Mister Coaster's Texas Red Chili - Tilted Forum Project Discussion Community

Mister Coaster · 03-23-2006, 09:24 AM

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.

3½ lbs. tri-tip roast, cubed
½ lb. pork sausage
3 tsp. Kosher salt
1½ 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
½ tsp. cayenne pepper
1½ 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
½ 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 1½ hours, add dump #1, stir well, replace lid.

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

At 2½ 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.

maleficent · 03-23-2006, 11:11 AM

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)

Mister Coaster · 03-23-2006, 12:49 PM

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.

03-23-2006, 09:24 AM	#1 (permalink)
Mister Coaster Big & Brassy 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. 3½ lbs. tri-tip roast, cubed ½ lb. pork sausage 3 tsp. Kosher salt 1½ 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 ½ tsp. cayenne pepper 1½ 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 ½ 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 1½ hours, add dump #1, stir well, replace lid. At 2 hours, add dump #2, stir well, replace lid. At 2½ 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. __________________ If you have any poo... fling it NOW!

03-23-2006, 11:11 AM	#2 (permalink)
maleficent Junkie Moderator Emeritus 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) __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

03-23-2006, 12:49 PM	#3 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	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. __________________ If you have any poo... fling it NOW!