food Making AJ's True Texas Red

peter pepper

peter pepper

AlabamaJack said:
AlabamaJacks Red - True Texas Red

2 lbs. Chili ground beef
1 lb. Chili ground pork
12 oz Italian Sausage Hot
12 oz Italian Sausage Mile
12 oz. Chorrizo
1 Tbsp Cumin
1 Tbsp salt
3 16 oz cans stewed tomatos
1 Tbsp black pepper
750 ml white zinfindel wine
1-3 Tbsp Oregano
10 Jalapeno peppers (chopped)
2-4 Tbsp Chili Powder
4 Cloves Fresh Garlic Crushec
1 large Sweet White Onion (chopped)

Brown all meat keeping the fat that has been rendered...the leaner meat you use, the less fat.

Add all other ingredients and cook on low heat just enough to keep it bubbling for about 2-3 hours and you are ready.

Once the chili is ready to eat, you can remove some of the grease off the top...I would not remove the grease before cooking because that is where a lot of the flavor comes from...

Bon Apetite
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Yeah I giving AJ's chili a whirl. As I type this the pot is simmering on the stove - it smells great and I can't wait...has it been 2 hours yet?? Shoot...still 1:50 left...
 
cool man, hope it turns out good for you....
 
well 3 hours was a while, but it was well worth it. I should start out saying that I am/was of the mindset that chili needs beans. After having this chili w/o beans I'm leaning toward changing my mind. This was very good and I would recommend it - give it a try.

I didn't use as many jalapenos :D or the wine. Wife doesn't like spice - which I even put in less chili powder and she still thought it was spicy. I didn't think it was spicy enough.

However, it's a keeper - going to save it to make it again.

Thanks AJ.
 
tell your wife she can make her own food! we all need to spice up our lives
really want to try to do this some day when I have the time
 
glad it worked well for you, if the reason you didn't use the wine was because of alcohol content, the alcohol cooks off in just a little while and the fruity essence of the wine is all that is left...
 
actually i'm not much of a wine fan and would be worried about a wine taste. if it was there I don't know if I would like it then.

oh and I do have a question AJ: when you simmer do you do this covered or uncoverd - i went with covered.
 
*WARNING - TOTAL CHILI NEWBIE AHEAD - PLEASE PROCEED WITH CAUTION AND PATIENCE*

what constitutes chili ground beef/pork? is it course or fine or something else?

another - what do you serve this with, rice, vegetables or nothing at all? I guess it thickens during the simmering process...

also, never heard of zinfidel - what is that - dry, sweet? can any white be used?

last one - do you have a simple recipe for chili powder? I don't think we can get an off-the-shelf chili powder in Oz.
 
peter pepper said:
oh and I do have a question AJ: when you simmer do you do this covered or uncoverd - i went with covered.
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either way is fine...if the chili needs to be thicker, simmer uncovered...

chilliman64 said:
*
what constitutes chili ground beef/pork? is it course or fine or something else?.
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chili grind is just a course grind hamburger...

chilliman64 said:
*another - what do you serve this with, rice, vegetables or nothing at all? I guess it thickens during the simmering process....
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I eat mine straight with nothing except some saltine crackers. You can serve it over rice or the way my wife likes it...put some fritos in the bottom of the bowl and spoon the chili over the fritos..

chilliman64 said:
*also, never heard of zinfidel - what is that - dry, sweet? can any white be used?.
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it is a sweet wine...I think any sweet wine could be used because you are just using the fruity taste of the wine to meld with the other ingredients...

chilliman64 said:
*last one - do you have a simple recipe for chili powder? I don't think we can get an off-the-shelf chili powder in Oz.
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my basic chili powder is equal parts anaheim, passilo bajio, and cascabel...this is just my choice, there are many different recipes that can be used...I use this combination mostly for the color...makes a great dark red sauce...if you want it darker, use more pasillos...
 
thanks for that mate, now I've got that sorted it's on the list to be made. who knows, I end up as the first person Down Under to make AJ's True Texas Red!?
 
you may be...I don't think any of the guys down there have made it yet...
 
can't see it Armadillo...just can't see chocolate in chili...something about it just don't seem right...
 
I use dark chocolate powder and coffee in my chile and my dry rub,goes well with the Ancho powder,not a lot mind,but a tablespoon fuses very well.Red wine is great,a splash of bourbon,or teqilla,all the liquor cooks out in the 4-6 hr time its simmerin and melding.I am however partial to cubing my own chuck ,FAT can be a good thing.(once in a while)
 
AlabamaJack said:
can't see it Armadillo...just can't see chocolate in chili...something about it just don't seem right...
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I've had it. It's really good actually. The best example i can think of that uses dark chocolate in it is Cinncinatti style chili. You know, the stuff they put on top of spaghetti.
 
If I used chocolate in chili, I would use pure cocoa powder, which is unsweetened, and let the natural sweetness of the chili turn it into chocolate. This way you are just adding the cocoa flavor and not over sweetening or creating a distinct chocolate flavor.
 
thehotpepper.com said:
If I used chocolate in chili, I would use pure cocoa powder, which is unsweetened, and let the natural sweetness of the chili turn it into chocolate. This way you are just adding the cocoa flavor and not over sweetening or creating a distinct chocolate flavor.
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Yes that is what I meant to say I use,Its hersheys,dark european cocoa powder.Man I thought those Cincy people were funny till I tried some of my own chile on spaghetti.Good stuff!
 
got the paper Mike...thanks man for the write up...

I can now say one of my recipes is published... :shocked:

as far as I will go with my chili is to put some shredded cheese and cut up scallions on it, then dip it with Frito "Scoops"
 
I have used dark chocolate in chili to see how it'd turn out. I admit it sounds kinds wrong, but adds a nice touch and doesn't really sweeten it, you gotta try it to see what I mean.
I was also hesitant to use cinammon when I saw a recipe for Cinci chili, but that worked well, too. And I agree that it goes great with pasta.
I can understand anyone who thinks it sounds kinda funny or wrong, though! :shocked:
 
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