Texas Red Chili
Texas Red Chili is a soups recipe made with Beef Shoulder Roast, Garlic Chopped, Gebhardt S Brand Chili Powder, Wyler S Granulated Chicken Broth, and Beef Broth. Keep it handy for the next time you cook it.
Ingredients
- 5 lb
- 6 clove
- 4 oz
- 3 tbsp
- 8 cup
- 3 lb
- 2 clove
Method (preview)
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Amount Measure Ingredient -- Preparation Method
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5 pounds beef shoulder roast 1 large onion -- chopped
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Chocolate 1/4 cup masa harina
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__ For the beef broth __
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2 stalks celery 2 carrots -- unpeeled 2 medium onions -- unpeeled cut in 1/2
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Rub the beef roast down good with a BBQ spice rub.
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O.
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Box 1328, Tomball, TX 77
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Wrap tightly in plastic wrap and refrigerate overnight.
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The next day smo ke the beef roast for 3 hours at 225 degrees over pecan wood chunks.
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Meanwhile, brown the beef bones in a large stock pot.
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Fill the pot with water and add celery, carrots, onion, garlic and bay leaves.
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Simmer on very low heat for 10 hours.
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Strain the broth removing the bones and vegetables.
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Dice the beef roast into 1/2 ″ cubes.
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Brown in a large cast iron dutch oven chi li pot.
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Add a little vegetable oil if necessary.
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Brown the beef in small batc hes covering the bottom of the pot in a single layer.
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After the last batch is browned, remove from the pot and add the chopped onion and garlic.
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Stir until the onions are soft and lightly brown.
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Return the beef to the pot.
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Add the ch ili powder, ground red chile, paprika, cumin, and oregano.
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Add 8 cups of beef broth and bring to a simmer.
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Add the chocolate, granulated chicken broth, and coffee.
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Simmer uncovered for 10 hours on the lowest possible heat.
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Add more b eef broth if the level boils down.
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Mix the 1/4 cup of masa harina with 3/4 cup of water. Stir into the chili and simmer until thickened.
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Serve in a bowl with a hot, fresh flour tortilla.
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