Texas Red
If you know beans about chili, you know chili ain’t got no beans!
If you know beans about chili, you know chili ain’t got no beans!
- 2 dried ancho chili, stemmed, seeded
- 2 dried chipotle chili, stemmed, seeded (or canned chipotles)
- 2 dried guajillo chili, stemmed, seeded
- 1 14.5oz can fire roasted tomatoes
- 1 beef or game stock (low/no sodium preferred)
- 2 tablespoons bacon fat, lard, or canola oil
- 2 ground venison or ground beef
- ½ yellow onion, very fine dice
- 1 jalapeno, stemmed and seeded, very fine dice (or leave seeds in for more heat)
- 2 garlic clove, pasted
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin
- Salt and pepper as needed
- ½ 12 oz beer (nothing too hoppy or malty (you know what to do with the other half))
Place chilies in a heat proof bowl, cover with hot water to rehydrate (15 minutes).
Remove chilis with tongs to a blender, add canned tomato and stock.
Blend until super smooth.
Heat fat in a heavy pot (dutch oven preferred).
Add onion and jalapeno, saute until translucent.
Add garlic.
Add meat, oregano, cumin, salt*, and pepper.
Saute until very well browned, but not burned.
Add beer and reduce liquid almost completely.
Add pepper/tomato puree from the blender.
Bring to an aggressive simmer, stir to prevent scorching.
Turn heat down low and simmer for about an hour with the lid on (stirring occasionally).
Remove lid and simmer to reduce until desired consistency.
Taste for seasoning and adjust as necessary.
Enjoy with Fritos and cheese! Other acceptable accouterments may include: sour cream, cilantro, diced red or yellow onion, saltines, or cornbread.
*remember that you can always add more salt later, but you can never take it out