Steve Whiting
TVWBB All-Star
A couple of Sundays ago we were going thru several days of constant rain so I pulled out some Tri-Tip I had done the week before and made a dutch oven full of Texas Red Chili. This lasted almost the week before I was scraping the bottom of the bowl.
First the mix. The spices soak in the wine for a minimum of 30 minutes.
Most recipes call for beer but my wife cannot have gluten so we switched to wine. Works well I think.
While that's happening I cube the Tri-Tip. This has been previously smoked and then frozen.
Then I chop 3 large onions. They go in the dutch oven along with some minced garlic to
soften while the spices are still getting to know the wine.
In goes the meat and after 15 minutes or so I add the mix.
Finally the tomato sauce is added and the pot gets covered and cooks away for 1.5-2 hours.
The last 15 minutes I add some corn starch and water to thicken it a bit.
A dollop of sour cream and a sprinkle of cheese and I'm ready to eat.
First the mix. The spices soak in the wine for a minimum of 30 minutes.
Most recipes call for beer but my wife cannot have gluten so we switched to wine. Works well I think.
While that's happening I cube the Tri-Tip. This has been previously smoked and then frozen.
Then I chop 3 large onions. They go in the dutch oven along with some minced garlic to
soften while the spices are still getting to know the wine.
In goes the meat and after 15 minutes or so I add the mix.
Finally the tomato sauce is added and the pot gets covered and cooks away for 1.5-2 hours.
The last 15 minutes I add some corn starch and water to thicken it a bit.
A dollop of sour cream and a sprinkle of cheese and I'm ready to eat.
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