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User avatar
By CaptJack
#2232199
Texas Red
made with Top Sirloin & Leg of Lamb
slow cooked in the dutch oven
in the oven for 3 hrs
I used chili powder..
wish i had gone to the store to get fresh chilis
good... but could have been better

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User avatar
By Yaklash
#2232244
So, is this a version of America's Test Kitchen recipe (Ground Beef Chili) from last Saturday? I plan to try it first with my fresh ground venison/pork/chuck combo AND the beans, then without the time after that.
User avatar
By CaptJack
#2232250
Yaklash wrote:So, is this a version of America's Test Kitchen recipe (Ground Beef Chili) from last Saturday? I plan to try it first with my fresh ground venison/pork/chuck combo AND the beans, then without the time after that.

it would have been if i'd gone to the trouble to go to the store and get fresh chilis
instead of using chili powder....

Texas Red
made with Top Sirloin & Leg of Lamb
slow cooked in the dutch oven
in the oven for 3 hrs
I used my coarse blade on my grinder to keep the meat chunky
especially since i planned on the long slow cook in the oven
both the beef and lamb were totally lean, no fat
i browned the meat & the onion in 2 tbls of bacon grease
i only used 2 tbls of chili powder, could have used 1 or 2 more
because i used 1 tbls of a spice mix
1 tbls of cumin
1 tbls of Piquin pepper instead of cayenne pepper, for the heat
1 diced sweet onion
2- tbls of minced garlic
2- 12oz brown ales for the liquid
2- small cans of tomato sauce
it was good, the meat was very tender from the long slow cook
it just didn't have as much chili pepper flavor as i like
wish i had gone to the store to get fresh chilis
..my chili is always better when i use fresh chilis instead of the powder
good... but could have been better
~~~~~~~~~~

update on the Texas Red
3 pork tamales
with the Texas Red over the top
with cheddar
nuked
with pico


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User avatar
By CaptJack
#2232286
here's the Martha Stewart version of Texas RED
click on the attachment to enlarge it & save it for printing
Attachments
MSTexasRedChili.jpg
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