I am pleased with the turnout of my chili and of the Red River Shootout. First and more importantly, at their 100th match up, Texas beat OU 45 to 12. The past 5 years as a transplanted Texan, living in Oklahoma has been difficult. OU has absolutely dominated Texas during the past five matches. This year has been a great year for Texas; I look forward to the rest of the season.
As for the chili, I believe that this is the best batch I have made. It had the requisite amount of spiciness with the depth and complexity of flavor that I expect from chili. I am very pleased with the switch to 100% chipotle chilies and the chipotle infused olive oil. They made for an excellent change to my recipe. I believe there are three secrets that make my chili good
- I cook it the night before. The flavors have time to marry, giving the chili a depth of flavor that really makes it interesting.
- I cook the meat over low heat, adding half the chili powder for the chili directly to the meat. This accomplishes two things. First, it makes the meat tender. Secondly, the meat becomes super seasoned. The meat adds to the chili not the other way around.
- Cocoa. I know that sounds like a weird ingredient, but it gives chili that depth and character that it just could not have with out it…
MAN IT WAS GOOD THIS YEAR! Accompanied by smoked bacon and jalapeño corn bread…brother you cannot go wrong. What a good day!
Technorati Tags: Chili
Red River Shootout
Texas
OU
6 comments:
Great lookin' chili and cornbread!
Perhaps you are unaware, but the PC Police have changed the name from "Red River Shootout" to the more tame "Red River Rivalry"....guns, you know.
Yeah, that is a bunch of crap. It is the Red River Shootout.
I'm sorry --- are those beans I see in your chili?
As a 7-time judge at the world's biggest chili cook-off (Chilympiad), I would have to disqualify your "chili" immediately. Maybe beans are a suitable "filler" somewhere north of the Red River, or maybe east of the Sabine --- but here in Texas, beans are not an acceptable ingrediant in chili.
I know, I know...I was born and raised in Texas. I am well aware of the restriction of beans. According to my recipe "16 oz pinto beans (some feel that beans are evil and don't belong in chili...your choice).” I add them because I like them.
Okay, that tears it. You've inspired me to post my original chili recipe myself. Feel free to come by and check it out.
By the way, I've linked to you from my PneumaBlogs page as well.
Rich.
BlogRodent
So ... I'm wondering. Did you ever make that chili recipe of mine? If you did, how did it fare?
Rich
BlogRodent
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