A bowl of Red

[BuffettFan]

Since I'm not in Texas, I can't legally call it Texas Red, but it was made in the tradition Texas Red style, nothing but meat, chilies, seasonings and some stock.

A 3# chuck, diced, dried ancho and guajillo chilies, a little blonde roux and a few tablespoons of seasonings.

 

[BuffettFan]

While the chuck was browning in the Dutch oven, I seeded and cleaned the chilies, the rehydrated them with some hot water.
While they were steeping, I made a blonde roux and added some chicken stock, cooked it till it was smooth.
No pics, too busy stirring!

 

[BuffettFan]

Once the chilies were softened, they went into the blender with the roux.
I added about a cup of beef stock to help my 40 year old blender chew it all up, then all into the DO with the beef and some of the seasonings.
I added a few fresh chilies for a bit of heat and more chili flavor.
It's Red!

 

[BuffettFan]

I let it simmer for 45 minutes, as low as it could go.
Then, a tasting and a bit more seasoning.

 

[larry4406]

Looks excellent!

 

[BuffettFan]

It was very hearty, very flavorful and not hot at all.
I don't think this will be my only type of chili, but it will definitely stay in the rotation.

And not a bean to be seen!

Thanks for looking!

 

[oldgfbbq]

Looks sweet to me, sans or not beans

 

[Bill-Chicago]

Looks great Terry!


Do you slit the chili's you add whole?


You mentioned not hot at all, but curious on whether the ones you added whole were a hot variety that you expected more heat.


I will slit peppers (not slicing through) when I add to pickling, quick way to impart heat without needing to clean out seeds and pith.


I'll try your dried chili, roux method for sure


Thanks,

 

[BuffettFan]

Bill, the fresh ones were Serranos, not slit.
They were hotter than the dried, for sure.
I wasn't sure how hot the dried chilies would end up being.
I ended up eating the fresh ones for dessert!
They got my attention!

Edited for clarification.

 

[Bill-Chicago]

Bill, the fresh ones were Serranos.
They were hotter than the dried, for sure.
I ended up eating them for dessert!
They got my attention!

LOL, and prolly for breakfast too, if you know what I mean :hand:

 

[BuffettFan]

No after effects!

But I am thinking about a take on heuvos rancheros with the leftovers...

 

[Stingerhook]

Nice work Terry.

 

[KB BBQ]

Ironically, I'm sitting here eating the worst canned chili ever. Wish I had a bowl of yours

 

[bowhnter]

Ya know, growing up in IL, I have never had a bowl of chili without beans that I can recall.
That looks pretty good.

 

[Smoked&Baked]

I'll take me a bowl of that right there.

 

[Nuco59]

Looks fabulous

What you have there IS my absolute favorite type of chili- I've always heard it called Chile Colorado. Depending on what's on sale, it's diced chuck roast or pork shoulder for me- love them both.

For the sister-in-law and grandkids, I make it with just dried Anchos, Pasillas and Guajillo- you get some beautiful, deep, rich chili pepper flavors without a ton of zip. Need it hotter? A sprinkle of chipotle powder adds a bit of smokiness and heat. Thinner body- it is perfect over rice. Thickened- it makes an excellent taco filling- or in a bowl all by itself... toppings are sort of optional.

I've made it twice in the last 3 days...grandkids over for the Holiday break from school- gotta feed them something and they love it.

Thanks for posting this up.

 

[Big George's BBQ]

Looks and sounds fantastic Terry. Would love a bowl of that although I do like beans in my Chili

 

[pmad]

The texture is spot on.

 

[Moose]

Terry,

That sure looks fantastic!

Like Nuco59 mentioned, they way you prepped this makes it chile colorado as the chiles were rehydrated, compared to a traditional chili where the chilies are ground dried and added to the pot. The rehydration method gives it a totally different texture and flavor.

 

[BuffettFan]

Nuco59 and Moose,
Thank you for the clarification.
I have to admit, I've not heard of chili Colorado before.
Looks like I need more research and more chili!
Yet another thing I've learned from this wonderful forum.

The recipe came from Matt Pittman, aka Meat Church.
Well, he is a transplanted Texan, not a native.
Time to check out some more recipes!

Thanks again guys!