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John Setzler

October 2013 - Texas Style Chili (AKA Bowl O' Red)

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Serious Barbecue - Adam Perry Lang

Texas-Style Chili aka Bowl O' Red

Pages 193-194

 

Recipe NOT available on APL's website... Book Only!

 

One of this month's cooks from Adam Perry Lang's Serious Barbecue book will be this awesome looking Texas-style red chili!  I'm a huge fan of chili and I have made a LOT of different recipes with a lot of different ingredients.  This one, as I would expect from APL, uses some different ingredient combinations than I am used to.  Since the weather is cooling off in the Northern hemisphere, I figured a good hearty chili would be a nice cook for the month of October.  Chili like this also has a lot of good uses in other dishes....

 

Please post your discussion and results along with photos if possible in this thread!

 

 

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Bought the chuck roast today. Now I need to find the Mexican chiles. If I can't find them, I will resort to a mixture of canned green chiles and poblanos. I know, not the same thing, but one needs to be resourceful...

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Bought the chuck roast today. Now I need to find the Mexican chiles. If I can't find them, I will resort to a mixture of canned green chiles and poblanos. I know, not the same thing, but one needs to be resourceful...

Try a mexican market? Green chiles are going to make a significant difference in a bowl of red chili :)

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Since I was unable to do September's challenge, I am looking forward to this one. Can't wait.

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Got the chilies: found some New Mexican (as APL reccomends) and some Guajillo. Will do half and half. The New Mexican dried chili I bought are not green though, and look very red. It is the first time I use dried New Mexican chiles, as I have always used them fresh before, and they were green. 

 

Oh well. 

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So I made this today. I let the meat marinate with the chile paste 24hours in the fridge, and then got it going in the kamado at 1pm. I cooked it until 5.30, which is more than APL recommends. I found that almost all of the cooking times he gives for his dishes err on the short side (the baked beans, the tenderloin, the potatoes), so I decided to play it safe. I checked it after three hours, and it was way too soupy for me, so I let it go for 4 1/2 hours, and the consistency was the one I wanted.
 
I used four large chunks of mesquite, because I wanted a lot of smoke in the dish. Once again, I was disappointed though: the smoke was nowhere to be found in that chili. I am at my wits' end: if I can't get smoky flavors with four chunks of mesquite, I don't know what to do. (Before anybody asks: the chunks of mesquite are gone, and there was a lot of smoke during the cook).
 
The chili was good, not fantastic. The meat was tasty and soft, but it was overall way too sweet for me (there is a lot of brown sugar in it). Also, in spite of all the chiles that go into it, this was the mildest chili I have ever made. I like my chilis hot (VERY hot: here's a recipe I came up with a long time ago), and the heat in this one was underwhelming. My wife - who's Belgian - commented that this chili reminded her more of the Flemish beer stew called "Carbonnade Flamande" than of a chili. I would have to agree with her. 

 

I don't see any particular reason to make this recipe again. I may try some other chili recipes in the Kamado, to see if I can get some darn smoke to get into them though. 

 

Here are a few photos: 

 

The meat after the marinade: 

gF263vp.jpg

 

 

The meat mixed with the chicken stock: 

b1WaBUD.jpg

 

The chili at the end of the cooking time: 

L890r40.jpg

Plated: 

okARpBU.jpg

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Here's a note of interest when something like this happens....

 

Start tasting your chili while its cooking.  If it's not spicy enough to suit your taste, start adding some extra spice to it during the cook.  I'm probably going to make this chili this weekend...

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Here's a note of interest when something like this happens....

 

Start tasting your chili while its cooking.  If it's not spicy enough to suit your taste, start adding some extra spice to it during the cook.  I'm probably going to make this chili this weekend...

 

Yes, this is what I normally do when I make chili. However, when I make a recipe for the very first time (like in this case) I like to follow it entirely, to see how it comes out. Again, decent chili, nothing spectacular. 

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I made this recipe today. I started the process yesterday and found the process of de seeding the dried peppers a little tedious and I must admit after making the paste I did not think I was going to like it. I followed the recipe and did not deviate, it marinades about 18 hours and today I cooked it about 5 hours which was longer then the book suggested. One thing I did was added beans. To me it's just not chile without beans and my wife's system cannot digest rice. We really like this recipe and only critique we have is maybe too much brown sugar here are a few pics

post-2186-0-68059700-1381629599_thumb.jp

post-2186-0-30086400-1381629619_thumb.jp

post-2186-0-86372500-1381629833_thumb.jp

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