Texas Red Chili – Bowl of Red
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Texas Red Chili – AKA Bowl of Red – AKA Chili Con Carne The timeframe and origins of chili are debatable such as many things …
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As a certified chili judge I appreciate your recipe. Simple ingredients, no nonsense (ie. fillers, onions, tomatoes, corn, etc.). It’s ok if someone wants that other stuff, just don’t call it Texas Red. Love your videos. Keep up the great work!
Looks great but why did you waste all the chilli paste? You could have poured the beef stock into the blender for a few minutes to get the rest out of there.
I’m going to try this at the weekend in rainy Scotland, chillies arrived today. Once question, why are you mixing the stock? Why chicken and beef? I think I’m maybe just gonna go with beef.
🔥🔥🔥😁
Turned you off the minute you said " open up my iPhone here" why does it seam that everyone who has an iPhone have to publicizes the fact.
My grandfather, who was a true Texan, just rolled over in his grave as this guy decided to drain the fat and grease….
ダシになりそうな汁や油をみんな棄てちゃうのは勿体無いな。
それをベースにして何か別な料理を作れないかな？
carne guisada
Dang a roux? I thought you said peppers and meat… 😢
Texas Red has his own chili? Don’t he know the notches on his pistol number one and nineteen more?
Do Pork, Beef, Boar and Deer, few different chillies and slow cook it for 5 hours. Trust me.
Trail drive cooks didn't have time to do that, mostly chili got it's reputation from jails , and prisons people even bragged about which ones had the best.
That was 16 oz of chicken stock??
Made your recipe this past weekend. Great flavor, almost adobo like. I used your pepper combo and alley added a couple of New Mexico chilies and de arbol chilis. Great recipe. Thanks.
It's always funny how americans say "nah, WE invented that" when it was clearly invented by other people, and it's been documented by several sources through like more than 200 years xDDD
You might have adopted and made it yours because you have a tendency to steal everything. But it was not something that came from your mind. However "good" your actual recipe might taste. Just aknowledge stuff.
I dont understand why recipes have to be a debate. Either add beans or dont. We always have to argue and voice our opinion. How about we learn to focus on ourselves and do what you want to do with out voicing it.
I make a paste of ALL the chillis I grow that year. Unfortunatley, I'm at 4,000 feet now but we get lots of sun and long, long days in Canada. (banana belt side of the Purcells in BC). Next year I think I'll dedicate my sun room to a greenhouse for peppers!! wish me luck. Got to Tulsa, almost made it to Texas!
back in the day you didn't have all those corn fed choice and Prime cuts to pick from: you had a Longhorn that had just walked 600 miles through thorn thickets and open plains. I'd imagine chilli would be able to soften all those tough cuts!!!!
i wouldnt use pre packed supermarket meat
Blllaaaaa blaaaa blaaaa… Just make the chilli. Wtf
> chili
> no beans
yeah, that's a hard pass for me
I knew Texans were insane but this just goes to another level
fuck Texas and their no-bean "chili"
I always put in my chili something my Italian mother (who would be 113 today) used to put in her chili and that is – suet! I use different chilis and each gives a different taste of which I like the pasillas the best. Usually I eat of good deal of the chili sauce blenderized with the garlic and onion before it gets into the chili.. It's so good and really makes chili so much better than without the actual chilis. Good recipe!
WTF makes you assume that Texas has a lock on Chili? —anymore then Italy has a lock on Pizza?! The same ingredients in your "Texas Chili" is available in every state and territory of the USA!
You should have browned the flour when making the roux so you wouldn’t get an uncooked flour taste!😊
Did not know skate legend stacey peralta did a cooking show.
Drives me nuts that Matt didn't use the beef stock to clean out the blender and get all that chili paste……..
The arguments about beans and no beans is just silly.. Ranch workers and other transient folks, made camp "chili" with whatever dried ingredients they had on hand. If they had beans, they used, them if they didn't, yum. If they had cows to butcher for fresh meat, hell yea they did, but they also used jerky. Onions, garlic, tomatoes, beer etc, are all fanciful additions by people commercializing the dish and home cooks who had those ingredients on-hand.
If you're using a blonde roux, it's that Cajun?
Made 6 quarts of this yesterday and today – put it all together yesterday, then into the fridge overnight, then (very slowly) simmer all day today. The flavor is marvelous, but the heat level is lacking (to my taste) so added some habanero powder for the last hour. Perfection! I used chuck steak cut into 3/8" cubes and 1 1/2 pounds ground venison. Excellent recipe!!!!! (Oh, and by the way, I poured the beef stock into the blender before pouring the roux paste into the pot. Great idea.)
Shred it up and you have some tamale filling
Looks really good but felt bad for that cast iron
I've made red just like that and it is good.
"Food‘s brown, hot and plenty of it."
-Cookie
Texas red , chili Colorado – same thing
This looks amazing brother,
I will be trying this in the next few days
Where can you get a burner like that?
THANK you for the recipe! My "bowl of red" chili came out gorgeously for 4th of July! Just needs a little salt, of course! 😁
Damn!!! This is so good!!!! I’ve made this twice already and it blows my mind!!!! This Cali boy with Texas roots loves this delicious Recipe!!! I took a batch of this to my dad who was born in Texas… waiting on his comments….. I can’t tell you how many recipes I’ve made from meat church!! Right up my alley!!! Texas at heart!! Thank you Matt!! Keep them coming!!!
I love finding these types of (closer to) traditional recipes and relearning people. Whether it's the 4 Roman pastas, or something like this Texas Red Chili. Your first reaction from peers will typically be, "That's not what I think of when I think of [insert dish]" as they bite into it. In the case of this chili, you have to remind them that the chili they know is not chili, but rather a tomato and bean soup with ground beef. THIS is chili. Alton Brown even did an episode of Good Eats where he showed the same thing and made a chuck-wagon style meaty chili.
This is what my friends south of the border call Carne Guisada. Lol
Fyi that is not a Roux at least not how a Roux is supposed to be made. Roux is Equal parts Fat and Flour by WEIGHT no stock needed.