Texas Red - A Big Iron on His Hip

Name: Texas Red - A Big Iron on His Hip
Yield: 4-6 servings
Cuisine: American
Ingredients: 3.5 Tbsps Tallow/ Kidney Suet/ Cooking Fat; 1-3 Lbs Steak/ Tri-Tip; Diced/ Cubed (you can use any non-ground beef here- but don't use any pre-marinated meat); 1 Tsp each; Oregano, Cumin, Salt, Cayenne; 3 Tbsps Chile Powder; 1 Tsp Tabasco; 2 Jalapenos; Diced; 1 Habenero; Diced; 1 Other green or red pepper; Diced; 3 Cloves Garlic; Chopped; 3 Tsps. Masa Harina; 1 Onion; Diced; 1/2 Can or 14 oz. Crushed Tomatoes (or Diced); 3 Bottles or 36 oz. of Shiner Bock (or Mild Brown Ale, or Bock); which ever beer you include will impart a lot of flavor so be careful with putting something too intense in, there may be a clash

Robert B @cook_29201918

Combining Tolbert's Orig Chili Recipe along with some inspiration from other recipes of Texas Red, as well as my own modifications to my own tastes.

Very spicy and Meat Forward (Beef)- adjust if necessary.

As soon as you add beans- it SHALL no longer be Texas Red- but could be good even so.

Serve with cornbread on the side and wash it down with a nice crispy boy of your choice.

This qty of meat can get a little pricy, but 1lb of meat still works- you may just want to adjust liquid down a little if that changes- or cook off the moisture more at the end.

Combining Tolbert's Orig Chili Recipe along with some inspiration from other recipes of Texas Red, as well as my own modifications to my own tastes.

Very spicy and Meat Forward (Beef)- adjust if necessary.

As soon as you add beans- it SHALL no longer be Texas Red- but could be good even so.

Serve with cornbread on the side and wash it down with a nice crispy boy of your choice.

This qty of meat can get a little pricy, but 1lb of meat still works- you may just want to adjust liquid down a little if that changes- or cook off the moisture more at the end.

Robert B @cook_29201918

Combining Tolbert's Orig Chili Recipe along with some inspiration from other recipes of Texas Red, as well as my own modifications to my own tastes.

Very spicy and Meat Forward (Beef)- adjust if necessary.

As soon as you add beans- it SHALL no longer be Texas Red- but could be good even so.

Serve with cornbread on the side and wash it down with a nice crispy boy of your choice.

This qty of meat can get a little pricy, but 1lb of meat still works- you may just want to adjust liquid down a little if that changes- or cook off the moisture more at the end.

Combining Tolbert's Orig Chili Recipe along with some inspiration from other recipes of Texas Red, as well as my own modifications to my own tastes.

Very spicy and Meat Forward (Beef)- adjust if necessary.

As soon as you add beans- it SHALL no longer be Texas Red- but could be good even so.

Serve with cornbread on the side and wash it down with a nice crispy boy of your choice.

This qty of meat can get a little pricy, but 1lb of meat still works- you may just want to adjust liquid down a little if that changes- or cook off the moisture more at the end.

Saved

Ingredients

3+ hrs

4-6 servings

3.5 TbspsTallow/ Kidney Suet/ Cooking Fat
1-3 LbsSteak/ Tri-Tip; Diced/ Cubed (you can use any non-ground beef here- but don't use any pre-marinated meat)
1 Tspeach; Oregano, Cumin, Salt, Cayenne
3 TbspsChile Powder
1 TspTabasco
2Jalapenos; Diced
1Habenero; Diced
1Other green or red pepper; Diced
3 ClovesGarlic; Chopped
3Tsps. Masa Harina
1Onion; Diced
1/2 Canor 14 oz. Crushed Tomatoes (or Diced)
3 Bottlesor 36 oz. of Shiner Bock (or Mild Brown Ale, or Bock); which ever beer you include will impart a lot of flavor so be careful with putting something too intense in, there may be a clash

Saved

Steps

3+ hrs

1

Sear Beef in Large Pot (use pot that can handle more than 36oz of liquid); Use a little tallow/ cooking fat to keep from sticking; Salt Beef judiciously.
2

After Beef is Seared (can't see red on outside) add rest of fat, Peppers and Onions and sear for about 2 min or until slightly browned; Salt and Pepper the veg.
3

Add Beer; Get contents to a boil, then reduce to low and simmer for 30 min ; Cover
4

Add spices (chile powder, cumin, cayenne, oregano, salt), garlic, tomatoes and tabasco; Simmer for 45 more minutes
5

While the chili simmers, in a bowl combine Masa Harina, 1sp Chili Powder and some water; Mix until slightly soupy; After Chili finishes 45 min. simmer add Masa Harina into Chili; Simmer for 30 more minutes
6

After final simmer check consistency is as you want it, if too soupy leave simmering longer; When adding time- remove lid and leave uncovered. Cooking longer will also reduce bitterness or spiciness if that is an issue.
Often I end up cooking at the lowest boil I can get (maybe just above "low" on your range) for 2-3 hrs more- checking it every hour or so and stiring to keep sides from getting too gunky.
7

In order to cook off alcohol you will need to cook for 4-7hrs total (even then there may be a little left).
Gets better after a day in the fridge; do not be afraid of the fat that solidifies at the top- that's flavortown. Feel free to skim approx. 3/4s of that off, if you want.