Texas Chili Honcho
- 2 lb chuck roast
- 2 cup white onion ='s about 2 onions chopped
- 4 tbs chili powder
- 4 tsp garlic =’s 4 fresh cloves
- 3 tsp cumin
- 1/2 tsp oregano dried fresh works
- 1/4 cayenne pepper
- 1 cup tomatoes diced
- 28 oz chicken broth ='s 2 can
- 3 oz tomato paste ='s 1/2 can
- 15 oz red beans ='s 1 can drained optional
- 2 oz jalapeno =’s 1 jalap optional diced
- 2 tbs Dawgs Bark
- 1/4 tsp salt to taste
The chuck roast is my favorite for cheap meats. Your grocer may provide good already ground “chili” meat. Mine doesn’t, in particular I don’t like rubber band like things when I bite down. In the butchers defence they don’t have the time to do what I do to prevent rubber bands in next steps.
Take your thawed chuck roast and cut out the white parts (rubber bands). Not the marbling but you’ll see the bold lines about 1/16” wide running usually end to end. Cut’em out!
Once you get the chuck trimmed slice it long ways the best you can about ¼ inch thick. If you like a larger dice now would be the time to make that decision.
Lay the strips straight on a plate and put in freezer for about an hour. Check at 30 minutes, we don’t want hard froze just enough to cut in smaller pieces. yrmv
When ready turn large pot on medium heat.
Pull chuck strips and cut them long ways to dice at about ¼ inch.
In a bowl mix in the diced chuck roast and Dawgs Bark .
Pour in about 2 tablespoon of olive oil on bottom of pot then drop in you meat mixture.
We want to hear a good sizzle to sear the meat.
Cook until you can see browning from the fry.
Drop in onions and garlic with meat.
Stir until the onions turn translucent. I like heavily browned crispy pieces.
Now stir in the dry chili powder, cumin, oregano, cayenne. Let the heat wake them up a little. Wait for salt until simmering.
Lastly, stir in all the wet stuff: tomatoes, chicken broth, tomato paste. Add jalapenos now if using.
Bring to boil for 4 minutes.
Drop temperature to a simmer and let it go for 1 hour stirring at 15 minutes,
Your consistency matters. If you want thick chili do above without covering. If you want the chili to be soupy then cover while simmering.
To get even thicker add time minus cover. To get thinner stir in ¼ cup water per thinning until happy.
Taste test for salt complacency.
Add-ons: onions, beans, cheese, hot sauce, crackers, jalapenos,
➕ Nutrition - About
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn