ProjectTwin
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- May 22, 2020
- Member Number
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This is a combination of a couple of different Texas chili recipies.
I've added a few extra things that weren't in either of the two recipies, so I guess this is my recipie.
You'll need:
Large skillet
blender
7 quart dutch oven
smoker
Meats:
3-4lbs of smoked meat. Brisket, tri tip, chuck roast, venison - whatever. The goal here is to have something other than the ground sausage and ground beef in the chili, just use something chunky
1lb Purnell's hot sausage
2lbs 90/10 ground beef
Chilis:
12 Guajillo chilis
5 Ancho chilis
2 Morita chilis
1st Spice Dump:
1 Tablespoon black pepper (I use coarse/16 mesh)
2 Tablespoons garlic powder
2 Tablespoons onion powder
3 Beef bullion cubes (I chop/crush them into a powder)
2 packets Sauzon Goya corriander and annato
2nd Spice Dump:
1 Tablespoon Cumin
1/2 teaspoon Mexican (whoa-oh) oregano
Other stuff:
Olive oil
1/4 cup all-purpose flour
4 shots of espresso
16oz Beef broth
16oz Chicken broth
8 10oz cans of Rotel (or 3 28oz cans)
7oz can of chipotles in adobo sauce
2 large red onions
3 garlic cloves
BBQ sauce (I use Blues Hog Original)
Bourbon
Smoke your meat. I'm using a 3lb chuck roast seasoned with 2:2:1 SPG (kosher salt:coarse black pepper:granulated garlic) I also added a .5 for cayenne pepper.
I also smoked the peppers. Since moritas are just dried, smoked jalapenos, I smoked the anchos and guajillos for a couple of hours
Mexican oregano.
Two large red onions, 12 guajillos, four anchos, and two moritas opened up with seeds removed.
In a skillet add the chipotles in adobo sauce and sauté the onions in the sauce/olive oil and then remove the chipotles and put them in the blender for now. Dump onions into the dutch oven. Brown 1lb of Purnell’s hot breakfast sausage and break into fine pieces. Dump the sausage into the dutch oven with the onions.
Start a pot of boiling water. While waiting for the water to boil put the chilis in the skillet and toast them. Rotate through the chilis as needed, toasting and setting them aside to get more chilis into the skillet. When the water is boiling turn it off, put the chilis in the hot water, and leave them while you brown the 2lbs of ground beef. Once browned, dump the ground beef into the dutch oven with the onions and sausage.
Put 1/4 cup of olive oil in the skillet and heat it until a pinch of flour frys. Then whisk in 1/4 cup of all-purpose flour. Pour 16oz chicken broth into the skillet to help clean it, and dump the skillet contents into the blender.
Remove the chilis from the hot water and put in the blender. Add three garlic cloves, and four shots of espresso. Blend. Dump the contents into your dutch oven. Then dump the beef broth into the blender and use it to clean the blender. Dump blender contents into the dutch oven.
Cut the smoked meat (I used chuck roast) and add to the chili. Add spice dump #1 and the cans of Rotel.
Stir, taste. Add spice dump #2. At this point I added some Blues Hog Original BBQ sauce. If you decide to do this, add a little and taste as you go. It doesn't take much to change the flavor.
Bourbon. Do it. Same as with the BBQ sauce, add small amounts at a time and taste the chili as you go.
I've added a few extra things that weren't in either of the two recipies, so I guess this is my recipie.
You'll need:
Large skillet
blender
7 quart dutch oven
smoker
Meats:
3-4lbs of smoked meat. Brisket, tri tip, chuck roast, venison - whatever. The goal here is to have something other than the ground sausage and ground beef in the chili, just use something chunky
1lb Purnell's hot sausage
2lbs 90/10 ground beef
Chilis:
12 Guajillo chilis
5 Ancho chilis
2 Morita chilis
1st Spice Dump:
1 Tablespoon black pepper (I use coarse/16 mesh)
2 Tablespoons garlic powder
2 Tablespoons onion powder
3 Beef bullion cubes (I chop/crush them into a powder)
2 packets Sauzon Goya corriander and annato
2nd Spice Dump:
1 Tablespoon Cumin
1/2 teaspoon Mexican (whoa-oh) oregano
Other stuff:
Olive oil
1/4 cup all-purpose flour
4 shots of espresso
16oz Beef broth
16oz Chicken broth
8 10oz cans of Rotel (or 3 28oz cans)
7oz can of chipotles in adobo sauce
2 large red onions
3 garlic cloves
BBQ sauce (I use Blues Hog Original)
Bourbon
Smoke your meat. I'm using a 3lb chuck roast seasoned with 2:2:1 SPG (kosher salt:coarse black pepper:granulated garlic) I also added a .5 for cayenne pepper.
I also smoked the peppers. Since moritas are just dried, smoked jalapenos, I smoked the anchos and guajillos for a couple of hours
Mexican oregano.
Two large red onions, 12 guajillos, four anchos, and two moritas opened up with seeds removed.
In a skillet add the chipotles in adobo sauce and sauté the onions in the sauce/olive oil and then remove the chipotles and put them in the blender for now. Dump onions into the dutch oven. Brown 1lb of Purnell’s hot breakfast sausage and break into fine pieces. Dump the sausage into the dutch oven with the onions.
Start a pot of boiling water. While waiting for the water to boil put the chilis in the skillet and toast them. Rotate through the chilis as needed, toasting and setting them aside to get more chilis into the skillet. When the water is boiling turn it off, put the chilis in the hot water, and leave them while you brown the 2lbs of ground beef. Once browned, dump the ground beef into the dutch oven with the onions and sausage.
Put 1/4 cup of olive oil in the skillet and heat it until a pinch of flour frys. Then whisk in 1/4 cup of all-purpose flour. Pour 16oz chicken broth into the skillet to help clean it, and dump the skillet contents into the blender.
Remove the chilis from the hot water and put in the blender. Add three garlic cloves, and four shots of espresso. Blend. Dump the contents into your dutch oven. Then dump the beef broth into the blender and use it to clean the blender. Dump blender contents into the dutch oven.
Cut the smoked meat (I used chuck roast) and add to the chili. Add spice dump #1 and the cans of Rotel.
Stir, taste. Add spice dump #2. At this point I added some Blues Hog Original BBQ sauce. If you decide to do this, add a little and taste as you go. It doesn't take much to change the flavor.
Bourbon. Do it. Same as with the BBQ sauce, add small amounts at a time and taste the chili as you go.
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