To my horror I discovered there wasn't a chili thread.
Today I'm making a new test recipe for Texas style chili.
Just one of many Texas style chilies.
This one is 2 and about 11 ounces cubed USDA PRIME chuck roast frozen and cut up in small 3/8ths inch cubes.
It has a chopped red jalapeño seeds removed.
3/4 cup of red New Mexico chilie powder.
1 14.5 ounce can of diced tomatoes.
1 tablespoon cumin.
1 tablespoon paprika sweet.
1 medium peeled Gayla apple grated.
1 cup of water.
Pinch of salt garlic powder and black pepper.
Brown meat and mix the rest in cover and let simmer till meat is tender.
Will add oregano later and adjust spices.

Look y'all this is probably one of the best concoctions I have ever came up with.
Less is more big time with this one.
The fruitiness of the red New Mexico chili powder really shines through with a bright brilliant flavor.
This powder is just ripe red New Mexico chilies.
If you try this don't add spices that will overpower the taste of these chilies.
I'm very happy with it as it is.
Can't say enough good about it.

Looks real good! I've learned over the years that when a beef stew or chili recipe (with beef) calls for a certain amount of water, I substitute the same amount of fresh brewed coffee. For some reason the coffee really compliments the beef. Kahlua (or Kamora, which is much cheaper) in a smaller amount (~25% of the water called for) also adds some complexity to it and sweetens it slightly. Depends on what your looking for.
Surprised to see grated apple in the mix, I've never tried but I will!! Apple might be better with a pork based chili, I don't know... never tried it with a beef combo. Thanks! Looking forward to trying this.

[mention]rhines81[/mention]
I used the apple to offset the small amount of bitterness of the chilies and the sourness of the tomatoes.
It literally disentagrated.
Not for sure it did anything but I think it did.
Some people use mangoes to do the same thing.

Here it is cooked.
Didn't use masa this time wanted to keep it thin for crackers.