RECIPE: How to make Texas red chili with TEXAZ Grill

Owner of Arizona's most Texas-centric restaurant since 1985, Steve Freidkin has strong opinions on what makes a great bowl of chili.

Number 1, no beans, ever.

Number 2, he uses ground beef brisket vs. ground or cubed chuck or sirloin.

Number 3, as a true spice maestro who's attended Texas A&M University's famed BBQ Camp (where an entire day is dedicated to the secrets of spices, with table after table piled high with different varieties of paprika, cayenne, coriander, cumin and more), Freidkin knows the secret to the perfect chili is pre-soaking the spices in light beer. This gives the chili a bold yet well-rounded flavor that keeps 'em coming back for more.

Texas Red (Chili)

Servings: 12

Preparation Time: 4 hours


4    pounds, coarse ground beef brisket
1/3    teaspoon    salt
2    cups        diced onion
2    tablespoons    minced garlic
1/2    cup        chili powder
1 5/8    tablespoons    paprika
1 1/2    teaspoons    whole oregano
1 1/2    teaspoons    whole cumin
5/8    teaspoon    cayenne
5/8    teaspoon    Tabasco sauce
1 3/4    cups        beer
2 1/2    cups        tomato sauce
3 1/4    tablespoons    corn flour
1    tablespoon    crushed red pepper flakes

Soak all spices in beer for 30 minutes.
Brown meat with salt and then skim fat.
Add onion and garlic, then simmer for 30 minutes.
Add spices and tomato sauce, then simmer on very low heat for 3 hours.
Skim grease as necessary.
Add corn flour mixed with 4 cups of water and simmer for 15 minutes.

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