Kaai's Texas Chili

I got this Texas style (no beans added) chili from Ka'ai, that's actually made with more pork than beef. Base recipe is actually not that spicy despite the addition of habanero peppers, adjust with cayenne or other high heat spice if you want it hot.

Ingredients Directions

  • 1 lb of beef cubed (stew meat is a good option)
  • 1 lb of pork cubed (any cheap cut)
  • 1 lb of Italian sausage (hot or sweet)
  • 2 yellow onions
  • 5-6 cloves of garlic
  • 1/2 cup of tomato paste (or most of a small can)
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp black pepper
  • 4-5 Roma tomatoes, skinned (or a can of diced tomatoes)
  • 3/4 cup beer (brown ale is good)
  • 3/4 cup beef stock
  • 2 tbsp apple cider vinegar
  • 2 habanero peppers
  • 1/4 cup fresh oregano
  • 1/4 cup fresh parsley
  • pinch of fresh nutmeg
  • 1/2 tsp cayenne pepper (or to taste)

  1. Brown meat in batches, with a little salt and oil to get started, set aside
  2. Remove excess oil if needed, then cook onion until brown
  3. Add garlic and sweat
  4. Add tomato paste and fry briefly
  5. Add spices to bloom
  6. Add tomatoes, beer, stock, and vinegar
  7. Add the seared meat
  8. Puncture habanero peppers several times with a fork and add whole
  9. Cook covered on low for about 45 minutes, remove habanero peppers early for less spice
  10. Add parsley, oregano, nutmeg and cayenne to desired spice level, cook covered on low for 15 minutes
  11. Remove lid early if too watery, or add more stock/beer if too dry.
  12. Remove lid and cook for 15 minutes on low
  13. Let sit for a few minutes and serve

Notes

Use fresh nutmeg, grated on a micro plane.
You will eat an embarrassing amount after making it.

Original Recipe

  • Ka'ai

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recipes/kaai_s_texas_chili.txt · Last modified: 2022/03/21 19:41 by phook

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