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Thread: Old school texas chilli

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    Old school texas chilli

    Oh my god had to post this because just made it and it's Devine I've tweaked it slightly to make it dukan friendly but even without the slow cook it's tasting mega
    Ingredients
    3 pounds beef shoulder, cut into large cubes
    Sea salt and freshly ground black pepper
    2 tablespoons ancho chili powder
    1 tablespoons ground coriander
    1 tablespoon ground cumin
    1 tablespoon sweet paprika
    1 tablespoon dried oregano
    1/4 teaspoon ground cinnamon
    2 onions, diced
    10 garlic cloves, halved
    3 canned chipotle peppers in adobo, chopped
    1 jalapeno, seeded and chopped
    1 teaspoon sugar
    2 tablespoons tomato paste
    1 (28-ounce) can whole tomatoes, crushed by hand
    In a large soup pot, Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, . Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with yogurt

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    ​Thank you for this recipe! I had found this once before, made it, LOVED it, then forgot to save the recipe. After googling for it unsuccessfully, I joined this site. I had a feeling this recipe had been found here since I had this URL saved on my desktop. This recipe is fantastic and I am thinking that it is better than my regular chili. Love the ancho and chipotle peppers in it and that it doesn't call for the ubiquitous ground beef. A big thank you from this Anglophile across the pond!

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    Quote Originally Posted by Laurab21 View Post
    Oh my god had to post this because just made it and it's Devine I've tweaked it slightly to make it dukan friendly but even without the slow cook it's tasting mega
    Ingredients
    3 pounds beef shoulder, cut into large cubes
    Sea salt and freshly ground black pepper
    2 tablespoons ancho chili powder
    1 tablespoons ground coriander
    1 tablespoon ground cumin
    1 tablespoon sweet paprika
    1 tablespoon dried oregano
    1/4 teaspoon ground cinnamon
    2 onions, diced
    10 garlic cloves, halved
    3 canned chipotle peppers in adobo, chopped
    1 jalapeno, seeded and chopped
    1 teaspoon sugar
    2 tablespoons tomato paste
    1 (28-ounce) can whole tomatoes, crushed by hand
    In a large soup pot, Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, . Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with yogurt


    Question please..... where can I buy ancho powder and chipotle chillies in adobo sauce??? They havent got them in either Tesco or Sainsbury. When I make Mole I use anchos and chipotles which have been dried so I just soak them in hot water, would this do do you think? Not sure what adobe sauce is but have heard of it.

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    Start BMI: 31.9
    Current BMI: 28.8
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    % Lost 9.68%
    Quote Originally Posted by Vampyra View Post

    Question please..... where can I buy ancho powder and chipotle chillies in adobo sauce??? They havent got them in either Tesco or Sainsbury. When I make Mole I use anchos and chipotles which have been dried so I just soak them in hot water, would this do do you think? Not sure what adobe sauce is but have heard of it.
    Hi huni
    I got all mine from the Asian supermarket near me but I think waitrose do it as well xx

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    Might give this a go I love chilli!
    Starting Weight = 10st 11lbs at 1/1/13
    Weight aim = 9st

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    Quote Originally Posted by Laurab21 View Post
    Hi huni
    I got all mine from the Asian supermarket near me but I think waitrose do it as well xx
    i found both at my local Kroger store. I am in the U.S., in the Atlanta area.

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    Great recipe, made it this week in the slow cooker, just bunged everything in at the same time. It was yummy. Thanks for recipe.
    24/10/12- 141lbs,6/11/12-140lbs
    7/11/12-139lbs,14/11/12-136lbs
    21/11/12-STS,27/11/12-134lbs21/12/12-132lbs,28/12/12- not weighing this week! hoping to ignore Christmas damage,
    7/1/13-136lbs (+4lbs),12/1/13-133lbs (-3lbs) Christmas weight nearly gone,
    24/1/13-132lbs(-1lb),8/2/13-STS
    Bust -38 inches (was 39)
    Waist- 30 inches (was 34)
    Hips-36 inches (was 39)

    8/4/13- 138lbs (+8lbs) not as bad as I had expected!!!!

    5/8/13 - 137lbs ( had gone up to 144lbs) in week 1 of restart lost 6lbs
    30/8/13-135lbs
    13/9/13-134lbs





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