*  Exported from  MasterCook  *
 
                        Smoky Joe’s Texas Red Chili
 
 Recipe By     : Garry Howard - Cambridge, MA garry@netrelief.com
 Serving Size  : 10   Preparation Time :24:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        beef shoulder roast
    1      large         onion -- chopped
    6      cloves        garlic -- chopped
    1      tablespoon    ground cumin
    1      tablespoon    ground Mexican oregano
    2      tablespoons   Hungarian paprika
    4      ounces        Gebhardt’s Brand chili powder
      1/2  cup           Chimayo ground New Mexican red chile -- medium hot
      1/3  cup           Bueno brand ground New Mexican red chile -- hot
    3      tablespoons   Wyler’s granulated chicken broth
    8      cups          beef broth
    1      cup           strong black coffee
    2      squares       Goya brand semi-sweet Mexican
                         -- chocolate
      1/4  cup           masa harina
                         __ For the beef broth __
    3      pounds        beef bones
    2      stalks        celery
    2                    carrots -- unpeeled
    2      medium        onions -- unpeeled cut in 1/2
    2      cloves        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 importa
 ntly 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 R
 ub For Beef available from Texas Two Step Foods, P.O.  Box 1328, Tomball, TX 77
 377.  Wrap tightly in plastic wrap and refrigerate overnight.  The next day smo
 ke the beef roast for 3 hours at 225 degrees 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 chi
 li pot.  Add a little vegetable oil if necessary.  Brown the beef in small batc
 hes 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 ch
 ili 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 b
 eef 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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