Slow Cooked Texas Style Chili Con Carne

all right so today on the menu I got some chili I'm gonna do for you guys usually I'll do the meat sludge chili which is basically ground up meat that everyone does usually I mean I like that usually I'll just do that on chili dogs or nachos or something like that but what I'm gonna do is like a Mexican style like chili con carne chili con carne ya what I'm gonna do is like a Mexican style chili which is basically this close to Texas style as possible I don't even really know what Texas style is all I know is that they don't use beans they don't think they use the tomatoes and all it is is stock and beer and just as simple as possible some dried chilies in there I'm not gonna use chili powder what I'm gonna do is take some dried chilies and rehydrate them in water and then blend them up and throw them in with the meat with it along with some stock and some jalapenos and onions and stuff like that so let's see how it goes all right so the first thing I'm going to start out with for the base of the chili I'm going to use two onions I have three jalapenos I'm gonna dice up and I have about six cloves of garlic as well [Music] all right so for the actual Chili's I'm gonna put it in the chili you have chile de árbol I got some pasilla peppers and some guajillo Chili's the only spicy ones are the the chile de árbol so if you don't like it too spicy don't put too much in what I'm gonna do is toast them in a pan right here make sure you don't toast them too much because they're gonna get bitter and it's not gonna be good you just want a really light color like that get a medium low heat and put some hot water and then I'm gonna soak those in there as you can see I took the stems and the seeds out and I'm also gonna toast those in the pan right here as well and then you can see it you got a little bit of color but not too much so you want to soak these for about 15-20 minutes so they get really pliable and soft I'm just not gonna take too long you can see right there now to kind of soften up a little bit then we got a blender I'm gonna throw these in the blender and then reserve some of that liquid because you're gonna need it to put in there so it gets nice and pureed up just like that and all you're looking for is like a paste kind of consistency to that and then if you want to clear your sinuses out go ahead and stick your face in that right there it'll help you out it's pretty good what I'm gonna do is just set it off to the side I got a little under 2 pounds of chuck roast that's cubed up I'm gonna salt and pepper that and then mix it up a little bit I got a hot pan with some vegetable oil now I'm gonna do two batches because if you put too much meat in at one time it's gonna steam and you're not gonna get any color on the meat so once that's browned up we're gonna take the meat off to the side we got some nice fond building up in the bottom right there which is gonna be good for the flavor I'm gonna sit and put the vegetables back in salt and pepper that and then sweat it down for a couple minutes so it gets a little translucent I got about a tablespoon of some oregano use Mexican oregano but I only had Italian and then I did about a teaspoon of cumin if I had more I would use more but that's all I had then I got some hipster reporter right here I'm gonna deglaze you're gonna get a nice rich chocolatey flavor from that and all you're gonna do is reduce that on high for about three minutes so you know it reduces down to about half we're going to throw back in the meat with all the juices and then we have that chili paste we're gonna put in there as well and then I'm gonna mix that in and then I'm also using vie froth right here is low sodium be froth and I just put it back in the blender so I can get the rest of that chilli paste out I ended up using about a little more than half the box of the broth and then to thicken it up I have some corn masa right here I'm using two tablespoons of that about a half cup of the broth I'm just going to mix it up until you get it kind of like a paste and then we're gonna pour back into the chili and so then I'm gonna cooks down you're gonna get a good like corn flavor do it it's gonna thicken it up and it's gonna smell like tamales if you like that kind of smell I think it smell pretty good we're just going to mix it up like that then all you're gonna do is throw a lid on it put it on a low simmer for about two-and-a-half hours and then to go with it I'm gonna do some rice I have three cloves of garlic with some oil that I'm gonna kind of saute down a little bit I'm gonna do one cup of basmati rice because I like the basmati rice meat use whatever rice you want but I'm gonna just fry that up till it comes a little translucent I got two cups of water now I'm gonna put in there and I have some bullion tomato bullion and chicken bullion so for every cup of water I use one teaspoon of bullion I'm doing one of each and then bring that up to a boil like that set the timer for 18 minutes put a lid on it and then after the 18 minutes don't lift the lid up for at least five to 10 minutes just so you if you get you it'll help you get your rice nice and fluffy like that and that's pretty much it pretty simple then after about two and a half hours your Chili's gonna look like that it's still gonna thicken up a little bit ah that's what it looks like so far also to go with it I'm gonna do a little bit of avocado then I'm just gonna put in a bowl right here and I'm using the juice of one lime and just some kosher salt and I'm just gonna mix it up like that pretty simple all right so obviously this chili isn't your traditional chili that everyone likes to do I think it's Texas style I'm not sure so if anyone watches this and you're from Texas tell me what I did wrong tell me what you usually do how to make it different and more legit this is just you know my interpretation of it if you don't like really spicy food this probably isn't for you if you don't like the taste of enchiladas like the enchilada sauce and you probably won't like this but I thought it was awesome I'll probably do it again you know there's a million different ways to make chili so I mean you could add beans in there I'm sure you know a lot of people probably hate putting Beason or chili but I like that as well I really don't have any one way I would make it I'll probably throw some canned tomatoes in there also which is making pretty good you need a little bit of acid in there I think but yeah look good to me tell me what you guys think and once again I want to thank you guys for watching I'll see you guys to get on the next video peace out [Music]

Channel: Chef Boy RG

Views: 161,688

Rating: 4.8083296 out of 5

Keywords: texas chili recipe, texas chili con carne, chili recipe, spicy chili recipe, chili con carne, texas chili, how to make chili, how to make texas chili, homemade chili recipe, homemade chili, slow cooker chili, slow cooked texas style chili con carne, slow cooker chilli con carne, chile con carne, slow cooker, texas style chili recipe, crockpot chili recipe, texas chili recipe no beans, texas chili con carne recipe, chili colorado, chili colorado recipe, recipe

Id: fUeuenuTuIE

Length: 6min 29sec (389 seconds)

Published: Wed Dec 12 2018