Nick’s Pressure Cooker “bowl of Red” - Traditional Texas Chili
"This is DYN-O-MITE Chili. Chili has a colorful history and is not a Mexican dish at all. It has roots in Spain and Portugal where a meat stew with peppers was made. Variations on this eventually made it to San Antonio, TX which many boast as having the best chili and is the home to the beginning of the Chili cookoff craze. Tradition has it that true Texas chili does not have beans. So this recipe does not include beans. You can vary the recipe by adding chopped tomato for a chunky rather than smooth stew. Serve with chopped jalapeno, cheddar cheese, and sliced green onion for garnish. This recipe originated from a discussion with a friend and customer about chili...."
INGREDIENTS
•
12 hot new mexico peppers, dried
•
2 1/2 lbs beef chuck roast, diced (we used a cut normally used for carne asada)
•
2 tablespoons shortening
•
1 3/4 cups beef stock
•
1 teaspoon beef base, add to prepared stock
•
1 3/4 cups chicken stock
•
1 teaspoon chicken base, add to prepared stock
•
1 tablespoon flour
•
8 ounces spicy tomato sauce
•
1 tablespoon Hungarian paprika
•
1 1/2 teaspoons onion powder
•
1 1/2 teaspoons garlic powder
•
6 tablespoons hot new mexico chile powder
•
1/2 teaspoon black pepper
•
1/2 teaspoon white pepper
•
1 tablespoon cumin
•
1 tablespoon dried Mexican oregano
•
1 teaspoon ground cayenne pepper
•
2 tablespoons masa harina (optional)
Comments & Reviews
Just A Pinch Sweepstakes