Name of Recipe:Texas Chili
Number of People:4
Ingredients:
600 grams beef, minced
½ medium onion, coarsely chopped
60 grams tomato paste
2 tablespoons chili powder, divided use
1½ tablespoons cumin powder, divided use
½ teaspoon garlic powder
¼ teaspoon oregano
½ teaspoon paprika
½ teaspoon cayenne pepper
1½ tablespoon vegetable stock concentrate
450 milliliters hot water
Preparation:Mince meat (in 2 batches). Add onion, tomato paste, 1½
teaspoons of the chili powder and 1½ teaspoons of the the
ground cumin, vegetable stock & water. Set time for 30
min. speed 1 reverse. temperature 100℃ after 10 min turn
down to 90℃. In the mean time put the 1½ Tablespoons of
chili powder and ground cumin in small bowl or jar with a
lid add the rest of the spices and shake to mix. After the
chili has cooked for the 30 min add ½ of the spice mix set
time for 10 min - temp for 90℃ -reverse speed1. After 10
min add the rest of the spice mix and repeat. You can add
a can of beans at this time if you want. Texans say real
chili does not have beans but I like it either way.
We serve it with tortillas, cheddar cheese, jalapenos, and
chopped onions.
Tips/Hints:This recipe is based on Jim Ivy 1985 Terlingua World
Championship Chili Recipe. I usually use 1 tsp vege sal or salt in this recipe but since I
had made the vegetable concentrate I decided to try it and
it works well.
The chili powder I use is made with Ancho chilies which are
poblano pepper that are allowed to ripen and then dried. In
the USA they are packaged whole or ground. It is not a
very hot chili but has a lot of flavor. I use hot Hungarian
paprika but you can use sweet paprika.
