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Old 03-23-2006, 09:24 AM   #1 (permalink)
Big & Brassy
 
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Location: The "Canyon"
Mister Coaster's Texas Red Chili

I have placed 3rd in 2 chili cookoffs with this recipe. This Texas chili recipe is a long process that adds spices to the simmering meat at specific times to ensure a balance of spice and heat are maintained. These additions are called “dumps” and can be prepared at the start of the cooking process and simply added when called for.


3˝ lbs. tri-tip roast, cubed
˝ lb. pork sausage
3 tsp. Kosher salt
1˝ tsp. ground black pepper
2 tsp. garlic powder
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 onion, finely diced
Cornstarch

Base Ingredients:
2 cans chicken broth
1 can tomato sauce
6 oz Snappy Tom or Spicy V-8
1 tsp. onion powder
2 Tbs. garlic powder
2 Tbs. chili powder

Dump #1

2 Tbs. chili powder
5 tsp. ground cumin
1 Tbs. Tabasco sauce

Dump #2
˝ tsp. cayenne pepper
1˝ tsp. Tabasco sauce
1 tsp. crushed red pepper
1 Tbs. chili powder
Kosher salt to taste (+/- 1 tsp.)

Dump #3
5 tsp. Cornstarch (mixed with water to form a paste)
1 Tbs. garlic powder
1 tsp. brown sugar
1 tsp. crushed red pepper
˝ tsp. cumin
Kosher salt to taste (+/-1 tsp.)

In a frying pan, over medium heat, cook the red and green bell peppers and onion. Do not brown, only lightly cook, no more than 5 minutes. Set aside.

Brown the tri-tip and sausage together along with the garlic, salt and black pepper. Do not drain liquid, place meat and liquid in a large stock pot and add the “base ingredients." Add the pepper & onions. Bring mixture to a boil then reduce heat to lowest setting cover and simmer for a total of 3 hours, adding the dumps at the times indicated.

At 1˝ hours, add dump #1, stir well, replace lid.

At 2 hours, add dump #2, stir well, replace lid.

At 2˝ hours, add dump #3, stir well, replace lid.

When 3 hours has elapsed, chili will be done, you may add cornstarch to thicken broth, if desired. I usually add quite a bit, but in small steps. Serve with chopped raw red onions and shredded sharp cheddar cheese. If you really want to go the distance, serve in sourdough bread bowls.
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Old 03-23-2006, 11:11 AM   #2 (permalink)
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Location: Chicago
that sounds really tasty - ever try cooking the roast whole - then shredding it when it's cooked? (though it m ight take more than 3 hours to cook it)
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Old 03-23-2006, 12:49 PM   #3 (permalink)
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I have thought of that. Actually, I had thought of using my smoker to cook it to give it a real smokey charictor. I was worried that the amount of spices and other stuff in the chili would overpower the smoke flavor. I'll have to try it someday.
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