Texas Red Chili Reimagined - and it's GREAT
This isn't just any chili recipe – we've taken the classic robust and spicy flavors of Texas Red Chili and infused them with the aromatic and vibrant essence of Mediterranean cooking. Imagine the smokiness of the Chipotle chilis, the heat of the Chili De Arbol and the cumin, blending seamlessly with the fresh zest of oregano, all coming together in a hearty, soul-warming dish.
Equipment
- 1 Rondo pot
- 1 Food processor
Ingredients
- 4 Amarillo Aji
- 4 chipotle chilis in adobo sauce
- 3 large onions cut into batons
- 750 ml homemade beef stock
- 1 kg tomatoes chopped
- 250 g tomato paste
- 3 tbsp oregano
- 4 bay leaves
- 1 rind of Parmesan
- 3 tbsp avocado oil
- 6 cloves garlic
- 3½ kg meat
Instructions
- grab your kitchen shears and cut off the tops of the chillies
- open them up and remove all the seeds
- cut them into chunks
- add them to a cold pan and roast them a little bit to release the essential oils
- rehydrate them by adding water to cover them
- cover with a lid, switch off the heat and then let them rest for 20 minutes
- cut the meat into chunks, a little bit bigger than bite size
- add the meat in an oven pan and season it with sea salt
- place it in the fridge to rest for 20 minutes
- add the chillies in the food processor together with the liquid from the pan
- add 250 g of tomato paste
- add 5 large cloves of garlic
- add the chipotle
- add crushed cumin
- add 2 tbsp of black pepper
- add 1 tbsp of citrus peppercorn
- add 1 tbsp Amarillo paste
- add a pinch of salt
- start the food processor to create a smooth paste
- in a preheated rondo pot running at 230℃-446℉ add avocado oil
- add the cut meat in batches and sear them on all sides
- turn down the heat and take out the meat
- add the onions in the rondo pot
- add half a liter red wine good to deglaze the pan and then with your wooden spoon you help it to lift up all that font you have in the bottom
- add the homemade beef stock
- add the chilli paste
- add 1 kg of chopped tomatoes
- add 3 tbsp of oregano
- add the meat into the sauce
- add 4 bay leaves
- add a rind of Parmesan
- bring it to a simmer and cover it with a lid for at least 2 hours before you check in again
- cook it until the meat is tender
- add the juice of 3 limes
- let it rest for 10 minutes
- ready to serve