The Texas Chainsaw Massacre is a well known cult classic horror film. Funny thing is- it's not that bloody and (SPOILER ALERT) only one person is killed by a chainsaw. What's not so funny- its rather disturbing and quite unsettling. It was filmed over a month in Texas, in Summer, in 100+ degree temperatures. The gross heat and decomposing meat things all make for a vividly horrific tale of the mad and macabre. Scare factor: high, really high. If you are a fan of horror and haven't watched this one in a while- what are you waiting for?
In the spirit of brutal heat, Texas, and meat we made Texas Chili. I did some research to find out what makes a 'Texas' chili. Beef brisket, chipotle peppers and cumin seemed to be the most used items. I combined a few ideas from several sources and came up with this slow cooker recipe.
Texas "Chainsaw" Chili
1 onion, minced
1/4 c chili powder
1 can tomato paste
3 tbsp olive oil
8 garlic cloves, minced
2 tbsp ground cumin
1/2 tsp dried thyme
1/2 tsp celery salt
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (28 oz) can diced tomatoes
2 cups low sodium chicken broth
1/4 c minute tapioca
3 tbsp soy sauce
1 can chipotle in adobo sauce, minced
2 tbsp brown sugar
approx 2 lb beef brisket, cut in cubes
salt and pepper to taste
Place all ingredients in slow cooker. Stir to combine. Cook on low for 9-11 hours. If the meat doesn't fall apart at 9 hours, cook longer until it does. Skim the fat off the top, add salt and pepper to taste.
I like my chili topped with ample sour cream and cheese- cuts down on the heat. You can also top with avocado, scallions, onions, tomatoes or even fried onion rings.
*A full can of chipotle peppers made a moderately spicy chili. Use less than a can for less heat. Add some cayenne for more heat. And always run away from people brandishing chainsaws.