Sunday, June 27, 2010
But with that knowledge bred in to us from an early age, one would think the recipe for the perfect Texas Red would be taught to Texan children along with the ABC's. This, sadly, is not the case. The reason: like the perfect Texas Brisket, and bull riding, chili is a competition. It is the kind of dish that every man has a recipe for and no one will tell. Or they will "tell" you, but they leave out that one special thing that makes all the difference.
So, we have had some trouble getting a Texas Red to please the palate and have the right texture. Our last adventure in the kitchen ended with some amazing taco meat (I am not kidding). Tonight, we have almost gotten there.
We have tasted the promised land and it tastes oh so good. I just need to get the texture just right. So, like most Texans, I will be tweaking my recipe for the next 10 years. I think if I haven't conquered chili by the time I get to 40, I should just give it up as a lost cause, and eat somebody else's.
So what is the recipe you ask. Well, I am going to give it to you like any self-respecting Texan would: vague. Here's what you do:
Chop an onion. Cube some sirloin meat (about a pound). Mince 2 cloves of garlic.
Warm up your pan (I used an enameled cast iron dutch oven - small) with a little bit of extra virgin olive oil. Add these ingredients. Let those work together until the meat is seared on all sides.
Add 1 Tbsp. chili powder, 1 tsp. cumin, 1 tsp. oregano, 1/4 tsp. cayenne pepper and a few good shakes of hot sauce. Stir well to coat.
Add 1 small can of tomato sauce (let that work for a minute). Add a couple cups of beef broth (you could also use a good beer, but I wouldn't). Stir well, cover, and let simmer for a good long while.
You can top your chili any way you like, but I like mine like the song says: "Lots of cheese and onions." Enjoy. Let me know if you try it and if you like it. Oh, and I guess you will just have to trust me that I wasn't leaving out the good part.