The look of it is perfect to me. I love a thicker chili, but can’t argue with the taste. I love hot but there is too hot.
Throw in some canned tomato fillets and some cumin, oregano, granulated garlic, paprika, beef broth.
Ya gotta experiment..I always try to make very small batchs until I get it figured out. I can hardly wait for my mouth to get right again so I can cook up some more. It is time for tamles and chili YUM!
ron- there is about 2 tbls of adobo sauce. the rest of the coloring comes from the spices i used and a 7oz can of salsa ranchera. there aren’t any tomatoes except the little bit in the ranchera. I also used some homemade chorizo (minus the vinegar) along with the beef.
big g- oh how i wish i would have followed your recipe. i really like coming up with things on my own, so i read a few recipes and free balled it from there. it was definitely thick and very spicy, though i could have handled even more heat if it were a different kind. i think i used too much chili powder and ground chipotle. don’t get me wrong, it was good and the beef was very tender, i just would have liked it more had it been yours.
matty373, too spicy, too thick????
That looks great! Nice job; I am a big fan of real (as opposed to ground) beef in chili. Looks like a rich base of chiles and tomatoes. Is there a good bit of chipotle in adobo, giving that deep color & texture to the sauce?
Inspired by several of you, I attempted my first batch of Texas chili today (xmas dinner with family earlier in the week). Not sure how I screwed up, but it took me 2 pieces of cornbread and 3 yuenglings just to get through half a bowl. Either I am a wuss or I used too much something. I took a picture, but can’t figure out how to post it.
OK, I figured it out.
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