Jump to content


  • Posts

  • Joined

  • Last visited

Profile Information

  • Gender
    Not Telling
  • Location:
    Oklahoma City Ok.
  • Grill
    Kamado Joe

A-dog's Achievements

  1. I and my stepson tried some chili at a place called the Dinner the other day. This place has appeared on Food Network a few times. They have a championship chili that they sell they claim has won two chili cook offs. Its good stuff, but was not what I expected. It really made me think of taco filling. Somewhat dry and very flavorful. I had to wrap my mind around this for a while, and the next day I set out to make the best chili I've ever made. The following recipe is a sort of traditional Texas Red chili that I've made now about four times, its simple, easy to prepare. I think you'll agree this recipe is a keeper. Red Chili: 1 lb ground beef or course ground beef 6 to 8 dried chillies - 2oz ( I like pasilla and guajillo ) 1 onion 3 cloves of garlic 2 to 4 small jalapeño peppers 1 1/3 cup full body beer 1 cup beef broth 1 tablespoon masa ( corn flour ) ½ ~ 1 teaspoon coriander 1 ~ 2 teaspoons comino 1 ~ 2 teaspoons Mexican oregano 1 package of Goya Sazon 1 chili chipotle ½ teaspoon adobo sauce salt to taste How I begin is to cut into each of the chillies and place them in hot water to soak. I'll soak th;em for 15 to 45 minutes. Meanwhile, I will brown the meat in a pot ( I do not add any oil to the pot ). I then place the meat in a colander and catch all the fatty broth in a bowl. I slice and chop the onion, garlic and jalapeños and place them in the pot with about 2 tablespoons of the fatty broth and sweat them down for about 6 to 8 minutes. Once that is done I place the onion, garlic and jalapeños in a blender along with 1 cup of beef broth and 1 cup of beer. To this I add the re-hydrated chillies to the blender after they have the stems and seeds removed. Blend for at least 1 minute. Add 1 or 1 ½ tablespoons of the fatty broth and 1 tablespoon of masa ( corn flour ) to the pot and t;urn the burner up to about 1/3 of the dial. This is to make a rue. Next put the ground beef back in the pot and mix with the rue. Begin adding your red sauce now at 1/3 cup increments and mix. After 2/3 cup of sauce you'll have a nice coating all over the meat. This is still a bit dry for me and I will add another 1/3 cup of red sauce. Its your choice how much red sauce to add, I like 4/3 cups with ground beef but 3/3 cups works well with coarse ground. When I tried this recipe with 2 lbs of smoked chuck roast 3/3 cups worked well also. Once you've established your red sauce requirements its time to add the other seasons. Add ½ teaspoon of salt, ½ teaspoon coriander, 1 teaspoon cumino , 1 teaspoon Mexican oregano and 1 package of Goya Sazon. Mix well then add 1 chipotle and ½ teaspoon of the adobo. At this point I want a little more broth so I add 1/3 cup of the remaining beer to the pot and bring to a boil. Once you've reached a boil turn down the heat and simmer for about 20 minutes.
  2. A cast iron pizza pan will work. They have small handles
  3. A-dog


    this might help http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe.html
  4. Chili with Beans, Chili Con Carne, Chicago Chili, Chili Verde, White Chili and who knows how many more are all Chili. Just saying
  5. I tried this one cup yogurt to one cup flour and added 1/2 cup flour while kneading. I thought it turned out great. I make my marinara from scratch that I used and the pjizza was deliciolus.
  • Create New...