Bob's Bitchin' Chili

"Remember that there are no tomatoes in real Texas chili.  That deep red color comes from the chile peppers."  From Texas Country  Reporter Cookbook

• 12 dried chile peppers (ancho, arbol, or japon variety) or to taste
• 1 teaspoon crushed pequin peppers or to taste
• 1 package Wick Fowler's 2-Alarm chili seasonings
• 4 pounds lean beef (or turkey), ground or cubed
• 1 cup dry red wine
• 5 fresh whole jalapeño peppers
• 2 to 3 cups water

METHOD

Remove stems and seeds from dried chile peppers.  Place in a small saucepan and add enough water to cover.  Boil 10 to 15 minutes.  Reserve liquid; transfer peppers to a blender or food processor.  Process to form a thick paste, adding enough reserved liquid for processing (or use plain water for a milder chili).  Add all chili seasonings except masa trigo. 

Lightly brown meat in a Dutch oven.  Add paste and enough water to barely cover the meat (or use reserved liquid from boiling chilies for a hotter chili).  Cook for 30 minutes, then add wine.  Cook for 30 minutes and add jalapeños.  Cook an additional 30 minutes and add masa trigo.  Serve with cornbread

Contributor: Bob Phillips, of Dallas, TX

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Reprinted with permission from ©Phillips Productions, Inc., Texas Country Reporter Cookbook, published by Shearer Publishing click for book review

this recipe from www.inmamaskithchen.com

 

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