5 pounds beef shoulder roast
1 large onion — chopped
6 cloves garlic — chopped
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
2 tablespoons Hungarian paprika
4 ounces Gebhardt’s Brand chili powder
1/2 cup Chimayo ground New Mexican red chile — medium hot
1/3 cup Bueno brand ground New Mexican red chile — hot
3 tablespoons Wyler’s granulated chicken broth
8 cups beef broth
1 cup strong black coffee
2 squares Goya brand semi-sweet Mexican
— chocolate 1/4 cup masa harina
__ For the beef broth __ 3 pounds beef bones
2 stalks celery
2 carrots — unpeeled
2 medium onions — unpeeled cut in 1/2
2 cloves garlic — whole, unpeeled
5 bay leaves
This is the chili I made for my friend Wat Hughe’s 1998 bi-annual chili party. This is a Texas style red chili. Texas chili has no tomatoes but more importa ntly NO BEANS! Some of the ingredients I used, like the chocolate and the Wyler ‘s granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds. I pretty much winged it during the preparation but kept track of what I did so I could write it down. I think this batch turned out pretty darn good.
Rub the beef roast down good with a BBQ spice rub. I used Texas Two Step BBQ R ub For Beef available from Texas Two Step Foods, P.O. Box 1328, Tomball, TX 77 377. Wrap tightly in plastic wrap and refrigerate overnight. The next day smo ke the beef roast for 3 hours at 225 degrees over pecan wood chunks.
Meanwhile, brown the beef bones in a large stock pot. Fill the pot with water and add celery, carrots, onion, garlic and bay leaves. Simmer on very low heat for 10 hours. Strain the broth removing the bones and vegetables.
Dice the beef roast into 1/2″ cubes. Brown in a large cast iron dutch oven chi li pot. Add a little vegetable oil if necessary. Brown the beef in small batc hes covering the bottom of the pot in a single layer. After the last batch is browned, remove from the pot and add the chopped onion and garlic. Stir until the onions are soft and lightly brown. Return the beef to the pot. Add the ch ili powder, ground red chile, paprika, cumin, and oregano. Add 8 cups of beef broth and bring to a simmer. Add the chocolate, granulated chicken broth, and coffee. Simmer uncovered for 10 hours on the lowest possible heat. Add more b eef broth if the level boils down.
Mix the 1/4 cup of masa harina with 3/4 cup of water. Stir into the chili and simmer until thickened.
Chili is best when it has had some time to age, at least a week is good. Serve in a bowl with a hot, fresh flour tortilla.
Compliments of Garry’s Home Cookin’ http://cooking.netrelief.com