A real treat when the weather gets a little cooler and blustery! A great winter treat that you can eat many ways. Straight up, Frito Pie, Sloppy Joe’s or on a Stuffed Baked Potato with venison or sirloin strips. Don’t forget the sour cream, cheese, onions or jalapeƱos.
RICK’S KILLER CHILI
4 to 4Ā½ lb. 7-bone chuck roast or 2Ā½-3 lb. chuck pot roast
1 lb. mild Italian sausage &/or chorizo
3 Tbs. olive oil
1/2 tsp. black pepper
1/4 tsp. white pepper
6 cloves garlic, pressed or minced fine
1 (14.5 oz.) can diced tomatoes, undrained
1 lg. yellow onion, chopped coarse
1 lg. bell pepper, chopped coarse
3-4 jalapeƱo peppers, diced (with seeds)
2 cans (12 oz.) Budweiser beer (drink one)
1/2 tsp. oregano
2 tsp. cumin
12-oz can tomato paste
8 Tbs. chili powder
2 C. beef broth (see recipe)
1 Tbs. white vinegar
Salt to taste
Debone the roast and remove all sinew and fat. Place bones and scraps in a large shallow pan and roast bones in a 450 degree oven until well-browned. Put roasted bones into a large pot and just cover with water. Coarsely chop four stalks celery and two unpeeled carrots. Add 1 tsp. salt, 2 tsp. pepper, and 2 Tbs. parsley flakes. Bring to a boil; reduce heat and simmer 2-3 hours. Strain liquid; discard bones and vegetables.
Degrease bouillon by placing in refrigerator 3-4 hours or overnight. Fat will rise to the surface and congeal so it is easy to remove and discard. Reserve 2 C. bouillon for recipe.
Cut meat into large chunks and place a few at a time into a food processor. Using a pulsing action, coarsely chop the meat. Beef should resemble very coarsely ground beef.
SautƩ beef (brown well) in oil in a large, heavy pot. Remove with slotted spoon and set aside. Add sausage to pot and brown well. Remove with slotted spoon and set aside.
Drain excess oil and sautƩ onions, bell pepper, jalapeƱos, and garlic, stirring frequently, about 5 minutes or until tender. Return meat to pot. Add cumin, oregano and 6 Tbs. of the chili powder; stir well. Add tomatoes and their juice, tomato paste, 1 can of beer, reserved beef broth (or a 14-1/2 oz. can), vinegar, pepper and 1 tsp. salt.
Bring to a high simmer, stirring with wooden spatula to release any bits of meat which have stuck to the bottom of the pot. Reduce heat and simmer, covered, for 2-3 hours. Add 2 (or more) Tbs. chili powder. Adjust seasonings. Add a bit of cayenne pepper if you want it hotter. Cover and continue to simmer very slowly 2 hours (or more) for flavors to marry; stir occasionally. If you have time, make chili the day before you want to serve it as it is better the second day. Just place in refrigerator overnight and reheat.
Just before serving, adjust consistency by adding additional beef broth if chili is too thick. If too thin, add a little masa flour.