Spicy Texas Red


Does the weather suck outside? Do you find yourself working your butt off shoveling snow, literally? Well let’s not tolerate that! Warm yourself up with a nice bowl of Texas Red, or even better bake up some potatoes and slather them up with this spicy recipe. This the real deal, meat only, you want to add beans? Do it at your own risk, a couple hours into the process.
4 strips bacon finely chopped

3 pounds of ground/cubed red meat (game meat works great here)

1 1/2 cups diced onion (white or yellow preferred)

1/2 head of garlic, minced

8-10 Hatch green chiles, finely chopped

1/2 can of chipotle chiles in adobo, finely chopped

14 oz Petite diced tomatoes (can drained of half its juice)

The seasonings:

1 tablespoon salt

1 tablespoon black peppercorns

6 tablespoons chili powder

2 tablespoons cumin (Whole)

1 table spoon oregano (Mexican)

Toast and roast the seasonings, then morter them together

The wet:

32 oz. beef stock

12/16 oz. Medium beer (don’t go to hoppy)

A couple shots of tequila

The thick:

1/2 cup corn meal or masa
Start by rendering out the bacon deliciousness in a cast iron or thick bottomed pot. Over medium-high heat brown all your meat or cook until there isn’t any pink. Toss in the onions and garlic, cook 5 minutes, add the tomatoes and chilies, 3 more minutes. Add in the seasonings and the wet. Stir to combine, bring to a simmer and then low and slow for 3 – 4 hours partially covered. With about 30 min remaining before you want to serve, check the thickness, add more beer or stock if too thick, add corn meal if too thin.

Served with Cheddar, Cilantro and Green Onions for toppings, and a bake potato or corn bread.