Chef Billy Parisi - This is the BEST Chili I've Ever Had
The recipe for Texas chili, also known as a bowl of red, is highlighted as a traditional dish with a rich history dating back to the 1800s in San Antonio. The process involves using a variety of chilies, including anchos, guajillos, and a hot chili de arbol, which are toasted and simmered to enhance their flavor. The beef, preferably chuck roast, is cut into cubes, seasoned, and seared in bacon fat to add richness. The chili is further flavored with a blend of spices, including cumin, coriander, and allspice, which are toasted and ground. Unique ingredients like coffee, beer, and bittersweet chocolate are added to deepen the flavor profile. The chili is simmered for several hours to allow the flavors to meld, with masa harina used as a thickening agent. The dish is traditionally served without beans, but with toppings like cheddar, onions, and jalapenos, and is best enjoyed with cornbread.
Key Points:
- Use a variety of chilies (anchos, guajillos, chili de arbol) for depth of flavor.
- Sear beef in bacon fat for added richness and flavor.
- Incorporate unique ingredients like coffee, beer, and chocolate to enhance taste.
- Toast and grind spices (cumin, coriander, allspice) for a complex flavor profile.
- Simmer for 2-3 hours and thicken with masa harina for the perfect consistency.
Details:
1. 🍲 The Origin of Texas Chili
- Texas chili, known as a bowl of red, is revered for its unique blend of tender beef, chilies, and spices, setting it apart from other chili varieties.
- The dish originates from the 1800s, credited to the chili queens of San Antonio, indicating its deep historical roots and cultural importance in the region.
- These chili queens were street vendors who popularized the dish, making it a staple in Texan cuisine and an integral part of San Antonio's cultural identity.
- Over time, Texas chili has evolved, influencing modern culinary practices and becoming a symbol of Texan heritage.
- Despite variations, the core ingredients and cooking method remain a testament to its historical authenticity and enduring popularity.
2. 🌶️ Preparing the Chilies
- Use an assortment of chilies, including six anchos, three guos, and one chili de Arbol, to enhance the dish's flavor.
- Remove the seeds by pulling off the stem, ripping open the chili, and scraping out all seeds for optimal taste.
- Lightly toast the chilies in a large cast iron or carbon steel pan over medium heat for 2-3 minutes until aromatic, enhancing their flavor profile.
- Simmer the toasted chilies in water, ensuring they are submerged, over low heat for 30 minutes to soften them, making them easier to blend into the dish.
3. 🥓 Bacon and Beef Preparation
3.1. Bacon Preparation
3.2. Beef Preparation
4. 🧅 Cooking the Onions and Softening the Chilies
- Bacon is cooked until crispy, and the rendered fat is used as a cooking medium, with half saved for future use.
- Beef is seared in two batches to ensure even Maillard reaction, cooking cubes for 3 to 4 minutes per side until well browned.
- Two large yellow onions are diced, with sweet or white onions as alternatives, contributing to the dish's base flavor.
- Eight cloves of garlic are smashed and minced, adding aroma to the preparation.
- Chilies are softened, though specific methods or types are not detailed in this section; additional information could enhance clarity.
5. 🍅 Making the Chili Base
- Begin by sautéing onions in bacon fat for 5 minutes until lightly browned. Lower the heat and continue cooking for 10 more minutes, stirring occasionally, to enhance sweetness.
- Prepare the chili mixture by soaking and rinsing chilies under cold water. Blend these with two Chipotles, Adobo sauce, and two cups of beef stock until smooth.
- Add garlic to the onions and sauté briefly until fragrant, for about 30-45 seconds. Incorporate 3 tablespoons of tomato paste, cooking for 3-4 minutes until it achieves a rust-like color, to deepen the dish's savory profile.
- Integrate a quarter of the chili mixture to meld flavors, followed by adding beef, a cup of strong coffee, half the crispy bacon, and a bottle of Pilsner beer, infusing the mix with complex flavors.
- Finish by pouring in two cups of beef stock, 8 oz of tomato puree, and the remaining chili sauce. Season with coarse salt and bring to a boil, ensuring the mixture is well-combined and flavors are balanced.
6. 🧂 Adding Spices and Flavor Enhancements
- Add 4-5 allspice berries, 1 cinnamon stick, 5-6 cloves, 2 teaspoons coriander seeds, and 3 tablespoons cumin seeds to a medium-sized sauté pan.
- Toast spices over medium heat for 3-4 minutes while constantly moving them to enhance aroma and flavor.
- Combine toasted spices with 2 tablespoons oregano in a spice grinder or mortar and pestle, and grind until smooth.
- Add the spice mixture to chili, stir, and taste.
- Simmer chili on low heat for 2-3 hours with the lid on, tasting after 1 hour to adjust spices if needed.
- In the last 30 minutes of cooking, remove lid to reduce and concentrate flavors.
7. 👑 The Chili Queens Legend
- The Chili Queens of San Antonio emerged as key figures in the mid-1800s, significantly influencing the culinary landscape by popularizing Texas Chili.
- These pioneering businesswomen sold a unique dish of beef and chilies, creating a cultural phenomenon that extended beyond local markets.
- Texas Chili became widely recognized and spread throughout the region during cattle drives, establishing itself as a staple on Chuck Wagons and embedding itself into Texan culture.
- The Chili Queens' influence extended beyond food, contributing to a rich cultural heritage that celebrated communal dining and local flavors, solidifying chili's place in Texas identity.