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.
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