...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Friday, August 26, 2005


It''s August, it's hot, but why not to make some chili to kick it up even more? There are all kinds of recipes around, and before I got married and moved to Texas, I was convinced that chili equals ::shudder:: ground beef with some paprika, onions and beans cooked until almost pureed...Anyways, according to what I learned in TX, if you want beans in your chili, fine, just don't put meat in it, because historically you made it with beans when you could not afford the meat.

This is how I make it, my Dad who also has the recipe, calls it in his restaurant in Budapest ''Texas Chili' and sells a boatload when he features it on the menu.

Texas Red

2.5 lbs. beef (chuck roast is best), cut into small cubes... Ground beef in chili is OK, but I prefer my meat chunky
4-5 cloves of garlic
2 tbsp. olive oil or 2 tbsp. fat
2 bay leaves
2 tbsp. chili powder (I use Penzey''s Medium heat usually; if you buy commercially, make sure there's no artificial filler in it, the usal ingredients are different chili peppers, cayenne, cumin, some salt and/or garlic)
1 tsp. cumin
1/2-1 tsp cayenne
filtered water, beef broth or beer as liquid, amount varies
1 jalapeno pepper, finely chopped
salt to taste
1 tbsp. masa harina

Heat oil/fat in Dutch oven or medium pot. Sear meat until gray. Add spices, including minced garlic, (I usually eyeball it and adjust later in the cooking process, but the measuyrements above should be good for a pretty decent slow-heat chili), mix in well, and add liquid so it covers meat. Add bay leaves. Cook for about 1 hour. Remove bay leaves. Taste and season with salt if needed. Add jalapeno, and more liquid if needed. Simmer for an additional 30 minutes or until meat is done.
Mix masa harina with some of the chili liquid in a small mug and pour it back to the pot. Mix well and simmer gently until it thickens.

I serve it with crusty bread for mopping the sauce up, but corn tortillas are equally appropriate.



At 8:29 AM, Anonymous rufel said...

yeah, that's the stuff... ::drool::

At 9:26 AM, Blogger Technogypsy said...

hmmm. I'd add chilpolte for the smokiness...chili isn't right without the smokey flavor...

As to the beans, that's not really true. You also used beans to extend meat. One of the reason ranchers object to beans is poor folk added them if they were short on meat.

At 7:39 PM, Anonymous mostly cajun said...

Looks good! No tomatoes. No beans! No exotic ingredients and complicated techniques. Pretty authentic...

At 9:50 AM, Blogger Annamaria said...

Thank you! Got it from the first ever US cookbook I owned, the Texas Home Cooking by Mr. and Mrs. Loomis. If you want to substitute some bacon grease for the oil, it becomes even more 'Texican'. :-)


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