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Food & Spirits Court

BIG TEX Chili

99.6.52.187

INGREDIENTS:
3 ancho chilies, seeded & torn into pieces
3 mulato chilies, seeded & torn into pieces
2 pasilla negro chilies, seeded & torn into pieces
2 cascabel chilies, seeded & torn into pieces
1 chipotle chile in adobo, chopped
1 (28-oz.) can plum tomatoes with juice
6 - 8 strips smoked bacon
2 1/2 to 3 lbs. rib-eye, 1/2-inch cubes
Salt and pepper to taste
2 med. white onions, chopped
1 Tbsp. ground cumin
1/2 tsp. cayenne powder
3 garlic cloves, finely chopped
2 c. beef stock
1 Tbsp. honey
1 Tbsp. pure maple syrup
1 oz. bittersweet chocolate, chopped

1/2 c. Mexican crema
Reserved bacon, chopped

DIRECTIONS:
Toast first 4 chilies in skillet over medium-high heat. Press down on chilies with spatula in order to maximize contact with skillet (2 min). Place toasted chilies in bowl; cover with lukewarm water. Place a plate over the chilies to completely submerge. Soak 45 minutes, drain and place in blender. Add chipotle chile, tomatoes and process until smooth - add a little soaking water or broth as necessary to allow processing.

Fry bacon in Dutch oven until bacon has rendered majority of its fat. Remove bacon, chop and set aside. Season beef with salt and pepper and brown beef in batches, 2-3 depending on size of Dutch oven. Remove and set aside.

Add onions to Dutch oven and cook over medium-high heat until soft and golden brown. Add cumin, cayenne powder to onions and cook 1 minute. Add garlic and cook 30 seconds. Add pureed chile tomato mixture to Dutch oven, simmer over low heat 30 minutes. Add reserved cooked beef, beef stock, honey, maple syrup and chocolate; simmer 2.5 - 3 hours until meat is tender.

Serve with reserved bacon and crema.

Follow Ups:

Don't Use Rib Eye - Ross 13:54:50 05/13/24 (1)
Use Chuck. Good chili comes after a long braising cook on the stovetop. No need to use expensive Rib Eye. Chuck will be falling apart after being cut into small pieces then braised for 3hrs. Otherwise good recipe.
- RE: Don't Use Rib Eye - Sondek 17:49:30 05/14/24 (0)
  I switch off between chuck and ribeye. The ribeye tends to hold its chunky shape without disintegrating, and has a bit more chew to it. Chuck tastes better, IMO, and it's cheaper, but does tend to fall apart It depends most on what I've got in the freezer that might be getting long in the tooth.
  
  Although the proportions and types of chiles used in this recipe are a little different, this same basic recipe won a blue ribbon at Texas State Fair back in 2011. It just might be the best chili I've ever eaten. I have to admit to being very fond of moles', and this chili has many similarities to mole'.
Short cut Chili - G Squared 13:00:55 05/10/24 (1)
Dice one onion, brown in dutch oven with veg oil. Add 1 lb ground turkey, brown ground turkey, add the chili mixs reserve the spice packet and masa, add i 14 oz can tomato sauce (we like it smooth), stir and simmer for 30 min.

If too thin add a little masa.

Add spice to taste, careful it is very potent.simmer 30 more minutes.

Serve over short spag noodles with shredded cheddar.
Gsquared
- RE: Short cut Chili - hitsware 19:06:45 05/10/24 (0)
  short short

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