In response to the wonderful chili recipe presentation by Troutman, I submit my own humble version. I call it:
Dad's Chili — Chuck Roast Variation
Beef, Chili, Soups & Stews
Prep Time: 30 mins
Cook Time: 2 hrs
Difficulty: Easy
Servings: 8-10
Notes: I made this chili last week with leftover chuck roast from TG. Mea culpa for no photos. We were too busy dishing it up to take to shut-ins, who gave it rave reviews.
This version is more akin to Lady Bird Johnson’s Pedernales River Chili, with significant variations. No actual chilies were harmed in the creation of this chili. That is reserved for another recipe. Like most Texans, I have several. The smoked chuck roast makes a huge difference in the flavor as does adding the au jus from the braise. I prefer my Texas chili to be all-beef, thus no bacon or sausage.
The sharp eyed among you may spot an ingredient that might get me kicked out of Texas. It adds nice background flavor and thickness but no one has ever found a bean in this chili! You do you!
Ingredients:
1-1/2 lb ground beef or chili meat
1-1/2 lb smoked chuck roast (what I had left over) — Vary the meats and proportions to taste and supply.
2 medium onions, chopped
2 lg green pepper, lg dice
1 14 oz can diced tomatoes
1 14oz can refried beans, thoroughly pureed
1 sm can chopped green chilies (mild or hot to taste) OR chopped fresh chiles (mild or hot to taste). My Mrs. doesn’t do hot.)
2 lg cloves garlic, minced
3 T chili powder
1 T ancho chile powder
1 T chipotle powder
1 T Mexican oregano
2 t gr. cumin
1/2 t ground cilantro
2 T corn masa or cornmeal
12 oz good beer (I had Thirsty Goat Amber Ale)
The au jus from the chuck roast braise, plus beef stock/broth as needed
1 T cocoa powder
juice of one lg or 2 sm limes
Salt & pepper to taste
Directions:
Smoke a 3 lb chuck roast in oak and/or mesquite at 225-250° for three or four hours, add it to a foil pan with beef stock, onions, tomatoes and fresh peppers for the last half of the smoke. Grind or chop the chuck and chop the veggies to go into the chili. Include the au the au jus from the braise in the chili liquid.
In lg CI stewpot brown the ground beef, onion, green pepper together. Drain. Combine the chopped chuck roast and all other ingredients. Mix, bring to simmering boil over med heat on stove or grill. Reduce heat to low, simmer for AT LEAST one hour, two if possible. Stir in the lime juice at the end. Enjoy!
Serve with grated cheddar, sour cream, sliced jalapeños. Mexican rice and cornbread are nice accompaniments, or it’s just as good with saltine crackers and a nice salad.
Dad's Chili — Chuck Roast Variation
Beef, Chili, Soups & Stews
Prep Time: 30 mins
Cook Time: 2 hrs
Difficulty: Easy
Servings: 8-10
Notes: I made this chili last week with leftover chuck roast from TG. Mea culpa for no photos. We were too busy dishing it up to take to shut-ins, who gave it rave reviews.
This version is more akin to Lady Bird Johnson’s Pedernales River Chili, with significant variations. No actual chilies were harmed in the creation of this chili. That is reserved for another recipe. Like most Texans, I have several. The smoked chuck roast makes a huge difference in the flavor as does adding the au jus from the braise. I prefer my Texas chili to be all-beef, thus no bacon or sausage.
The sharp eyed among you may spot an ingredient that might get me kicked out of Texas. It adds nice background flavor and thickness but no one has ever found a bean in this chili! You do you!
Ingredients:
1-1/2 lb ground beef or chili meat
1-1/2 lb smoked chuck roast (what I had left over) — Vary the meats and proportions to taste and supply.
2 medium onions, chopped
2 lg green pepper, lg dice
1 14 oz can diced tomatoes
1 14oz can refried beans, thoroughly pureed
1 sm can chopped green chilies (mild or hot to taste) OR chopped fresh chiles (mild or hot to taste). My Mrs. doesn’t do hot.)
2 lg cloves garlic, minced
3 T chili powder
1 T ancho chile powder
1 T chipotle powder
1 T Mexican oregano
2 t gr. cumin
1/2 t ground cilantro
2 T corn masa or cornmeal
12 oz good beer (I had Thirsty Goat Amber Ale)
The au jus from the chuck roast braise, plus beef stock/broth as needed
1 T cocoa powder
juice of one lg or 2 sm limes
Salt & pepper to taste
Directions:
Smoke a 3 lb chuck roast in oak and/or mesquite at 225-250° for three or four hours, add it to a foil pan with beef stock, onions, tomatoes and fresh peppers for the last half of the smoke. Grind or chop the chuck and chop the veggies to go into the chili. Include the au the au jus from the braise in the chili liquid.
In lg CI stewpot brown the ground beef, onion, green pepper together. Drain. Combine the chopped chuck roast and all other ingredients. Mix, bring to simmering boil over med heat on stove or grill. Reduce heat to low, simmer for AT LEAST one hour, two if possible. Stir in the lime juice at the end. Enjoy!
Serve with grated cheddar, sour cream, sliced jalapeños. Mexican rice and cornbread are nice accompaniments, or it’s just as good with saltine crackers and a nice salad.
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