© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Caroline's Rub
Servings: 10 to 12
This award winning Texas chili recipe has been handed down throughout our family for generations, and it's guaranteed to be a winner with your family and friends!
1 2 ½ ounce pouch of Caroline's Texas Chili Seasoning
4 pounds beef chuck roast, trimmed of excess fat and cut into ¼ inch cubes (can be substituted with ground venison or beef)
2 teaspoons salt
7 to 8 slices bacon, about 8 ounces, cut into ⅛ inch pieces
1 medium onion, minced or grated
4-5 small jalapeño peppers, seeded and minced
1 cup canned crushed tomatoes or plain tomato sauce
2 tablespoons lime juice
7 cups water
5 tablespoons masa harina (corn flour) or 3 tablespoons cornstarch mixed with water to form a slurry
Set aside 2 tablespoons of the Chili mix. Mix the remainder with ½ cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.
Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Do not completely or overcook the meat, as you want the spices to flavor the meat throughout. Set browned meat aside in large bowl.
Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and sauté until softened, 5 to 6 minutes. Add the paste formed from the Chili Mix and sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, onion, jalapeño, crushed tomatoes or tomato sauce, lime juice, and 7 cups water. Bring to simmer. Continue to cook at steady simmer (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
If necessary to thicken chili, mix masa harina with ⅔ cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Add remaining 2 tablespoons of chili mix and adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.
If you find that the heat level is too high for your tastes, you can reduce the heat by squeezing in fresh lime, adding tequila, or adding fine sugar.