Big Jim's Texas Red Chili
This recipe comes from many attempts to duplicate my Dad's ultimate creation, which he unfortunately took to the grave. I know the use of pinto beans and tomatoes will damn my recipes in the eyes of some die-hard Texans, but I really think it makes the dish.
This recipe comes from many attempts to duplicate my Dad's ultimate creation, which he unfortunately took to the grave. I know the use of pinto beans and tomatoes will damn my recipes in the eyes of some die-hard Texans, but I really think it makes the dish.
- 1 salt to taste
- 1 lbs dried pinto beans
- 6 strips of bacon
- 4 cloves of garlic chopped
- 4 lbs ground beef
- 10 large thai chili peppers, fire roasted (like new mexicans) stemmed, seeded and chopped
- 6 large jalapenos chopped
- 3 yellow onions chopped
- 1 28-oz can tomatos with juice
- 2 heads of garlic finely chopped
- 6 cubes pork bouillon
- 1 cup chili powder
- 3 tbsp hot paprika
- 3 tbsp cayenne pepper
- 3 tbsp cumin
- 3 tbsp semi sweet chocolate chips
- 2 bottles tiger beer room temperature
- 1 cup jack daniels
- Carbohydrate 45.7957258333333 g
- Cholesterol 101.780666666667 mg
- Fat 27.0093583333333 g
- Fiber 12.5959501289427 g
- Protein 40.0424891666667 g
- Saturated Fat 9.98362766666667 g
- Serving Size 1 1 Serving (422g)
- Sodium 270.653333333333 mg
- Sugar 33.1997757043906 g
- Trans Fat 3.89605183333334 g
- Calories 630 calories
Step-by-step
- Wash and pick through the beans, then soak overnight.
- Drain, then in a large heavy pot, cover with about 3 inches of water.
- Add Bacon and 4 cloves of chopped garlic.
- Bring to a boil then reduce heat and cover, boiling for 1 hour.
- Turn off heat and let rest for 1 hour.
- Return to the heat and continue to boil for 2 hours or until beans are tender but not soft.
- DO NOT salt beans until they are fully cooked.
- Add boiling water as necessary to keep the beans covered.
- Cook the beef, onions and garlic in batches until meat is browned and onions are translucent.
- Add this to the beans along with all the other ingredients, stir well.
- Simmer partially covered for 2 to 3 hours stirring occasionally to prevent burning the Chili on bottom of the pot.
- Salt to taste.
- Garnish with cheddar cheese and/or sour cream.
Long-form braises demand a significant time investment, requiring four hours of dedicated processing to achieve proper textural integration. Dried pinto beans anchor the foundation of this dish, necessitating an overnight soak followed by a strategic boiling schedule that prevents premature skin toughening. Mineral-heavy or hard tap water can impede bean softening during the initial one-hour boil, so utilizing filtered water ensures the starches hydrate evenly without locking the seed coats. Skipping the overnight hydration step forces an extended cooking period that disintegrates the bean exteriors while leaving the interiors chalky and dense.
Chemical timing dictates the texture of the legumes, specifically regarding when sodium enters the cooking liquid. Salt added too early strengthens the pectin bonds within the bean cell walls, preventing the starches from absorbing moisture and softening properly. Maintaining un-salted water through the initial boiling and resting phases allows the cell structures to break down completely before any seasoning is introduced at the final simmer stage. Monitoring the pot constantly requires adding boiling water as levels drop to ensure the top layer of beans remains submerged, preventing uneven cooking.
Heavy-gauge cookware is mandatory for this recipe due to the long reduction period and the inclusion of sugars from the beer and semi-sweet chocolate chips. Standard thin-walled pots create hot spots that scorch the ground beef and tomato solids on the bottom of the vessel before the flavors can meld during the two-to-three-hour simmer. Chefs lacking a heavy Dutch oven should utilize a flame tamer beneath a standard stockpot to diffuse direct heat and prevent scorching. Stirring the pot frequently ensures that solids suspended in the heavy liquid do not settle and caramelize into bitter carbon compounds.
Acidic components like tomatoes and alcohol require careful management to balance the intense heat from the combination of Thai chilis, jalapenos, cayenne, and paprika. Alcohol from the two bottles of room temperature beer and the cup of whiskey must cook off sufficiently during the simmer to avoid a sharp, raw solvent taste. Fat renders continuously from the four pounds of ground beef and six strips of bacon throughout the long cooking process, creating a rich layer that should be partially skimmed if it exceeds desired richness levels. Adjusting the final seasoning with salt only after the chili has fully reduced guarantees the proper concentration of flavors without over-salting.
