Texas Red Chili (Bowl of Red)
ID: 4082b2da...
A traditional Texas Red Chili, also known as a 'Bowl of Red'. This classic, scratch-made chili features tender chunks of beef slow-simmered in a rich, flavorful chili paste made from toasted Guajillo and Ancho chilis, completely free of fillers like beans, noodles, or tomatoes.
영상 로딩 대기 중...
AI 생성 레시피입니다. 저작권은 원작자에게 있습니다. 구독하여 응원해 주세요!
🍳 요리 흐름
Prep, toast, and rehydrate the Guajillo and Ancho chilis in boiling water. → Make a blond roux with flour, oil, and chicken stock, then blend it with the softened chilis and garlic to create a smooth chili paste. → Sear the beef in batches in a Dutch oven, then drain off the excess rendered fat. → Combine the meat, chili paste, beef stock, and the onion/garlic/Sazon seasoning dump, then simmer covered with whole floated serrano peppers for 45 minutes. → Add the cumin and Mexican oregano, then simmer for another hour until the beef is perfectly tender.
조리 단계
간단한 조리 순서
Prep, toast, and rehydrate the Guajillo and Ancho chilis in boiling water. → Make a blond roux with flour, oil, and chicken stock, then blend it with the softened chilis and garlic to create a smooth chili paste. → Sear the beef in batches in a Dutch oven, then drain off the excess rendered fat. → Combine the meat, chili paste, beef stock, and the onion/garlic/Sazon seasoning dump, then simmer covered with whole floated serrano peppers for 45 minutes. → Add the cumin and Mexican oregano, then simmer for another hour until the beef is perfectly tender.
소개
A traditional Texas Red Chili, also known as a 'Bowl of Red'. This classic, scratch-made chili features tender chunks of beef slow-simmered in a rich, flavorful chili paste made from toasted Guajillo and Ancho chilis, completely free of fillers like beans, noodles, or tomatoes.
단계 1
Deseeding chilis: Cut off the stems of 12 Guajillo and 4 Ancho chilis. Split them completely open and shake out all the seeds.
단계 2
Toasting chilis: Heat a dry cast iron skillet over medium heat. Toast the split chilis in batches for a couple of minutes until fragrant, flipping occasionally. Do not burn them.
단계 3
Rehydrating chilis: Submerge the toasted chilis in a bowl of boiling water for about 5 minutes until fully softened.
단계 4
Making roux: Heat 1/4 cup of oil in a skillet, then whisk in 1/2 cup of flour. Cook the flour down, then quickly whisk in 16 oz of chicken stock to create a smooth, thick blond roux. Remove from heat.
단계 5
Blending chili paste: Strain the softened chilis (discard the soaking water). Add them to a blender along with the roux, 5 garlic cloves, and a pinch of salt. Blend until completely smooth.
재료 목록
중요 사항
Do not use the soaking water from the chilis to make the chili paste; it carries a bitter flavor that will ruin the sauce.
Be careful not to burn the chilis during the dry-toasting phase as burnt chilis turn extremely bitter.
Traditional Texas Red Chili strictly does not include beans, tomatoes, or filler starches.
For the best results, simmer the chili as low and gently as possible to tenderize the meat without boiling off all the sauce.
커뮤니티 댓글
대화에 참여하고 XP를 획득하려면 로그인해 주세요!
댓글 로딩 중...