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Thursday, September 10, 2020

Chili... some like it hot, hot and hotter



A good pot of chili is a no beaner at the Brainy Gourmet's. When it comes to beans in your chili either you love em or you don't. This recipe is similar to a Tex-Mex but true Tex-Mex chili does not have tomatoes...  

Texas chili is unique from other chilis in that it does not contain beans or tomato sauce, or any tomato product. It is made primarily of meat and a thick and flavor chili paste made from dried peppers. It is more akin to a thick and hearty beef stew that most chilis with a focus on chili pepper flavor.

For this Brainy version you will need: chopped red pepper and onion sauteed in olive oil in a large pot. After the pepper and onion have cooked down, add the ground beef 'chuck' crumbled in. Stir on high heat.

Next, reduce the heat and add 1 full brimming cup of beef stock and one small can of tomato paste. As for spices, use as much chili powder and red chili pepper flakes as anybody in my/your house can stand. Also, add a dash of salt and Italian dried herbs (including mint); and if you  dare, add a dash of garlic powder and cinnamon.

Once you get that all mixed up in the pot, let it simmer.  If it is thicker than you like, add more beef stock or red wine or a little of both. Let it simmer for at least 45 min to an hour.


*Break out the grated cheese, hot sauce and crackers...

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