Texas Chili Chef Dave Style
This recipe is a new and improved version of my Classic Texas Chili, that I made for so many years teaching at Kirkwood. Many of students remember the heat level and running to walk-in refrigerator to get some milk to put out the fire. This is the recipe that’s improved and better with lots of extra heat too. Time to fine the fire extinguisher, grab a bottle of antacids and gallon of milk, it’s Texas Chili Chef Dave’s Style Time!
All about using the right chilies
Start off by choosing the best chilies which for practical purposes dried chilies work best. It’s better to use a good variety of dry chilies. Choosing good red chili like Guajillo or New Mexican Red Chilies, both are mild less then 1000 Scoville units of heat. Next is choosing a more complex flavor chili like Ancho Chili and Padilla chili adding slight smoky profile. Finally adding some good chilies that have lots of heat, like my super hot chili seasoning. The super hot chili seasoning is infused with some of my hottest varieties of chilies that grown in garden. These chilies are cooked with garlic and water until softened about 20 to 30 minutes weighted down with plate. Be sure to save all cooking liquids from chilies. This is chili stock that will be used throughout cooking process.
Making the Texas Gravy for chili
Texas Chili is all about having wonderful hot bright red chili gravy for chili. Don’t even think about putting in tomatoes! In Texas Chili it’s all about chilies and meat. To make this gravy you place all softened chilies with stems removed into blender. My preference is VitaMix, start on low speed with small amount of the cooking liquid. Blend into purée seeds and all. Adding more chili stock as needed to make wonderful red sauce. Taste the chili red sauce adjust flavors with salt, super hot chili seasoning and sugar. This is all a matter of personal taste preference. I love it super Hot where my wife likes it milder.
Where’s the BEEF!
Texas Chili has lots diced beef, some chopped onions and minced garlic. I like to use bottom round or sirloin tip diced into 1/2 inch pieces.
Cooking beef cubes in heavy cast iron pot has excellent even uniform heat. When meat is nice and brown, add onions, spices and herbs. Continue cooking to build layers of flavors.
Simmering low and slow
Combining the red chili gravy with the browned seasoned beef, then simmering long and slowly. Developing flavors, tenderizing the beef and building some heat. If needed adding extra chili stock as Texas Chili thickens. After a good two to three hours of slow cooking adjust seasonings with, cumin, garlic, salt, pepper and super hot chili seasoning to taste.
Topping of your choices
Time to build bowl of Texas Chili Chef Dave’s Style filling bowl of piping hot Texas Chili and topping chili with, some cheese, tortillas chips, chopped cilantro. Of course many more possibilities, like sour cream, guacamole, olives, chilies and of course hot sauces. That’s the fun of enjoying chili and putting out he fire with some beers. Fond memories wonderful eats, time to make