| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
10 |
servings |
INGREDIENTS
| 5 |
lb |
Beef shoulder roast |
| 1 |
lg |
Onion; chopped |
| 6 |
|
Cloves garlic; chopped |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Ground Mexican oregano |
| 2 |
tb |
Hungarian paprika |
| 4 |
oz |
Gebhardt's Brand chili powder |
| 1/2 |
c |
Chimayo ground New Mexican red chile; medium hot |
| 1/3 |
c |
Bueno brand ground New Mexican red chile; hot |
| 3 |
tb |
Wyler's granulated chicken broth |
| 8 |
c |
Beef broth |
| 1 |
c |
Strong black coffee |
| 2 |
|
Squares Goya brand semi-sweet Mexican chocolate |
| 1/4 |
c |
Masa harina |
| 3 |
lb |
Beef bones |
| 2 |
|
Stalks celery |
| 2 |
|
Carrots; unpeeled |
| 2 |
md |
Onions; unpeeled cut in 1/2 |
| 2 |
|
Cloves garlic; whole, unpeeled |
| 5 |
|
Bay leaves |
INSTRUCTIONS
BEEF BROTH
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 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
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
Recipe by: Garry Howard - Cambridge, MA garry@netrelief.com
Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on Aug 6,
1998, converted by MM_Buster v2.0l.
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