Texas Red

[CaptJack]

Texas Red
made with Top Sirloin & Leg of Lamb
slow cooked in the dutch oven
in the oven for 3 hrs
I used chili powder..
wish i had gone to the store to get fresh chilis
good... but could have been better

[Pullersboy]

Looks great!

[EliteDriver]

Mmmmmm.....

[sir shovelhands]

made with lamb?! That sounds goooood

[CaptJack]

it would have been if i'd gone to the trouble to go to the store and get fresh chilis
instead of using chili powder....

Texas Red
made with Top Sirloin & Leg of Lamb
slow cooked in the dutch oven
in the oven for 3 hrs
I used my coarse blade on my grinder to keep the meat chunky
especially since i planned on the long slow cook in the oven
both the beef and lamb were totally lean, no fat
i browned the meat & the onion in 2 tbls of bacon grease
i only used 2 tbls of chili powder, could have used 1 or 2 more
because i used 1 tbls of a spice mix
1 tbls of cumin
1 tbls of Piquin pepper instead of cayenne pepper, for the heat
1 diced sweet onion
2- tbls of minced garlic
2- 12oz brown ales for the liquid
2- small cans of tomato sauce
it was good, the meat was very tender from the long slow cook
it just didn't have as much chili pepper flavor as i like
wish i had gone to the store to get fresh chilis
..my chili is always better when i use fresh chilis instead of the powder
good... but could have been better
~~~~~~~~~~

update on the Texas Red
3 pork tamales
with the Texas Red over the top
with cheddar
nuked
with pico

[CaptJack]

here's the Martha Stewart version of Texas RED
click on the attachment to enlarge it & save it for printing

[pontiac]

Hmmm Martha Stewart bowl of red. Actually looks pretty good.

I can just see Po or Bolivar asking if anyone has some safflower oil or plum tomatoes.

[coy-ote]

I use the guajillo chili and the ancho chili but I never have toasted them I just steep them for a bout 5 minutes in hot water and then into the vitamix after de-seeding them and you are right the chili flavor is more earthy and aromatic when prepared this way. Same thing goes for fresh garlic, comino ,but it goes in a molcajete {mortar and pestle}my grandmother left me.

[Tejasbacon]

Nice

[sir shovelhands]

Here's an excellent discussion on texas red, from which I got a lot of info on which peppers I wanted to use:

http://www.seriouseats.com/2011/11/r...con-carne.html

Also, I do highly recommend using these instead of dried chipotles:



The flavor is awesome.