Al's Smokin Hot Texas Style Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 each whole dried hot and Anaheim chili peppers
3 whole smoked chipotle peppers
1 whole dried habanero chile
3 tbsp chili powder
1 tsp each garlic powder, onion powder, cumin powder and dried oregano
1/4 tsp each ground cayenne, kosher salt and black pepper
2 tbsp masa harina
2 tbsp vegetable oil
1 can low sodium beef broth
2 cloves garlic, chopped fine
1 medium onion, chopped
6 ounces beer
1/2 jar salsa, hot (Goya salsa taquera with chipotle and arabel peppers)
2 pinto beans, canned
2 pounds beef stew meat, 1/2" cubes
1 pound hot sausage meat, 1/2" cubes
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Directions: |
Directions:Carefully stem dried peppers and shake out seeds. Cut into 3/4 inch pieces. Lightly toast until fragrant. Place in blender or food processor and grind until fine.
Place a large saucepan over med high heat. Add oil, brown meat on all sides in hot oil a pound at a time, remove with slotted spoon. Add chopped onion and garlic to final batch of meat, brown then add ground chili peppers, spices and reserved meat. Stir well to coat. Remove all meat to crock pot.
Deglaze saucepan with beer. Add beef broth, reduce by 1/3. Add all liquid to crock pot. Stir in salsa and masa. Simmer in crock pot on low for several hours, stirring occasionally until meat is tender and sauce is thick and rich. In a small saucepan simmer 2 cans of pinto beans until hot. Serve chili with pinto beans on the side. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This recipe started to develop while he was in law school and needed to feed a house full of friends during a 30" blizzard. It continued to change over time until he settled on this final version.
A dutch oven can be used instead of a crock pot.
A dollop of sour cream, some crumbled queso fresco or shredded Monterey jack on top will help to tame the heat.
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