Just as a Follow up. I used the second Chuck for Chili using a recipe from ecowper . It was delicious the first night and the leftovers are even better. Plenty of Meat, Plenty of Heat really glad I didn’t add any Hot Peppers to it. Thanks for Sharing!
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Hugh and Steve R. it’s all yours guys .....
3 lbs (give or take0 chuck roast
1 large onion
1/2 lb of bacon, diced
4 cloves garlic, minced/pressed
3 TBSP chili powder
1 TBSP cumin powder
1 can diced tomatoes
juice from 2-3 limes
1 ounce dark chocolate
1 cup decent red wine or a bottle of Shiner Bock
Beef stock
Smoke the chuck roast and onion
Cut the chuck into roughly 1†cubes. Remove the excessive fat
I use an enameled Dutch oven for this, but cast iron would be great too. Or stainless steel. Whatever
Cook the bacon until the fat renders and it’s a bit crunchy
Brown the chuck in the bacon fat. You may need to add some olive oil
Reserve the chuck meat
Roughly chop your onion and cook in the bacon fat/beef fat until wilted
add garlic, cook until aromatic, 2-3 minutes
add chili powder and cumin, cook for about 1 minute
add wine or beer and scrape browned bits of meat, etc off the bottom of the pot
add the meat, diced tomatoes, lime juice, chocolate and enough stock to raise the liquid to cover the meat.
Now simmer until the meat is tender. Add salt and pepper if you think it needs some. I like to throw in chopped up carrots and bell peppers about 10 minutes before serving. If it isn’t thick enough, crush up 10-15 tortilla chips and stir into the chili, then cook a bit longer.
If you like, serve over rice. Or plain. Have some good crusty bread on hand to eat with it. A big red wine, a Cabernet, or some Shiner Bock goes great with it.Comment
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