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                      Smoky Joe's Texas Red Chili

Recipe By     : Garry Howard - Cambridge, MA [email protected]
Serving Size  : 10   Preparation Time :24:00
Categories    : Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5      lb            Beef shoulder roast
  1      lg            Onion -- chopped
  6      cl            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             Ground New Mexican red chile --
                       - medium hot
    1/3  c             Ground New Mexican red chile --
                       - hot
  3      tb            Granulated chicken broth
  8      c             Beef broth
  1      c             Strong black coffee
  2      oz            Semi-sweet Mexican chocolate
    1/4  c             Masa harina
                       Beef Broth:
  3      lb            Beef bones
  2                    Celery ribs
  2                    Carrots -- unpeeled
  2      md            Onions -- unpeeled cut in 1/2
  2      cl            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 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 F 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


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