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Leroy and Lewis Texas Red Chili (original, restaurant quantity)

Updated on 2 min read

Source: Leroy and Lewis New School BBQ

NOTE: this is the original recipe taken off the screenshot provided in the New School BBQ Youtube video by Leroy and Lewis. It makes a restaurant size quantity of 8 gallons of chili! See spreadsheet for home cooking conversion quantities.

Ingredients

For the chili meat:

  • 25740g beef barbacoa, coarse grind
  • 386g Salt
  • 5861g chili puree
  • 1615 chili seasoning
  • 7516 chili soaking liquid, reserved from puree

For the chili puree:

(Recipe yield: 4445 g puree; 5675 g reserved liquid; batch size 2-3x)

  • 522g ancho chili, stems removed
  • 522g guajillo chili, stems removed
  • 130g arbol chili, stems removed
  • 11395 g water

For the chili seasoning:

  • 565g ancho chili powder
  • 363 g garlic powder
  • 363g Cumin, ground
  • 161g cayenne powder

Directions

  1. Grind barbacoa through the 11mm die (coarse?). Add meat to stock pot over med low heat.
  2. Render fat from meat until entire mixture is cooked through. Stir regularly to prevent scorching on the bottom. Over med low this may take 90-120 mins.
  3. Strain rendered meat mixture to drain excess fat.
  4. Meanwhile, return stock pot to medium heat. Add chili soaking liquid, chili puree, chili seasoning, and salt to pot and bring to low boil, stirring constantly to avoid scorching.
  5. Once a low boil is achieved, add meat back to pot, stirring frequently. Bring to a low boil then reduce to a simmer, stirring frequently, about 30 kin. Taste to adjust seasoning.

For the chili puree:

  1. Bring water to a boil.
  2. Place chiles in a container and pour boiling water over them. Soak chiles in boiling water, 30 minutes or until completely soft. Remove chiles but reserve the soaking liquid.
  3. Ladle 2 C of soaking liquid into a vitamix and top with soaked chiles; puree until smooth, approx 2-3 mins. Once smooth, transfer to a storage container. Repeat until all chiles have been pureed. NOTE you will have about 5 quarts of soaking liquid left, DO NOT DISCARD.

Notes

  • 10/23 good first effort. Texture spot on, initially a little bitter. A few changes:
    • Used ~3.7 lbs meat
    • Salt: 2 tsp
    • Cider vinegar: 2 Tbs – needed a sour/acid note
    • Sugar/honey: 2 Tbs – counteracted bitterness
    • Puree: Added all the water and soaked chiles to blender on the basis that it was all ultimately going into the pot so draining only to add later seemed necessary.
  • Next time: be careful removing stems on dried peppers; use NM chili powder from Larry

Screenshots from L&L YT vid recipe

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