John K BBQ
TVWBB Wizard
In my opinion, Chili and BBQ are first cousins.. Chili was the first dish I ever cooked "from scratch" on my own, and I like almost every version of Chili I've had or tried. I saw this recipe for "Texas Red" or a "Bowl of Red" and knew I was going to have to try it. This isn't my first all meat chili, just first time in a little while. I'd say it turned out pretty well. Wifey really enjoyed it as did my 19 yr old son. 17 yr old daughter did not participate (go figure).
The recipe calls for using two different types of dried chilis, re-hydrating and then blending into a past with some roux and this was my first time trying this way of chili making. The process does take more than a little time but on a weekend in the winter when there's not much else going on, it was a nice way to spend an afternoon. I only got a few different pics, here they are with a couple of links at the bottom in case anyone wants to try the same recipe.
Here are the dried chilis. About 1/3 Ancho, and 2/3 Guajillo. Recipe calls for 5 oz + 16 oz of chilis. or 16 total. I went with 16 total. My 16 total was probably < 6 oz... this aspect of the recipe is a little wonky, but I followed everything else very closely. The I had to go to a specialty store to find the Sazon Goya. This is a really tastey spice blend and I would consdier it a "key ingredient"
Here's the chili simmering away on the stove top. I let it simmer like this for about an hour, then put the lid on the pot and stuck it in a 325 oven for about 3 hours.
Here''s my bowl... watchin' the Chiefs finally win a game by more than two touchdowns in the back ground! Go Chiefs!!! This bowl of chili was VERY filling. I shouldn't do it, but I'm normally in for two bowls of chili or gumbo because the first bowl isn't usually enough. After this bowl, my second bowl was only about a 1/4 serving...
Here's a link to the recipe https://www.meatchurch.com/blogs/recipes/texas-red-chili
Here's the video in case you wanna watch someone make it.
The recipe calls for using two different types of dried chilis, re-hydrating and then blending into a past with some roux and this was my first time trying this way of chili making. The process does take more than a little time but on a weekend in the winter when there's not much else going on, it was a nice way to spend an afternoon. I only got a few different pics, here they are with a couple of links at the bottom in case anyone wants to try the same recipe.
Here are the dried chilis. About 1/3 Ancho, and 2/3 Guajillo. Recipe calls for 5 oz + 16 oz of chilis. or 16 total. I went with 16 total. My 16 total was probably < 6 oz... this aspect of the recipe is a little wonky, but I followed everything else very closely. The I had to go to a specialty store to find the Sazon Goya. This is a really tastey spice blend and I would consdier it a "key ingredient"
Here's the chili simmering away on the stove top. I let it simmer like this for about an hour, then put the lid on the pot and stuck it in a 325 oven for about 3 hours.
Here''s my bowl... watchin' the Chiefs finally win a game by more than two touchdowns in the back ground! Go Chiefs!!! This bowl of chili was VERY filling. I shouldn't do it, but I'm normally in for two bowls of chili or gumbo because the first bowl isn't usually enough. After this bowl, my second bowl was only about a 1/4 serving...
Here's a link to the recipe https://www.meatchurch.com/blogs/recipes/texas-red-chili
Here's the video in case you wanna watch someone make it.
