Hey Guys,

I have been making AustinAgChef's chili for a little while tweaking the recipe to taste, and it is a good what I would call a Texas Red Chili.

In the winter I will often get Chili Con Carne on rice when out for Mexican. The flavor profile is similar yet so different from a red chili. I assume Mexican style does not have tomato, but what would you sub for the base? Does anyone have a good Mexican Chili Con Carne?

you need to add cinnamon and chocolate.

This is outstanding.

https://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html

ETA - missed your Mexican comment so not sure if that changes things.

Can you post the thread with AustinAgChef's recipe?

Interesting choice of words using "Inferior"

I could not determine which bowl is superior or inferior as one thing is Texas Chili and the Serious Eats recipe is a different dish altogether. It is arguably more like Carne Guisada than Chili.

Some days I might be in the mood for the Red Chile Stew and some days I want a bowl of Texas Chili. They may be first Cousins, but, they are not necessarily fungible

I think you missed the point of the post, Fido.

Sooner Born said:

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I think you missed the point of the post, Fido.

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Agree. It's about how annoying gatekeepers are.
I'll also use fish sauce in my bolognese. Same reason, same result.

If you're not using fish sauce in your chili you're missing out.

barnacle bob said:

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I assume Mexican style does not have tomato, but what would you sub for the base? Does anyone have a good Mexican Chili Con Carne?

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FIDO*98* said:

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Make a Chili gravy with 1/4c peanut oil, 1/4c flour, 1/4c Gebhardt's Chili powder, 1c water, and 1c high quality beef broth. Salt to taste

Add in 2 cups of your favorite homemade Beef Chili

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Wifey wanted Cheese Enchiladas for dinner so here you go.

This is the exact recipe and ratios I posted. Left to right. Leftover Chili (just a basic quick weeknight recipe), Oil + flour + Gebhardt, making the chili roux, added the liquid and brought to a simmer to thicken. I did add a little salt at this point. You could stop here and have 2 cups of basic Tex-Mex enchilada sauce.




After adding the 2 cups of leftover Chili it should look familiar to anyone who's ever ordered Enchiladas with Chile con Carne at a Mexican restaurant in Texas.

FIDO*98* said:

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barnacle bob said:

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I assume Mexican style does not have tomato, but what would you sub for the base? Does anyone have a good Mexican Chili Con Carne?

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FIDO*98* said:

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Make a Chili gravy with 1/4c peanut oil, 1/4c flour, 1/4c Gebhardt's Chili powder, 1c water, and 1c high quality beef broth. Salt to taste

Add in 2 cups of your favorite homemade Beef Chili

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Wifey wanted Cheese Enchiladas for dinner so here you go.

This is the exact recipe and ratios I posted. Left to right. Leftover Chili (just a basic quick weeknight recipe), Oil + flour + Gebhardt, making the chili roux, added the liquid and brought to a simmer to thicken. I did add a little salt at this point. You could stop here and have 2 cups of basic Tex-Mex enchilada sauce.




After adding the 2 cups of leftover Chili it should look familiar to anyone who's ever ordered Enchiladas with Chile con Carne at a Mexican restaurant in Texas.

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Looks awesome.
And done without fish sauce...

How about sprinkling some pure msg in there? Is that cool or no?

It's the only way to go.

Not gonna lie I bought a container of Accent and that **** makes everything better.

schmendeler said:

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Not gonna lie I bought a container of Accent and that **** makes everything better.

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It was fine until you admitted it to the gatekeepers here at Texags.

That's ok. Some would probably call me a gatekeeper on here.

Sooner Born said:

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I think you missed the point of the post, Fido.

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Shocking.

Hey Jimmy,

There are a lot of good tips on this thread, AustinAg's recipe is on page 2.

https://texags.com/forums/67/topics/1960537/1

schmendeler said:

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Not gonna lie I bought a container of Accent and that **** makes everything better.

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For some reason the nutrition label on a can of accent always made me chuckle.

Ingredient: monosodium glutamate


It is the only product I have noticed that has an ingredient list and not an ingredients list.

Quote:

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This is outstanding.

https://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html

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I concur.

The trick is to undercook the onions. Everybody is going to get to know each other inside the pot.

Jimmy McNulty said:

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Can you post the thread with AustinAgChef's recipe?

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Here you go

AAC's Chili

bup said:

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Quote:

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This is outstanding.

https://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html

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I concur.

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That's what I started with for my chili recipe, but have since added more chiles and cut the amount of stock in half. I found theirs a *tad* watery for my taste, but YMMV.