Chili

TEXAS CHAMPIONSHIP RED THUNDER CHILI


3 lbs lean chuck beef (or venison), cubed or ground
2-3 T Crisco
2 white onions, finely chopped
1 (14.5-oz) can Swanson’s Beef Broth
1-2 T Trappy’s Jalapeno Sauce
1 (8-oz) can tomato sauce
2 cubes beef bouillon dissolved in 2-4 oz water
Seasoning Mix (recipe below)

SEASONING MIX
3 T Adams No-Salt Chili Powder
2 T Adams Paprika
2 T cumin
1 T garlic powder
1 T onion powder
½ tsp black pepper, fine ground
½ t oregano

KICKER SPICES
Cumin
Brown sugar
Vinegar
Red pepper
White pepper
Black pepper



1. Brown (NOT sear) the beef in the Crisco in small batches. As each batch browns, add some of the onion and some of the seasoning mix. Continue to cook until the onion is transparent; transfer to a large kettle. This sets the spices into the meat.
2. Continue until all meat, spices and onion are in the kettle. Do NOT attempt to recover the burned “stuff” in the frying pan. It should be discarded. If you burned the frying pan, you probably felt the meat needed to be seared, as opposed to just browning it.
3. Cook over low heat, covered, stirring frequently until meat is tender (2 to 4 hours). Cool.
4. skim off excess fat.
5. Add remaining ingredients and reheat.
6. Add kicker spices:
* Add at least 2-4 more tsp cumin
* If bitter, add a pinch of brown sugar
* If flat, add a dash of vinegar
* If more heat is desired, add according to the desired tongue area for the different “heat” sensors:
red pepper (tip); white pepper (center); black pepper (back).
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MY NOTES: Do not cut back on the simmering time. If you are using chuck, you need this cooking time to completely tenderize the meat and melt the fat. You really should use chuck. It is the flavor in the fat that is key.
--pen