Texas Red - A Big Iron on His Hip
Texas Red - A Big Iron on His Hip

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, texas red - a big iron on his hip. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Texas Red - A Big Iron on His Hip is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Texas Red - A Big Iron on His Hip is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook texas red - a big iron on his hip using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Texas Red - A Big Iron on His Hip:
  1. Make ready 3.5 Tbsps Tallow/ Kidney Suet/ Cooking Fat
  2. Prepare 1-3 Lbs Steak/ Tri-Tip; Diced/ Cubed (you can use any non-ground beef here- but don't use any pre-marinated meat)
  3. Get 1 Tsp each; Oregano, Cumin, Salt, Cayenne
  4. Make ready 3 Tbsps Chile Powder
  5. Take 1 Tsp Tabasco
  6. Get 2 Jalapenos; Diced
  7. Prepare 1 Habenero; Diced
  8. Make ready 1 Other green or red pepper; Diced
  9. Make ready 3 Cloves Garlic; Chopped
  10. Take 3 Tsps. Masa Harina
  11. Prepare 1 Onion; Diced
  12. Prepare 1/2 Can or 14 oz. Crushed Tomatoes (or Diced)
  13. Take 3 Bottles or 36 oz. of Shiner Bock (or Mild Brown Ale, or Bock); which ever beer you include will impart a lot of flavor so be careful with putting something too intense in, there may be a clash
Instructions to make Texas Red - A Big Iron on His Hip:
  1. Sear Beef in Large Pot (use pot that can handle more than 36oz of liquid); Use a little tallow/ cooking fat to keep from sticking; Salt Beef judiciously.
  2. After Beef is Seared (can't see red on outside) add Peppers and Onions and sear for about 2 min or until slightly browned; Salt and Pepper the veg.
  3. Add Beer; Get contents to a boil, then reduce to low and simmer for 30 min; Cover
  4. Add spices (chile powder, cumin, cayenne, oregano, salt), garlic, tomatoes and tabasco; Simmer for 45 more minutes
  5. While the chili simmers, in a bowl combine Masa Harina, 1sp Chili Powder and some water; Mix until slightly soupy; After Chili finishes 45 min. simmer add Masa Harina into Chili; Simmer for 30 more minutes
  6. After final simmer check consistency is as you want it, if too soupy leave simmering longer; When adding time- remove lid and leave uncovered. Cooking longer will also reduce bitterness or spiciness if that is an issue. - - Often I end up cooking at the lowest boil I can get (maybe just above "low" on your range) for 2-3 hrs more- checking it every hour or so and stiring to keep sides from getting too gunky.
  7. In order to cook off alcohol you will need to cook for 4-7hrs total (even then there may be a little left). - Gets better after a day in the fridge; do not be afraid of the fat that solidifies at the top- that's flavortown. Feel free to skim approx. 3/4s of that off, if you want.

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