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Smoky Joe s Texas Red Chili
Ingredients:
5 pounds beef shoulder roast
1 large onion -- chopped
6 cloves garlic -- chopped
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
2 tablespoon Hungarian paprika
4 ounces Gebhardt s Brand chili powder
1/2 cup Chimayo ground New Mexican red chile -- medium ho
1/3 cup Bueno brand ground New Mexican red chile -- hot
3 tablespoon 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
Instructions:
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 importantly 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 Rub For Beef available from Texas Two Step Foods, P.O.
Box 1328, Tomball, TX 77377. Wrap tightly in plastic wrap and refrigerate
overnight. The next day smoke the beef roast for 3 hours at 225F 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 chili pot. Add a little vegetable
oil if necessary. Brown the beef in small batches 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 chili 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 beef 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
Posted to the BBQ List by "Garry Howard" on
Aug 6, 1998. |
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