11 Jan 2015 steve   » (Master)

Rainwater Reptile Ranch Chili

It’s hard to believe I’ve been blogging for more than a decade and never posted the recipe for the Rainwater Reptile Ranch chili. The weather has been cold this weekend. We just made a big batch of it last night and the recipe card is sitting here in front of me. This recipe has evolved and changed over the years. It started out when I was dating Susan and wanted her to experience this staple of Texas cuisine. That early attempt was based on reverse engineering the ingredients listed on a package of Wick Fowler’s 2 Alarm Chili that I spotted in a grocery store. I figured if I had the right stuff in approximately the right proportions and threw it all in a pot, I’d get close. Every batch changed for a few years as we consulted other chili recipes and made patches. It eventually began to stabilize into this recipe. The cinnamon is a nod to the Cincinnati variety of chili Susan experienced in her college days.

It will be obvious as you read the ingredients list that we are not chili purists by any means. We add beans, tomatoes, and even use alternative meats in our chili. I blame my parents. They raised me on a chili recipe that would barely fit even the most liberal definition today. It was more like a ground beef stew or soup than actual chili. I’ve had a lot of different bowls of chili in my life and loved most of them. So don’t worry too much about purity and give it a try!

Rainwater Reptile Ranch Texas Chili
Revision level unknown [September 1993]

Ingredients
2.5 lbs ground turkey – we use 2 packages of Jennie-O extra lean. You can substitute ground beef or other types of meat if preferred.
1 or 2 large yellow onions, diced
32 oz salt-free tomato sauce (if you’re using canned, 4 8oz cans)
8 oz red wine
5 large fresh tomatoes without skins (or two 14oz. cans tomatoes)
1 cup dried pinto or pink beans (or two cans of ranch style beans, or no beans at all if you’re a purist)
2 tsp cumin
1.5 tsp paprika
.5 tsp ground mustard
.25 tsp cinnamon
.5 tsp garlic powder
1/2 cup chili powder (that stuff from the grocery store simply will not do, and it’s mostly salt. For great chili you want the good stuff from someplace like Pendery’s – we use a combination of Pecos red and several other varieties – darker flavors with medium heat are our favorite)
dash of cayenne pepper
1 tbsp oregano
1 tsp cilantro
1 tbsp cornmeal

Garnishes
1 diced white onion
your favorite type of cheese

Prepare the beans first. Dump 1 cup of dried beans into a 3 quart or larger pot of water. Bring it to a boil, turn it down to medium low for two hours. Check the water level occasionally and add water if it gets to low. In the last half hour drop in .5 tsp salt.

In a 6 quart pot or dutch oven, put in half of the diced onions, the tomato sauce, wine and tomatoes. Put the pot on low heat. Stir in the dried spices and chili powder. Don’t put the cornmeal in yet.

Prepare the meat. Add a little olive oil to a frying pan. Set heat on medium-high. Put a quarter of the diced onions into the pan and let them sizzle a little bit. Add half the ground meat and brown it. With turkey and some other meats, you’ll need to use the spatula to break the meat into the granularity you want in the final chili while you’re browning it. I prefer fine granularity of meat in my chili but others prefer larger chunks of meat. Once the meat is browned, dump the entire contents of the pan into your your chili pot. With 2 lbs of meat, you’ll need to repeat this process twice. If you’re using a meat other than turkey, you may need to adjust the spicing. You may also want to add a little salt with some meats.

When the beans are ready, drain and dispose of the water they boiled in, rinse them in a colander, then add them to the big chili pot. By the time your meat and beans have been added, your chili should have reached a boil. Let it boil for ten minutes, then turn the heat on the pot down to simmer. If the consistency is too thick, add a little water. Let the pot simmer for several hours, stirring occasionally. The taste will continue to improve the longer it simmers. About 10 minutes before serving, stir in the cornmeal. With meats that tend to be a bit greasy, like ground beef, the cornmeal will greatly improve the consistency of the chili.

Serve in a bowl and garnish with diced white onions and cheese on top. Serve with crackers or fritos. Enjoy with friends on a cold day whenever possible.

Syndicated 2015-01-11 17:41:27 from Steevithak of the Internet

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