Smoky Joe's Texas Red Chili

Directions

1. 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 importantly 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.
2. Rub the beef roast down good with a BBQ spice rub. I used Texas Two Step BBQ Rub For Beef available from Texas Two Step Foods, P.O. Box 1328, Tomball, TX 77377. Wrap tightly in plastic wrap and chill overnight.
3. The next day smoke the beef roast for 3 hrs at 225 degrees over pecan wood chunks.
4. Meanwhile, brown the beef bones in a large stock pot. Fill the pot with water and add in celery, carrots, onion, garlic and bay leaves. Simmer on very low heat for 10 hrs. Strain the broth removing the bones and vegetables.
5. Dice the beef roast into 1/2" cubes. Brown in a large cast iron dutch oven chili pot. Add in a little vegetable oil if necessary. Brown the beef in small batches covering the bottom of the pot in a single layer. After the last batch is browned, remove from the pot and add in the minced onion and garlic.
6. Stir till the onions are soft and lightly brown. Return the beef to the pot. Add in the chili pwdr, grnd red chile, paprika, cumin, and oregano.
7. Add in 8 c. of beef broth and bring to a simmer. Add in the chocolate, granulated chicken broth, and coffee. Simmer uncovered for 10 hrs on the lowest possible heat. Add in more beef broth if the level boils down.
8. Mix the 1/4 c. of masa harina with 3/4 c. of water. Stir into the chili and simmer till thickened.
9. Chili is best when it has had some time to age, at least a week is good.
10. Serve in a bowl with a warm, fresh flour tortilla.