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  • Geist im Glas’ Texas Red Chilli


Geist im Glas’ Texas Red Chilli

How to make Berlin's best chilli at home.

Makes ca. 5 litres  

Sauce Base

1 large red onion, diced

1 large white onion, diced

1 full bulb of garlic, minced

10g cumin powder

10g coriander powder

1000g red bell peppers

300g chipotles in adobo sauce, blended with one fresh red habanero

500ml beef stock

300ml chicken stock

vegetable oil, salt and pepper to taste

Meat Rub

1000g beef Züngenstück

10g chipotle powder

10g smoked hot paprika

10g brown sugar

10g salt

Smoke prep

500g smoking chips (applewood or hickory) for oven smoke

200ml bourbon

To finish

2cl lime juice per litre

Fresh coriander

Soak the wood chips in equal parts bourbon and water for at least an hour. Strain and let settle for 20min. Cut the meat into one-inch squares and rub with the meat rub. Set up a stovetop smoke in the pan you’ll finish the chill in. This means: spread the strained wood

chips onto some aluminium foil and set them up like you’re lighting a bonfire, piled up in the middle. Blowtorch the whole thing and set on a stovetop hob to keep the chips smouldering from the bottom.

Put a slotted broiler tray over the smouldering wood chips. Spread the seasoned meat pieces onto a lasagne tray and put it on top of the broiler tray. Put a lid on the whole thing and adjust the heat of the hob to create an even smoke. Smoke the meat for around three hours.

Let the meat cool. Grill the whole red bell peppers until blackened. either on a hotplate, griddle pan or frying pan. Transfer them to a tupperware container with the lid on to steam them. !

Let the peppers cool until you can handle them. Peel the skins off, take the seeds and stalks out/off and reserve any liquid. Puree the peppers into chunky pieces (not fully pureed).

The next day, fry the onions and garlic. in the wiped out pot used for smoking. Add the meat and fry off for about 2min, add the coriander and cumin and fry for about 5min. Add the pureed chills, red pepper mixture and stocks. Add water if needed and simmer for around two hours until the meat is tender and the sauce has thickened.

Add the lime and fresh coriander and simmer for one more hour. Serve with sour cream and deep-fried then salted tortilla strips.