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My Best Texas Red Ever

Hotch
Hotch Posts: 3,564
edited December 2015 in EggHead Forum
We have the annual HOA Chili Cook Off today. I made my first batch of Red and it has the usual heat as I like. But some one kept saying it was a little to hot so I decide to change my recipe to tone down the front end heat but try to keep the warm back side and long finish.

 I must say this is the best Texas Red I think I have ever made! And she agreed.......

From the pan:



Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
BGE Chiminea
Prosper, TX
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Comments

  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    looks great brother Hotch!!  
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • GATraveller
    GATraveller Posts: 8,207
    Looks killer. Recipe? 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    Good looking from here. Hope it is the winner. 
    Large, small and mini now Egging in Rowlett Tx
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    That looks excellent! 
    Living the good life smoking and joking
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  • Carolina Q
    Carolina Q Posts: 14,831
    Looks great!! Cindy's? 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hotch
    Hotch Posts: 3,564
    Carolina Q said:
    Looks great!! Cindy's? 
    Yes, as with most Red's, you typically start with a good base recipe. I use two or three. Mostly Cindy's but I also like Tolbert's. Sometimes simple is better. Then make adds, omissions or adjustments. Then work on the browning of the protien. Some will rinse after, I prefer not to. I go for a good Miallard reaction. Nice and brown. 
    Then is all about each dump, bring to a boil and then time of simmer. I typically have 4-5 dumps. The last one should be for the final salt adjustment and flavor pop.

    There just isn't anything better the a good bowl of Red, hunk of fresh cornbread and a cold beer.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • bgebrent
    bgebrent Posts: 19,636
    That looks mighty fine!
    Sandy Springs & Dawsonville Ga
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  • frognot
    frognot Posts: 103
    edited December 2015
    Think I need to move into your neighborhood. Looks mighty tasty!

    Thinking about doing some chili tomorrow.
    Allen, Texas          LBGE, Orange Thermapen (fastest and easiest to find)



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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looks like you forgot the beans. :fearful: 

    i keeed, I keeed. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Hotch said:
    Carolina Q said:
    Looks great!! Cindy's? 
    Yes, as with most Red's, you typically start with a good base recipe. I use two or three. Mostly Cindy's but I also like Tolbert's. Sometimes simple is better. Then make adds, omissions or adjustments. Then work on the browning of the protien. Some will rinse after, I prefer not to. I go for a good Miallard reaction. Nice and brown. 
    Then is all about each dump, bring to a boil and then time of simmer. I typically have 4-5 dumps. The last one should be for the final salt adjustment and flavor pop.

    There just isn't anything better the a good bowl of Red, hunk of fresh cornbread and a cold beer.
    Thanks. I wish I could make mine that color. Mine tastes great, but it's always a "bowl of brown". =) It's the chili powder, I know, but the only red I can find is cayenne! Looks good until dump 3, but five more tbls of brown chili powder is hard to overcome! :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hotch
    Hotch Posts: 3,564
    Carolina Q said:
    Hotch said:
    Carolina Q said:
    Looks great!! Cindy's? 
    Yes, as with most Red's, you typically start with a good base recipe. I use two or three. Mostly Cindy's but I also like Tolbert's. Sometimes simple is better. Then make adds, omissions or adjustments. Then work on the browning of the protien. Some will rinse after, I prefer not to. I go for a good Miallard reaction. Nice and brown. 
    Then is all about each dump, bring to a boil and then time of simmer. I typically have 4-5 dumps. The last one should be for the final salt adjustment and flavor pop.

    There just isn't anything better the a good bowl of Red, hunk of fresh cornbread and a cold beer.
    Thanks. I wish I could make mine that color. Mine tastes great, but it's always a "bowl of brown". =) It's the chili powder, I know, but the only red I can find is cayenne! Looks good until dump 3, but five more tbls of brown chili powder is hard to overcome! :)

    I use a mix of both light and dark. Fiesta has a great light chili powder but is just a bit coarse on the grind. Makes for good texture in the gravy if that is what you like. Google their Bollinger Fiesta Spices web site and order online. but Gebhardt's is a great med-dark chili also.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks, I'll check 'em out.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • caliking
    caliking Posts: 19,780
    So...... what time should I come over ? :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Hotch
    Hotch Posts: 3,564
    caliking said:
    So...... what time should I come over ? :)


    @caliking About 2:00 for the Chili Cook Off and 7:00 for the Christmas Party.

