Frank's Recipes! Texas Chili 2

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Texas Chili 2

SEASONING MIX
1 TBSP salt
1 TBSP ground guajillo chili pepper
1 TBSP ground arbol chili pepper
2 TSP dried sweet basil leaves
1-1/2 TSP garlic powder
1 TSP onion powder
1 TSP paprika
1 TSP black pepper
1 TSP cayenne pepper
1 TSP ground cumin
1 TSP dry mustard
1 TSP dried thyme leaves
1/2 TSP ground nutmeg
1/2 TSP ground cinnamon

OTHER
5 lbs beef top round, cut into 1/2" dice
3 dried ancho or poblano peppers
3 dried arbol peppers, or any small thin hot red peppers
6 dried serrano or guajillo chili peppers
˝ cup yellow cornmeal
1-1/4 lbs bacon cut into 1/4" dice
6 cups chopped onions
6 cups chopped green bell peppers
3 cups chopped celery
2 TBSP minced fresh garlic
4 bay leaves
6 cups beef stock *
8 med fresh tomatoes, peeled and smashed, with their juices
1 TBSP ground cumin

BEEF STOCK
To make stock: put 2 quarts cold water in large pot and add 1 medium onion, unpeeled and quartered; 1 large garlic clove, unpeeled and quartered; and 1 rib celery. Add bones and excess meat for a beef sock. Bring to a boil over high heat, reduce the heat to low, cover, and simmer as long as possible -3 min to 4 hrs-placing water in the pot as needed to keep it covering the other ingredients. Makes about 1 quart. Refrigerate over night. Pack a strainer with crushed ice. Place strainer over a pot big enough to hold all of the stock. Pour stock in a steady, circling st am over the ice. In order to remove all of the fat you may have to repeat the process once or twice. Once the fat is gone, place the pot over high heat, bring to a boil, and cook until the stock has reduced by two thirds.

Pre-heat oven to 350o F. Combine the seasoning mix ingredients thoroughly in a small bowl. Sprinkle 1/4 cup of the seasoning mix all over the meat and work it in well with your hands.

Place the dried anchos, arbols, and serranos on a baking pan and dry them in the oven until brittle, about 10 to 13 minutes. Let cool. When the peppers are cool enough to handle, crush them with your hands into the bowl of a food processor and blend into a fine powder. (For best results use a mortar and pestle)

Place the cornmeal in a small skillet over medium high heat and toast, flipping the cornmeal and shaking the skillet constantly, until the cornmeal is light brown, about 4 minutes. Remove from the heat and set aside.

Place the bacon in a large heavy pot over medium heat. Cover and cook, uncovering the pot occasionally to scrape the bottom, until the bacon is a deep brown color, about 30 minutes. There should be a film on the bottom of the pot that looks like ground red pepper. Remove the bacon from the pot with a slotted spoon and set aside.

Turn the heat up high, and when the fat remaining in the pot is hot, add half the beef to the pot. Cook, turning once or twice, until browned, about 5 minutes. Remove with a slotted spoon to a bowl. Brown the remaining beef and remove to the bowl.

Add 4 cups each of the onions and bell peppers, 2 cups of the celery, the garlic, and the remaining seasoning mix to the pot. Stir well, cover, and cook 8 to 10 minutes. Add the bay leaves, cover, and cook, uncovering occasionally to stir, about 15 minutes. Remove the lid and cook until the vegetables are sticking to the bo om of the pot, about 6 minutes. Stir in the ground peppers and the browned beef. Cook until the meat sticks hard and forms a hard crust on the bottom of the pot, about 20 to 25 minutes.

Meanwhile, place the browned bacon and 1 cup of the stock in the container of a blender and process until thoroughly blended. When the meat has formed a crust on the bottom of the pot, stir in the bacon/stock mixture and scrape the bottom of the pot.

Add the tomatoes, the remaining 2 cups onions, 2 cups bell peppers, 1 cup celery, and 1 cup of the stock. Scrape the bottom of the pot well and cook, uncovered, 12 minutes. Cover the pot and cook over high heat 8 minutes. Add the toasted cornmeal and 1 cup more stock to the pot and scrape the bottom. Stir in the remaining cups stock and the cumin. Bring to a boil, cover, lower the heat, and simmer, scraping occasionally if the mixture starts to stick, about 1 hour and 10 minutes. Remove from the heat.

Makes about 18 cups.