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There is nothing like it on a cool Fall day, or especially on Superbowl Sunday...a steaming, hot bowl of fresh Texas chili. It warms you from your tongue all the way to your belly. Having moved to Ottawa, the coldest capital in the world, from Houston, Texas, we learned the truth in that statement our first winter! Oh and yes, we are colder on average than Moscow! But I digress...
Anyone who has ever made chili believes that their recipe is the best - just ask them. Chili making is all business and the competition to be named the "King of Chili" is fierce.
When we compete, we go by a completely seperate set of rules than we do when we make it at home. Competition Texas chili does not allow for chunks of meat or large vegetables as you would have in a stew. Rather, it tends to be more soup like and thick. The meat is cut into tiny cubes and the onions, garlic and other ingredients grated to a pulp, so they break down and become one with the chili.
But at home, it is a completely different story. We love to add ingredients that would get you banned from any respectable competition - beans. They make a great addition to the chili and help to satisfy your hunger. Additionally, we like to add the large chunks of chuck, as they become melt in your mouth tender in the long slow cooking process.
Here is our take on the traditional Texas chili, using the Texas Chili Seasoning from Caroline's Rub - Fine Spice Creations. This award winning Texas chili recipe has been handed down throughout our family for generations, and it's guaranteed to be a winner with your family and friends!
Make sure to add the spices throughout the cooking process to keep the chili fully flavored.
Caroline's Rub - Fine Spice Creations Award Winning Texas Chili
1 (2.5 oz / 70 g) Pouch of Caroline's Texas Chili Seasoning
4 pounds beef chuck roast, trimmed of excess fat and cut into 1/4-inch cubes (can be substituted with ground venison or beef)
2 teaspoons Salt
7-8 slices bacon (about 8 ounces), cut into 1/8 -inch pieces
1 medium onion, minced or grated
4-5 small jalapeno peppers, seeded and minced
1 cup canned crushed tomatoes or plain tomato sauce (Not Spaghetti Sauce!!)
2 tablespoons lime juice
7 cups water
5 tablespoons masa harina (corn flour) or 3 tablespoons cornstarch mixed with water to form a slurry
Serves 10-12
1. Set aside 2 tablespoons of the Chili mix. Mix the remainder with ˝ cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.
2. Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Do not completely or overcook the meat, as you want the spices to flavor the meat throughout. Set browned meat aside in large bowl.
3. Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and sauté until softened, 5 to 6 minutes. Add the paste formed from the Chili Mix and sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, onion, jalapeno, crushed tomatoes or tomato sauce, lime juice, and 7 cups water. Bring to simmer. Continue to cook at steady simmer (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
4. If necessary to thicken chili, mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Add remaining 2 tablespoons of chili mix and adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.
If you find that the heat level is too high for your tastes, you can reduce the heat by squeezing in fresh lime, adding tequila, or adding fine sugar.
About the Author
Joe Johnson is a founding partner with Caroline's Rub - Fine Spice Creations, makers of gourmet dry rubs, smoked salt and Texas chili seasoning. Joe is in charge of product promotion and development, and he serves as their executive chef.
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Newsday |
Who's Cooking: Adam Kelinson of AmagansettNewsdayClick here Who's Cooking: Adam Kelinson of Amagansett Originally published: February 1, 2012 11:06 AM Updated: February 11, 2012 2:01 PM By Joan Reminick joan.reminick@newsday.com A nutritional consultant, he lives in Amagansett with his girlfriend, ...and more » |
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Kids can help cook at a younger age than you thinkMinneapolis Star Tribune"This means planning, cooking, serving and cleaning up. Most kids are capable of doing this by the time they are 8 years old." Yes, said Amanda Grant, author of "Cook School." "Preparing an evening meal is such a brilliant and important life skill," ... |
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