I've had a number of requests for the recipe for Chili's original "Texas Red" chili, now no longer available at Chili's restaurants (see my outrage here: http://drewciferstonezone.blogspot.com/2007/02/chilis-red-is-dead-long-live-red.html)
So here it is, as provided by their "guest relations" people. It is very similar to Drewcifer's own, only I add diced green chilis, and sometimes chopped red bell pepper.
Chili Meat 4 lbs.
Water 3 ¼ cups
Tomato Sauce 1 pound
Chili Spice ¾ cup (recipe attached)
Onions, Yellow, Diced 1 ½ pounds
Water 1 cup
Masa Harina 2 ½ ounces
1. Preheat a 6 quart stock pot over medium high heat.
2. Place the meat in the stock pot and cook to medium rare.
3. In a small bowl, combine the 3 ¼ cups water, tomato sauce, and chili spice.
4. Using a wire whip, mix well to make sure chili spice is evenly distributed.
5. Add the water, tomato sauce and chili spice mixture to the stock pot and bring to a slight boil.
6. In a separate saute pan, cook diced onions until they are transparent and lightly browned, and transfer to stock pot when cooked.
7. Cook at medium setting for 1 hour, stirring every 15 minutes.
8. In a separate bowl, mix 1 cup water with masa harina. Mix well with wire whip. Add to the stock pot and cook an additional 10 minutes, and serve.
Chili Powder ½ cup
Salt ⅛ cup
Ground Cumin ⅛ cup
Paprika 1 tablespoon
Black Pepper 1 teaspoon
Granulated Garlic 1 teaspoon
Cayenne Pepper To taste
In appropriate container, combine all ingredients until thoroughly mixed.
Yield: ¾ cup