Official LR TEXAS CHILI!

Chili is about using what’s on hand, this is my base recipe but usually substitute it with whatever I have. I’ve been converted to adding no tomatoes in my chili but if you want some tomatoes in there add a can of ro-tel with the chile mixture. For additions think rich earthy flavors like coffee, cumin, coriander, i’ve added a little dark chocolate before and it was excellent. Enjoy!

THE ONLY RULE ABOUT USING MY RECIPE IS DON'T DISRESPECT IT BY ADDING BEANS TO IT!!!

However, if you don't eat meat, you can substitute beans for beef and this makes a nice chili bean-charro bean hybrid recipe.

For 6 servings

3 lb of chuck roast - cut into bite-sized pieces

8-10 dried chilis (I like using ancho, guajillo, and arbol) I usually use what I have on hand so following is a suggeston(depending on what you have available near you I would suggest focus on the anchos if your selection is limited  - the more the merrier with Chiles so for example my last round was

• 4 Ancho
• 2 guajillo
• 2 arbol
• 2 passila

1 cup of Beef stock

1 beer at room temp

2 cups of water

1 Onion (save a qtr for garnish)

Chili powder

Tbsp of ground coffee (or a ½ cup of coffee if available)

Salt

Cumin

1 tsp coriander

½ tsp of cayenne poweder

2 pieces of Bacon, lard or tallow

Optional Corn tortillas to thicken

4-6 cloves of garlic

(optional for heat) 2 chipotles in adobo

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1. , place dried chilies on cast iron on medium heat to toast, toast until browned, once browned add to a bowl of boiling water to soften (takes about 30 mins)
2. If using bacon cut put slice into heavy pot, cook until a good amount of fat is rendered, if not using bacon, place a good bit of fat on the bottom of the pot - once bacon fat has rendered remove bacon, chop up and add after you add liquid ingredients 
3. Season the chuck roast with salt pepper and chili powder, in batches (don’t overcrowd the pot) raise heat in pot to medium high brown the chuck roast pieces on all sides (about 45 seconds per side) remove beef to a plate, and finish browning the rest of the beef
4. Add onions to pot, add a bit of salt and pepper and cook medium until translucent, once translucent add cumin and a bit of chili powder, and ground coffee (if using brewed coffee skip this) to onions and keep low - add in chopped garlic and cook for a minute - add in other spices to garlic and onion mixture
5. Take rehydrated chilies (dump the water, it’s bitter!)  and deseed and add to blender with chipotles in adobo if using with a bit of water and blend until mixed well
6. Add to the pot of onions chiles mixtures, beef stock, beer, water with browned beef, if the water is low add a bit of water to pot
7. Get mixture to a boil, once it’s simmering reduce to low and cook for 5-6 hours as time allows, stirring the bottom of the pot to make sure nothing sticks
8. (optional) If you want a thicker chili cut up a few corn tortillas and tear them up into small pieces and add to chili around an hour before finishing
9. Serve with toppings like fresh tomatoes, raw onion, pickled jalapenos