you guys convinced me, I'm switching
to a new recipe that I just got from an ex-Texan. I'll try to copy it here.
I did the carbs using FitDay and allowing for 1 cup of masa harina (if I can even find it) and no onions. But it might be better to add an onion or two, guar gum or the like, and skip the carbs in masa harina.
Here is the total for tripling the original recipe: I listed it as 1 serving since I have no idea how many portions it will make overall.
Calories Eaten Today
source grams cals %total
Total: 9947
Fat: 452 4068 43%
Sat: 166 1492 16%
Poly: 22 198 2%
Mono: 193 1739 18%
Carbs: 185 557 6%
Fiber: 45 0 0%
Protein: 1236 4946 52%
Alcohol: 0 0 0%
Calorie Breakdown
Fat Carbs
Protein Alcohol
T
Totals 9947 calories
452 Fat
185 Carbs
1236 Protein
THE RECIPE:
First off, you are much better to start with a tougher cut of meat, so
that it can simmer longer. Chuck, or even brisket, does quite well. You
can make it with round, but it doesn't benefit from the lengthy
flavor-mingling. However, it will still be excellent chili.
Here is the Frank X. Tolbert (Dallas Yelow News columnist and fomenter of the VERY FIRST
CHILI COOKOFF IN HISTORY, at Terlingua, Texas, which I had the pleasure of
attending) Bowl of Red basic chili recipe.
9 lbs.beef chuck, boneless
3 TBS. Tabasco sauce
3 TBS. Cayenne pepper
3 TBS Cominos (cumin)
2 TBS Oregano
3 TBS salt
3 TBS. paprika
and
3 (small) can tomato paste
9 cloves garlic, to taste
15 chili pods, jalapeno (jap) chilis are recommended.
Tolbert's recipe involved boiling the (dried) chili pods for about 15
minutes, then removing the skin and seeds and mashing the pulp. I find this irksome, especially if I forget and rub my eyes after doing so, so I shake the seeds out, boil them as instructed, and then put them in the blender with the garlic. The skins really don't matter; they disappear in the process. So, prepare the chilis and then;
Brown the meat over a high heat. When browned, add all the other
ingredients, and water just to barely cover the meat. Simmer over low heat for at least an hour, longer if you have used tougher meat. When the meat is at the ideal consistency, neither tough nor mushy, make a paste of some masa harina (corn flour).It is worth the effort to look for masa harina. Corn bread mix will NOT do! Add the paste to
the chili. This last process gives the chili a sort of faint suggestion of
tamale, and also produces the desired consistency. I would suggest maybe two heaping tablespoons of masa harina for openers; you can add more paste or more water to reach the desired consistency. It is more of an art than a science. After the chile thickens, serve and enjoy.
Options;
1. You can omit the oregano and add a teaspoon of sage instead. Or you can
use both.
2. Onions. I personally add at least one large onion,diced, just because I
like it that way. Chili purists would be horrified, but for me it adds a
nice nuance of taste, and also helps with the texture.
3. Purists would omit the tomato sauce, but, as Tolbert said, it adds body
and color, and you really can't taste it anyway.
4. For variety, you can use green chili pods rather than dried. Or, as you
obviously intend, you can experiment with other types of capsicum.
Remember, however, that you are looking for a blend of flavors, not for
firepower alone. Let me know how it turns out. Better yet, freeze a small
portion, and next time I come up (early March, probelly) I will be happy to
taste it for you.
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