~ Mary ~
♫•*¨*♥•.¸¸ Put another log on the fire,… ♫•*¨*•.¸♥
¸.•*¨*•♪.¸Fix me up some bacon and some beans,… ♫•*¨*•.¸¸♥ ¸¸.•*¨*•♪
♥¸¸.•*¨*•♪.¸¸ Go out and fetch my slippers,… ♫•*¨*•.¸¸♥ ¸¸.•*¨*•♪
… ♫•*¨*♥•.¸Then come back and tell me why you’re leavin’ me … ♫•*¨*•.¸¸♥
~ An old campfire song
There’s nothing like home-grown steaks, roasts and hamburger! That’s what Kevin and Mindy bestowed upon us the last time we were home! HAPPY! LUCKY! HAPPY!!! Every time I open the freezer I dream of what I should make and if it’s worthy enough of such a gift. Finally, I had to bite the bullet, I couldn’t just keep staring and dreaming. The first recipe I chose was this Texas Chili, isn’t it wonderful when your choices are superior?! This recipe was and IS so worthy.
I’ve heard Texans don’t serve their chili with beans of any kind. The chili is just chock full of meat with a lot of accouterments to top it off, including beans. I made it as they told me to, but after tucking into my first bowl and discovering what an ethereal experience it was, I knew I needed to make it last as long as possible and proceeded to “fix me up some beans,” pronto!
If you make this recipe, do yourself a favor and make A LOT! If you can possibly hold off eating it for one day while the flavors get even richer, you’ll be happy, but if you can’t wait, at least you’ll have plenty for the next day or two to enjoy.
Saute` in a large skillet until softened and start to brown:
1 Tbsp Olive Oil
4 Cups Onions chopped
Add and continue to saute` for another 8-10 minutes:
1-2 Cups Poblano Peppers, stemmed, seeded and diced
5-8 Garlic Cloves minced
1 tsp Kosher Salt or more to taste
While that’s working go ahead and brown your meat in a large 8-quart Dutch Oven.
2-3 Tbsp Olive Oil
4-5 lbs Boneless Beef Chuck, cut into 1-inch cubes
Over medium-high heat sear until browned and crusty on two sides.
Work in batches so you don’t steam the meat. Leave the brown bits in the pan, add more oil if it seems it’s getting too brown and turn down your heat if it seems too hot.
Once seared, combine the meat and vegetables in the Dutch-oven and add:
2 Bay Leaves
2 Cinnamon Sticks
2 Tbsp Ancho Molido Chile Powder – this is important, I think it’s what made this dish sing! Do not substitute regular chile powder, or you will be disappointed!
Optional to also add (in addition to above!) 1 Tbsp Chipotle Chile Powder
1 Tbsp Cumin
1/4 tsp Ground Cloves
Stir until the spices coat the meat and vegetables.
1 Bottle Amber Ale Beer
1 1/2 Quarts Beef Broth
1/4 Cup Wondra or Flour if using flour, mix it in the beef broth before adding it to the chile.
Stir well and let simmer partially covered for 3 hours stirring occasionally. Discard Cinnamon sticks and bay leaves before serving.
Taste before serving and add more salt if necessary and if it’s not as thick as you’d like it either add more Wondra or take out some cubes of beef and shred them up.
Serve with assorted toppings:
Red Onions diced