Chili Con Carne (Texas Style)
Why It Works
Fresh Dried Chilis. no powders. Chantrelles is a secret weapons? Why do you add it? Is it worth it? Let me work it. Come on Flip it and reverse it.
The Chili Card! Cheat Sheet for Dried Chilis
- Sweet and fresh: These peppers have distinct aromas reminiscent of red bell peppers and fresh tomatoes. They include: costeño, New Mexico (aka dried Anaheim, California, or Colorado), and choricero.
- Hot: An overwhelming heat. The best, like cascabels also have some complexity, while others like the pequin or arbol, are all heat, and not much else.
- Smoky: Some chile peppers, like chipotles (dried, smoked jalapeños), are smoky because of the way they are dried. Others, like ñora or guajillo have a natural musty, charred wood, smokiness.
- Rich and Fruity: Distinct aromas of sun-dried tomatoes, raisins, chocolate, and coffee. Some of the best-known Mexican chiles, like ancho, mulato, and pasilla, are in this category.
Pairings
Cakey Cornbread garnish with Cheese (Monterey jack), and Manchago
Yield
1 Gallon
Time
3 hours
Ingredients
- 1 lb beef Chuck(
- 3x Chili Pasilla (Dried
- 3xChili Mulato (Dried Poblano)
- 3x Chili California (dried Anaheim)
- Cumin
- all spice berries
- Mex. Oregano
- Chicken Stock
- Garlic
- yellow onion
- GarnishAvocadoCilantroWhite OnionCrema
- 2 to 3 tablespoons masa harina
- Mezcal
- Apple cider Vinegar
Instructions
Seed chilis
cut chuck in half width wise
salt Beef and let sit in the fridge over night
Sear in Dutch oven with
grind spices in mortar in pestle
Blend Chilis, spices and hot chicken stock
Chop garlic
Ca
Plating
Sear
Tasting Journal
Date: 4/10,24
Tasting Notes: Do not over cook beef, it should be chucks. when it is stands, it becomes gunk. Recipe is salty, which is fine, just reduce salt if it doesn't get cornbread. Shreading makes it thick, check final consistancy. A lot of oil is made, defat is nescessary. Add more Heat with chiles. Avacado is a must. finish with apple sider vinegar and mescal. Onion internal garnish woul dbe nice,