 Thanks Brian, I love this!
Hi there
How are you doing today? Sorry I message you with out your permission okay.
Me too! I don’t like beans. It’s the texture thing I can’t get pass.
Wow really
I really dislike beans in chili. Everyone has their preferences so it’s silly to say there a right or wrong way.
Great job! If your chili is soupy toward the end of the cooking time, you can always mix in some masa jarena (2-3 tsps) before the last hour in the oven. 🤘
Ive been making a no bean Texas Chili recipe since 1988 from Redbook magazine. I use tri tip and cook everything in the crock pot. Everyone loves it.
Liked before the video started. Legend in the making, keep it up Brian.
Dude this looks amazing! Will definitely try this!!
I hope u do! Thanks for watching
Nothing like a good bowl of Texas Red! I have 2 recipes I use for competitions, one with beans and ground meat and one with cubed and no beans. Both are great!
Very similar to how I do in Texas. But I use considerably more chilis for the same size pot, also with arbols. And actually Mexican chocolate instead of powder. And cinnamon stick to simmer in there.
Efficiency is cool!
I grew up on cornbread as South Texas kid loving the stuff. Wasn't until later in life we found out I developed an allergy to corn. I haven't had a slice in 8 years now and your cornbread is making me seriously consider using my epi so I can have it one more time.
Also the chili looks pretty damn good.
I have made quite a few of your recipes. I will try this for a tailgate party this weekend here in Texas.. I think I will add some Shiner Bock though. BTW... I love your oven method for browning meat. I use it often now.
I like the chili selection. I usually go by what smells best in the store, because there a lot of varieties and some might be stale. I tend to go heavier on the fruitier peppers, with just enough ancho to balance. I also love the broiling shortcut. it takes less than that to wash the extra dish. That said, my take goes a different direction by using leaner meat generally because I think that skimming fat is a terrible thing to have to do since many spice compounds are fat soluble. I'd highly recommend draining the fat from the baking tray. Also, I love adding some reserved cumin and chili powder (just a couple peppers reserved and ground fine, but some puree would be ok as well) towards the end of cooking to brighten up the flavors. I also love using a dark red wine (like merlot) for the braising liquid. It comes out super rich and complex. I usually serve it with green onions, cilantro, sour cream, and tortillas.
B Man this rocks. Gonna give this a try. I like the different spices you picked to add to it. Looks super deep in color and flavor and I love the chuck roast idea for chili. Can't say no to a good chili lol. Great job, I'm always looking forward to your videos.
Introducing to the home cook restaurant/chefy tips like browning in the oven for a braise is peak Brian territory.
I'll definitely take your work for it here Bri, I just can't bring myself to make chili without beans
Might try this recipe but with the beans that God intended in it
Good work as always
Awesome mate…love your content!!!!
yea, defo gonna try this. Gonna add beans as a topping at the end. wonder what that would be called then :D
Don’t tell the Texans on this thread! Haha
Native Texan here. It looks super good. Would have never thought of cinnamon and cocoa in chili. Reminds me a bit of mole (mole ay) sauce. Will have to try it. The cornbread looks really good. You should try it (cornbread) with jalapeno some time. mmmmmm
Looks so good Brian! Will make this for my girlfriend sometime soon! She will love this!
I grew up with a coarser somewhat salty cornbread. I made this and it feels a lot more like cake than I was expecting.
Winning combo, great recipe on Texas Chili and perfection on the cornbread, Dallas, Texas
I will diffinately make this in a few more weeks!!
Sounds really good! I always add cinnamon & cocoa to my regular chili too 🤫
Great recipe Brian...I made this for the first time and won a chili cookoff with it! Everyone noted the cocoa and cinnamon. Next time I'm going to try a little masa harina to thicken it and try roasting the chilis on a Comal/flat griddle.
So ... I've been quite interested in what you were going to do here since your poll. Full disclosure, I lived the first 25 years of my life in Chicago, and the second 25 here in south Texas. So, I'm not truly a Texan. That said, I think you nailed this one. From ingredients to toppings, this is generally what I would expect from a freshly made bowl of Texas chili. Thanks!
Texas chili and Cincinnati chili are my 2 favorite styles. Both are great on their own but also make great toppings. Love all forms of cornbread but if I can get it as hush puppies thats the best.
Yes!!! You read my mind!
Kick-ass recipe. I'll try this on my next cheat day.
I'm digging how often you use the over in instances when I wouldn't think to. You're making my life easier and I'm a fan. Also, Does the pizza steel make any sort of difference when you're cooking a stew or whatever? More or less likely to burn or evenly distribute heat? Thanks my dude!
Yep! great recipe. Thx. Btw, I back the happy dance endings!
Just tried this, it was perfect, both chili and cornbread.
I just moved to Texas and am looking forward to trying this. I might want to add potatos, but I suppose I could serve this over a baked potato just as well.
Looks amazing! Roast chili peppers in pan only till they change to a light color and become fragrant then sit in hot tap water/not boiling and steep for 15-20 minutes. Brings out the most flavor- From the famous Mexican chef Rick Bayless.
Hi Brian, I am from Texas, and you are correct about no beans in chili. The chili in northern states taste like spaghetti sauce with beans. Texas chili is made with chiles with not a lot of tomato sauce. You did a great job and glad you liked it. Ya'll have killer cheese steak sandwiches. I am addicted. Poblanos are also great on steak sandwiches.
As a Texan born chef, you've got it down pretty well. Love the browning on a sheet tray tip as well. Couple thoughts.... Use beer [Shiner Bock!] instead of stock for your chile slurry. Add a couple T's of Gebhardts chile powder- compliments the dried ones with some sweetness and more cumin and add in some Mexican oregano for more of a Tex-Mex profile. Add in a shot of espresso for some bitter notes. At the end, singer in a few T's of masa harina- thickens it up and adds a killer corn flavour.
The microwave was novel to me. Never seen that one before.
Texan here. I’ve cooked with a LOT of dried chilis in my lifetime, and made a LOT of rojo sauces for everything from tamales to Texas chili con carne, and the way we always do is the following:
- de-stem/seed all the chilis
- In a large pot, cook your onions, toast your spices, etc.
- add your broth and add your ancho, guajillo, morita, and/or pasilla chiles and bring to a boil.
- Cover the pot with a tight lid, remove from heat, and let sit, stirring
occasionally, 30 minutes to allow chiles to get soft.
- Transfer to a blender (or use an immersion blender, even better) and blend until you get your desired texture.
You can then use the same pot for making the rest of your dish later. And make your abuela happy. You can use variations of this recipe to make just about every rojo base in Mexican or Tex-mex cuisine.
Love your recipes 😋
Perfect cornbread everytime - not too cakey, not too crumbly. Boom!
The chilis give better flavor if you lightly dry toast them in a pan for just around a minute and then soak them in a bowl of very hot water for 10-15 minutes. You'll also end up with flavor in that water that can be used in the chili and in other things.
It's also much easier to get rid of the grease if you lay bread heels over it. That soaks it right up. :) Can then just remove the oil-soaked bread. (Great way to get rid of heels and stale bread, if you're not going to eat them.
Something else that I sometimes do to my chili is add some sliced peperocinis or the brine from them. Soooooo good. Has a spicy, vinegary flavor.