Wild Idea Buffalo Recipe of the Week - TEXAS RED CHILI

This week's Wild Idea Buffalo Recipe of the Week is - TEXAS RED CHILI. Oh yeah, heat these cool Fall days and nights up with this week's recipe of TEXAS RED CHILI! Made with Wild Idea Buffalo - 3 LBS. CHUCK ROAST. Also using Mild and Medium Hot Chilies and Spices. You're going to love this one! You can find this recipe or purchase the Wild Idea Buffalo - 3 LBS. CHUCK ROAST along with any of the Wild Idea Buffalo Products all on the Wild Idea Buffalo website. Enjoy and Eat Healthy!  https://wildideabuffalo.com/


TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently.  To avoid getting the chili to hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper.  I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good!  I hope you enjoy it too.

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces

4  – tablespoons olive oil
                                           
4– tablespoons butter
                                                                   
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano

2 – tablespoons cumin

2 – tablespoons Mexican chili powder

1 – tablespoon salt

1 – teaspoon black pepper

3 – Texas sweet onions, about 7 cups

6 – garlic cloves, diced, about 3 tablespoons

2 – cups organic beef broth

2 – cups water

4 – dried Ancho chilies, stems removed, seeded and coarse chopped

6 – dried medium red chilies, stems removed, seeded and coarse chopped

1 – fresh Serrano chili, stem removed, seeded and finely chopped

1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice

*optional ½ – teaspoon cayenne pepper

 Preparation:


1 - Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.

2 - In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.

3 - Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.

4 - Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.

5 - Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.

6 - Add the broth and water to the pot, stirring again as above.

7 - Reduce heat to simmer and cover the pot.

8 - Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.

9 - Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.

10 - When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.

11 - Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.
https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili




Wild Idea Buffalo - 3 LBS. CHUCK ROAST

This versatile roast is loaded with flavor, making it a regular on the dinner table at the ranch. The chuck roast is cut from the chuck primal. It is best when braised. Great for pot roasts, BBQ, or Carne Asada. 3 lbs.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-lbs-chuck-roast