BW's Texas Red

Salads, slaws, veggies, chili, soup, anything you serve with a meal.

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bigwheel
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Postby bigwheel » Wed Jan 17, 2007 11:44 am

Originally pilfered this one off the ICS website. Tried it at a beer joint cookoff a few years back and hit 1st with it. Posted it over on Dave Klose's Forum and had several who tried it. Think it overall got some good reviews. I sub out hot mexican tomater sauce for the Hunts. I usually use "El Pato" brand but Kroger store brand aint bad neither...aint quite as hot but with good flavor. Cornstarch subs for arrow root just fine. In fact if I was gonna cook it believe I would cut back on the front end liquids and try to make it thicken up without any kind of thickners..cook with the lid off and/or crack the lid till it reduces itself and gets right. If you want to use chili grind meat instead of cubes cut the cook times roughly in half at each stage.

bigwheel

Dago Reds Wop 'n Good Chili
World Champion 2004

Source: Kathy Hipskind
Submitted By: www.chilicookoff.com



Ingredients:
See Instructions Below


Instructions:
Brown 4 lbs cubed tri-tip with 3 tsp salt and 1½ tsp white pepper. Place in stock pot and simmer on low heat for 3 hrs.

Add:
2 Cans Chicken Broth
1 Can Hunt's Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt’s)

@ 1 ½ hrs Add:
2 tbs chili powder (Gebhardt’s)
5 tsp cumin
¼ tsp msg
1 tbs tabasco sauce

@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 ½ tsp tabasco sauce
¼ tsp red jalapeno powder
1 tbs chili powder (Gebhardt’s)
Salt to taste

@ 2 ½ hrs Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
½ tsp red jalapeno powder
½ tsp cumin
Salt to taste

Gator wrote:bigwheel,

got anything that aint top secret you can share here?
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DATsBBQ
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Postby DATsBBQ » Wed Jan 17, 2007 2:02 pm

BW,
Never seen red Jalpeno powder. Would chipotle pwdr word as a substitute?
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bigwheel
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Postby bigwheel » Wed Jan 17, 2007 7:46 pm

Yeppers it work fine or even mo betta. That throw your heat a bit further back I think..which is usually good. You get a hold of artist in the field he give you a bite and it taste sorta sweet..then you thank him and walk about 10 feet it suddenly grabs you in the back of the throat and you say..whew that was hot. That is whut comp chili is all about. Just tickle em on the lips and tongue..then give em the sledge hammer on the back side.

bigwheel
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DATsBBQ
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Postby DATsBBQ » Wed Jan 17, 2007 7:54 pm

1/2" cubes or 1" cubes like for stew? I suspect the smaller the better. Had some "Chile Colorado" at a mexican place in Boulder a while back. Those cubes were the size of large new potatoes. Cut with a fork, I did. Served with some flour torts on the side.
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HOF
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Postby HOF » Wed Jan 17, 2007 10:30 pm

Bw, this must me the most intracate chili recipe I've ever seen. I love cubed chuck steak in my chili.

Thanks for the post. I'll have to try this during this cold snap. 8)
My greatest fear is when I die my wife will sell my fishing gear for what I told her I paid for it.
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DATsBBQ
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Postby DATsBBQ » Wed Jan 17, 2007 11:19 pm

I'm gonna have to try it. But I'll probally have to kick it up a bit cause it looks like it'll be a little wimpy :wink:
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bigwheel
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Postby bigwheel » Thu Jan 18, 2007 9:11 am

The hot tomater sauce kicks up the heat level purty good..if you use the El Pato brand.

bigwheel
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Postby Gator » Sat Jan 20, 2007 8:29 am

BW that looks like a good one, cant wait to try it!
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Postby Dallas » Sat Jan 20, 2007 9:03 am

Looks like a keeper for sure! We'll be trying it soon!
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Postby Gator » Sun Feb 11, 2007 7:19 pm

Threw down some BW Red tonite. Was very good, a bit spicy for the little guys but overall I liked it as good as my own recipe. Thanks BW. :chef:

For anyone wanting a milder version, back off the jalapeno and tobasco sauce to at least half, or super mild cut the jalapeno powder all together + cut the tobasco in half.

I used Lousiana Hot sauce instead of tobasco and Chipotle Chili powder in place of New Mexico Hot.

Thanks again Big Wheel, das a winna. :lol:
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