    8:00 if all you want is my Deep Fried Bourbon Shooters with a Chocolate Maple Bourbon Drizzle.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • blind99
    blind99 Posts: 4,974
    Hotch said:

    8:00 if all you want is my Deep Fried Bourbon Shooters with a Chocolate Maple Bourbon Drizzle.


    what the WHAT?! ?!  on my way...
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • henapple
    henapple Posts: 16,025


    Passed out with a bowl of Texas Red. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Hotch
    Hotch Posts: 3,564

    The 4 judges were the local Fireman. A great bunch of guys. Wanted to taste the Apple Pie Moonshine we have for the party but not goanna happen due to being on shift, maybe another day when off shift.

    One down and now on to the party.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • frognot
    frognot Posts: 103
    edited December 2015
    Congrats Hotch! Nice lookin' trophy right there.

    You flung a chili cravin' on me this morning so I moved my cook up to today. Did the same old recipe for many years so am playing around with a new one. Not quite there yet but getting closer to what I'm lookin' for.

    Could sure go for some of them Deep Fried Bourbon Shooters with a Chocolate Maple Bourbon Drizzle. Those are mighty tasty!
    Allen, Texas          LBGE, Orange Thermapen (fastest and easiest to find)



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  • Botch
    Botch Posts: 17,395
    From @Botch to @Hotch, that looks great!
    Gotta ask though, what exactly do you mean by "a dump"?  I shall write no more to keep this civilized.   :s

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • Austin Egghead
    Austin Egghead Posts: 3,966
    Hotch said:

    The 4 judges were the local Fireman. A great bunch of guys. Wanted to taste the Apple Pie Moonshine we have for the party but not goanna happen due to being on shift, maybe another day when off shift.

    One down and now on to the party.

    Way to go Hotch.  Congrats
    Large, small and mini now Egging in Rowlett Tx
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    I love the Texas red chili and obviously your is delicious and award winning.  I agree with your advice to brown the protein.   I worked with guy from Texas that made great chili too.  He told me the secret was making sure the ground beef and diced onions were the first layer and should be completely browned until the onions were carmelized and unrecognizable.  Good advice.  

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • frognot
    frognot Posts: 103
    Botch said:
    From @Botch to @Hotch, that looks great!
    Gotta ask though, what exactly do you mean by "a dump"?  I shall write no more to keep this civilized.   :s

    You lose some flavor (or the tastes change) from some spices during a long cook so some folks add mixtures of spices (aka, a dump) at different points of the cooking cycle. What and when is part of every cook's recipe.
    Allen, Texas          LBGE, Orange Thermapen (fastest and easiest to find)



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  • Hotch
    Hotch Posts: 3,564
    @Hawg_Fan Yep as frognot said making great Texas Red is really about layering flavors and heat profiles. Setting the base is typically done with the browning of the protien. Then you decide if you continue with or without the protien. Some will start the Red Gravy solo or build it with the protien. Care should be taken that you do not over cook the protien as it can, depending on what cut, break down and come apart.
    Next after the liquid gravy it is time to start building heat, flavor and texture. This is done by adding you spices and chili powders at different times and durations.
    I usually have 3-4 of these. And then the last is always to balance the salt and add in those spices that may have faded and those that you want to be the "Front End" of your flavor profile. 
    It may sound funny but a great bowl of Red should be an experience like travel down a path of multiple heat levels, locations (up front, all over or back end) and flavors.  The start, the middle and the finish. All of this with different levels of heat and what I call the carry through. 
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • bluebird66
    bluebird66 Posts: 2,953
    Looks great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • YukonRon
    YukonRon Posts: 17,261
    Love Texas Red!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • texaswig
    texaswig Posts: 2,682
    Looks good. Congratulations on the award. Nothing better than other enjoying your food/ hard work. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Hotch
    Hotch Posts: 3,564
    Thanks guys
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • SGH
    SGH Posts: 28,989
    @Hotch
    Congratulations buddy. Glad to see a fellow egger kick azz!! 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Hotch
    Hotch Posts: 3,564
    SGH said:
    @Hotch
    Congratulations buddy. Glad to see a fellow egger kick azz!! 
    Thanks. How did the cook go?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Carolina Q
    Carolina Q Posts: 14,831
    Ok, I haven't made chili in quite a while now. This got me in the mood. Sorta. =) I prefer the beef cubed rather than ground. So, I cubed (3/8 x 3/8-ish) 3+ lbs of beef this afternoon. By the time I finished, I decided it was too late to start the cook. So into the fridge until tomorrow. It'll probably be brown instead of red again, but it'll still be great. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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