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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Round Rock, Texas began as a small community formed on the banks of Brushy Creek, near a large round and anvil-shaped rock located in the middle of the creek. This round rock marked a convenient low-water crossing for wagons, horses, and cattle. The cattle route Jesse Chisholm established after the Civil War, crossed Brushy Creek at the round rock, and became known as the Chisholm Trail. What a great history to honor with a delicious and robust chili. Ingredients:
1 tablespoon butter |
2 tablespoons bacon grease or 2 tablespoons canola oil |
1 red bell pepper, diced (about 2 cups) |
2 jalapenos, minced (about 2 tablespoons) |
1 anaheim chili, roasted, peeled, chopped |
1 poblano chile, roasted, peeled, chopped |
1 yellow onion, diced (about 2 cups) |
5 -10 garlic cloves, minced |
1 lb boneless beef chuck roast, trimmed and cut into 1/4-inch cubes |
1 lb ground beef, coarse grind |
1/2 lb bulk italian sausage |
1 teaspoon granulated onion |
1 teaspoon granulated garlic |
1 1/2 tablespoons chili powder |
1 teaspoon smoked paprika |
1 teaspoon ground cumin |
1 teaspoon cayenne pepper |
1 teaspoon oregano |
1 teaspoon cinnamon |
2 tablespoons unsweetened cocoa powder |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
6 ounces lager beer (hubby likes this with a bock) |
1/2 cup chicken stock |
2 (15 1/2 ounce) cans pinto beans, undrained |
2 (15 1/2 ounce) cans kidney beans, undrained |
1 (15 1/2 ounce) can great northern beans, undrained |
Directions:
1. In large stock pot over high heat, add butter and bacon grease. Cook bell pepper, jalapeno, chiles and onion about 5 minutes. Add garlic and saute a minute longer.
2. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes.
3. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, cayenne, oregano, cinnamon, cocoa powder, salt, and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.
4. Serve with cornbread and love.
5. *Notes - an alternative to the 2 jalapenos would be 1 seeded serrano chili (never thought I'd be hard pressed to find jalapenos in Texas, but it's happened to me, and the green grocer had this recommendation)
6. What we do for the beef is to use a 2 lb chuck roast and cube half of it, and grind the other half ourselves. Cheaper than ground beef, and tastier, too!
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