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  • Steve's Kicked Up Texas Red Chili

    1 vote
    Steve's Kicked Up Texas Red Chili
    Prep time:
    Cook time:
    Servings: 8
    by Mares
    47 recipes
    		 >
    Texas Red Chili doesn't ordinarily contain tomato products of any kind, but the small amount in this plays it's part. Steve always swore by this recipe and it's an amazing chili. Steve used a dark beer in the recipe, and Mexican chocolate, but I use a bottle of lager, and regular unsweetened baking chocolate and had as good a result. I serve it with rice or cornbread and a garden salad. It's another one of those dishes that improves even more by the next day, and it takes well to freezing. Serves 8 or more

    Ingredients

    • 4 slices bacon
    • 3 lbs beef stew meat, chili cut in 1” cubes
    • 1 1/2 lbs pork butt, cut in 1” cubes
    • 2 cups yellow onions, chopped
    • 2 jalapenos, diced
    • 1 tsp cumin
    • 1/3 cup chili powder
    • 3 fresh Serrano peppers, diced
    • 1 1/2 tbsp garlic, chopped
    • 1 tsp salt
    • 3 tbsp tomato paste
    • 1 cup water
    • 1 bottle beer
    • 1/4 tsp cinnamon
    • 2 tsp grated unsweetened chocolate
    • 1 cup brewed coffee
    • 2 tbsp masa harina (corn flour)
    • 6 tbsp water
    • Juice from 1 lime (approx 1/4 cup)

    Directions

    1. Cook bacon in a Dutch oven or stew pot until crisp. Remove bacon and set aside for another use. Leave drippings in pot and sauté beef and pork on medium heat in pot, in batches until the cubes are just browned. Reduce heat to low, then add all the meat back to pot, then add onions and jalapenos, cook until onions are tender. Then add cumin, Serrano peppers, chili powder, garlic and salt, then stir. Add the grated chocolate, and cinnamon, stir, then pour in the beer, 1 cup of water and brewed coffee, then the tomato paste, stir well and increase heat and bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 hours, checking occasionally to stir well, and make sure to add a little water if it looks as though the liquid has evaporated. At this point, mix 2 tbsp masa harina (corn flour) with 6 tbsp water in a small bowl, and then add to the chili, and stir well, (this is to thicken the broth). Simmer an additional ½ hour. Pour in the lime juice, and serve.

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