My standard chili recipe with a few adjustments in tecnique.
Ingredients
- 2 lbs chuck, cubed with trim reserved
- 1 tsp salt
- 1/2 tsp Greek seasoning
- Black pepper
- 1 tbsp bacon fat
- 1 tbsp cooking oil
- 2 heads garlic, minced
- 1/2 medium onion, minced
- 1 cup water
- 5 jalapeños, chopped (not seeded)
- 3 habeneros, minced (not seeded)
- 1 lb 13 oz container tomato sauce
- 16 oz tomato sauce
- 4 tbsp homemade chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 2 bullion cubes
- 1 tbsp chicken powder
- Half bottle mexican beer
- 1/4 c red wine
- Splash white wine
4
Directions
Render beef fat trimmings with cooking oil and bacon grease.
Sprinkle salt, Greek seasoning and black pepper on beef. Brown on all sides. Set beef aside.
In the same pot, over high heat and without draining the fat, add beer and wine. Reduce by 1/3. Strain into another container to rid of the burned sediment. Put strained liquid back into the pot. Add chili powder, garlic and onions. Cook down. Add water to thin out. Add jalapeño and habeneros. Add cumin and oregano. Add bullion cubes and chicken powder seasoning. Add more black pepper.
Cover and simmer on very low heat for 4 hours.
6 hours
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