barnacle bob said:

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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?

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FIDO*98* said:

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Should probably mix a tsp MSG and a Tbls Fish sauce and add to the Chili con Carne and yell "Umami Bomb!!!" when you serve it to guests

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Bruce Almighty said:

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I guess oregano gives chili a Mediterranean flair.

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schmendeler said:

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

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Txmoe said:

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schmendeler said:

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

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You misspelled "a-hole"

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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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