1/2 can pureed chipotle peppers with adobo sauce (about 6 or 7 peppers, use sauce to create paste)
2-15oz cans of Bush's Mild Chili Beans
2-28oz cans of Hunt's Crushed Tomatoes
2 TBSP (plus) Chili Powder
5 dashes (plus) Tabasco sauce
1 1/2 tsp (plus) Cumin
1/4 cup sugar
1 Tbsp (plus) Ground Cayenne Pepper or Weber Grill Creations N'Orleans Cajun Seasoning (I use cajun)
Instructions
FIRST DAY
1. Chop the peppers & onion, medium dice.
2. Put chopped vegetables in a LARGE bowl & add minced garlic.
(Will be mixing veggies & meats, so a bowl big enough for
approx. 4-5 cups veggies & 4 lbs. meat)
3. Chop the steak into about half inch cubes. Add to bowl.
4. Break up sausage into pieces straight into the bowl.
5. Add 1 TBSP kosher salt & a tsp of ground black pepper. Add
5 TBSP of worcestershire, 2 TBSP of liquid smoke, & chipotle
paste to start. Rub the marinade through all meat & veggies.
Then determine if you need more liquid. You don't want a soup,
but you want it to be moist & have everything covered. I ended
up adding more worcestershire & liquid smoke to mine.
6. Refrigerate overnight if possible, but at least 4 hours.
SECOND DAY PART 1
After meat has been refrigerated overnight it's time to start
cooking. Use a large skillet (12-inch) to cook the meat in
batches. If you cram the meat in one pot it will take longer to
cook & you'll steam the meat. So work in 3 batches. Each batch
will take 7-10 minutes on medium-high heat. As your meat
browns, you'll notice liquid coming out of the meat & veggies.
This is good, however, don't cook it so long that you boil it all
away. Reduce the liquid a little bit, so you don't end up with
soup instead of chili; then add meat & liquid straight to the pot.
Continue batches till all meat is browned.
SECOND DAY PART 2
Once all of the browned meat is dumped into a BIG pot, you can
add the entire can(s) of chili beans. Then, add almost one entire
can of crushed tomatoes. You want to add them slowly so you
control the consistency of the chili. If you like it soupy add more
tomatoes, if you like it chunky use less. I used about 1 1/2 cans
for a medium chunky texture. Just make sure you add them
slowly and stir after each addition. It can turn to soup real
quickly.
SECOND DAY PART 3
Once you get the consistency you like, it's time to season the
chili. Start with 2 TBSP chili powder, about 5 dashes of Tabasco
sauce, 1 1/2 tsp of cumin, & 1/4 cup sugar. Top it off with a
few shakes of cayenne or cajun. I like mine medium hot so I
added about 1 TBSP of cajun seasoning, start small especially if
you used cayenne instead of the cajun. Just remember to add a
little at first & you can always add more. I did end up adding
more of each ingredient focusing on the chili powder & cajun.
Taste after each addition of seasoning making sure the amount
of heat is right for you.
All you have to do now is let it simmer. At minimum, 2 hours,
but if you have 4 that's great. This long, slow cooking process
really gives the meat a chance to become very tender, & all the
flavors & spices to come together. Enjoy chili with homemade
corn bread or bread sticks, cheese & sour cream if desired.
Serving
Suggestions
This recipe makes 1 1/2(or more) gallons. Feeds a crowd for approximately 25 dollars. Great for parties!
Originally Submitted
11/8/2010
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