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)
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.
6003 N 16th St, Phoenix, AZ 85016