Texas red
Ingredients
Pepper puree
Chili
Spice dump
Instructions
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Pepper puree
Using kitchen shears, take the stem and seeds out of all of the dried peppers, then cut the larger ones into strips. Place in a saucepot with the water, pressing down on the peppers to make sure they are all covered. Bring to a boil, then simmer on medium-low heat while browning the meat, 15-20 minutes.
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Chili
In a skillet in batches over high heat, cook the stew meat, carne picada, and andouille sausage until browned. Add to the crock of a slow cooker.
Transfer the contents of the saucepot into the carafe of a blender and blend until smooth. Add to meat in the slow cooker.
Use the additional cup of water to rinse the inside of the blender carafe, placing the top on it and shaking vigorously, then add the contents to the slow cooker. Add the generous pinch of kosher salt.
Open the beer and add to the slow cooker. Stir well, then set the slow cooker on high for 2-2 1/2 hours.
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Spice dump
After the slow cooker has finished, stir the chili well and check for meat doneness as well as for salt. Add more salt if necessary.
Add all of the spices to a spice grinder and grind until well-combined. Save approximately one tablespoon of the spice mixture; add the rest to the pot. Stir to combine well, then set the slow cooker on low and cook for 1-1 1/2 hours.
Uncover and check salt level - add more if need be. Add the remaining spice dump and let cook on low for another hour before switching to warm until ready to serve.