Recipe by Chef Nick #2
This is DYN-O-MITE Chili. Chili has a colorful history and is not a Mexican dish at all. It has roots in Spain and Portugal where a meat stew with peppers was made. Variations on this eventually made it to San Antonio, TX which many boast as having the best chili and is the home to the beginning of the Chili cookoff craze. Tradition has it that true Texas chili does not have beans. So this recipe does not include beans. You can vary the recipe by adding chopped tomato for a chunky rather than smooth stew. Serve with chopped jalapeno, cheddar cheese, and sliced green onion for garnish. This recipe originated from a discussion with a friend and customer about chili.
Top Review by ElvisPresley99
Totally Texas. WOW! We just enjoyed this for MLK Day lunch, and it is incredible. Coming from a former competitor on the chili circuits in Texas, you should be proud of such a recipe. Worked great as a Frito Pie! Oh, and yea.....there are NO beans at Terilinga! Nice job!
- 12 hot new mexico peppers, dried
- 2 1⁄2 lbs beef chuck roast, diced (we used a cut normally used for carne asada)
- 2 tablespoons shortening
- 1 3⁄4 cups beef stock
- 1 teaspoon beef base, add to prepared stock
- 1 3⁄4 cups chicken stock
- 1 teaspoon chicken base, add to prepared stock
- 1 tablespoon flour
- 8 ounces spicy tomato sauce
- 1 tablespoon Hungarian paprika
- 1 1⁄2 teaspoons onion powder
- 1 1⁄2 teaspoons garlic powder
- 6 tablespoons hot new mexico chile powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1 tablespoon cumin
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cayenne pepper
- 2 tablespoons masa harina (optional)
Directions See How It's Made
- Break off stems of the chiles and remove the seeds.
- Place chiles in pressure cooker.
- Add beef stock, chicken stock and enough water to cover.
- Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
- While this is cooking, dice your meat and measure out your spices.
- Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
- Add shortening to pressure cooker pan and brown meat.
- Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
- Stir in the chile puree.
- Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
- Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
- Bring mixture to a boil and cover the pressure cooker.
- Cover and pressure cook for 30 minutes.
- Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile).
- Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
- The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.