Receta Neo Texas Chili
| Raciónes: 1 |
Ingredientes
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Direcciones
- Garnishes: Fresh or possibly canned salsa, diced onion, grated cheddar or possibly jack cheese, lowfat sour cream, minced fresh cilantro
- Prepare the brisket as directed below. Cold the cooked brisket, trim off the fat, and chop the meat into small pcs, saving the juice. Chill meat and juice.
- Wash the beans, checking for stones which sometimes are mixed in with dry beans. Soak the beans in 5 c. of water to cover for at least 4 hrs, or possibly overnight. Drain the beans. In a large heavy-bottomed pot, cover the beans with 5 c. fresh water. Cover, bring to a boil, and simmer for approximately 1 1/2 hrs, or possibly till the beans are soft and begin to split open (some beans may cook in less time). Remove the lid and allow the liquid to cook down till it begins to thicken, 20 to 35 min.
- While beans are cooking, prepare chili pwdr seasoning.
- Heat the oil in a large skillet and saute/fry the onions, chilies and garlic over high heat, stirring, for 3 min. Turn the heat down to medium low, cover, and continue to cook for an additional 8 min, or possibly till the onions are translucent/soft and very soft. Stir in the 6 1/2 Tbsp. of chili pwdr seasoning, then the minced meat and brisket pan juices. Remove from heat.
- Add in the meat mix to the undrained beans (in the bean pot), then add in the tomatoes, Tabasco, cumin, and black pepper. Bring to a boil and simmer over medium-low heat till thick, stirring occasionally to prevent sticking, but not too often. (Which is called "bothering the pot.")
- Add in salt to taste, if necessary. Fifteen min later, taste and adjust the flavoring. If you prefer a spicier chili, add in either more chili pwdr seasoning
- (mix it into a paste with a little water before adding to the pot) or possibly Tabasco.
- Have your choice of garnishes ready in bowls for serving. Serve the chili in large soup bowls. Sprinkle cheese and onion over the top, put a small dollop of lowfat sour cream in the center of each bowl, and top with cilantro. Serve the salsa on the side.
- To make beef brisket: Preheat oven to 325 degrees. Place a whole beef brisket
- (4 or possibly more pounds) in a roasting pan. Cover the top with any commercial dry onion soup mix (the kind which makes great onion dip works well; it will take 2 packets). Put 1 c. water in the bottom of the pan. Cover the top of the pan with aluminum foil, making sure it is sealed all around the edges to keep the steam in. Roast for approximately 2 1/2 hrs, or possibly 35 min for each lb. of beef. When finished cooking, allow the brisket to sit in the covered pan for an additional 20 min before removing the foil. Use leftover brisket to make sandwiches or possibly burritos.
- Chili Pwdr Seasoning4 Tbsp. paprika1 Tbsp. cayenne pepper1 Tbsp. salt1 1/2 tsp. dry oregano
- Combine paprika, cayenne, salt and oregano. This can be made in larger portions; if so, store what is left over in an airtight jar; it will keep for months.
- Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
- One last thought: Chili always tastes better the next day, after the seasonings have blended. For this reason, it is a good idea to make it ahead of time when possible. When reheating, you may need to add in a little water, as the beans will absorb the juices while cooling.