What does a little Dutch boy know about "Texas Chili"???
Well, nothing really but stay with me here. ;-)
I had REAL chili in Texas one time, and the experience never left me. Unlike the chili I knew, this was not ground beef, with beans and the usual flavors. From what I remember they called it "Texas Red". It was more like a stew, consisting of incredibly soft/fall apart meat with a spicy flavor. So here we go;
3 pounds of lean chuck cut into small small cubes. 2 jalapeno peppers, 2 ancho peppers, 2 tbsp cumin, 1-2 teasp. cayenne pepper, 2 tbsp garlic powder, 1 teasp oregano. Char the peppers and peel them. With a hand blender or food processor puree them with some water. Saute the beef in fat (I used bacon grease and butter). Next add the pepper puree and boil everything with some water for about 20 minutes. (about 1/3 cup). Now add the spices, mix well and let simmer for about an hour. Remove from heat and put in the fridge. When fat hardens, remove it from the chili. Now it's ready to heat up when you're ready for some authentic chili. (bring it to a boil when you heat it up) Serve with chopped onion. You could add a dollop of sour cream and shredded cheese.
Here's something for all of you that might like hot sauce.
This is so easy to make and the taste far surpasses any hot sauce you might buy in a store. go ahead and challenge that if you like ;-) I'll hold mine up against any out there.
In some water puree a habanero, serano and a red pepper (don't know the name of this one but it's not a chili pepper and it's not all that spicy). Next take some evoo, and on low to medium heat, warm the pepper puree. Let warm for about 7-10 minutes. Turn off heat and add 1 tbsp of dijon mustard and a dash of sea salt. Caution!!!!!!! This stuff is HOT.