Smoked Chuck Shoulder Chili |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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This is a good old fashioned Oklatex chili recipe adapted to fit in with the BBQ genre so popular in that area. It is a perfect item for a Combination BBQ/Chili cook off. the addition od cocoa powder sounds strange to some, but is actually borrowed from French Cuisine, and adds a deeper dimension of beefy flavor. We use red pepper flakes to adjust the heat, but any hot chili pepper flakes work well. The recipe below is a mild version 1 tsp. of pepper flakes, our standard version uses1 1/2 Tbs., we have also made it with habaneros. Of course, feel free to adjust it to your own personal liking. This chili is great over spaghetti, on a chili dog, over a char grilled burger, or in a bowl of its own, Ingredients:
3 lbs shoulder boneless beef chuck roast (smoked, precooked weight) |
3 cups chopped onions |
3 chopped bell peppers |
1/4 cup peanut oil |
1 tablespoon minced garlic |
2 minced jalapeno peppers (seeding is optional) |
1/4 cup chili powder (we like williams brand) |
1 tablespoon cumin (ground) |
1 1/2 tablespoons unsweetened cocoa powder |
2 tablespoons paprika |
1 tablespoon ground oregano |
1 bay leaf |
1 teaspoon red pepper flakes |
1 (14 ounce) can beef broth |
3 tablespoons cider vinegar |
16 ounces tomato sauce |
Directions:
1. Cut smoked chuck into 1x2-inch cubes or smaller if you like.
2. In hot Dutch oven with hot peanut oil, sauté onions and garlic until tender.
3. Add chuck, jalapeños, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes.
4. Mix together well and continue to cook until heated well.
5. Add beef broth, tomato sauce, vinegar and bay leaf.
6. Bring to boil, then reduce to simmer.
7. Remove bay leaf after 15 minutes.
8. Simmer 1-1 1/2 hours stirring often,adding water if necessary.
9. Add chopped bell pepper and continue simmering until peppers are tender.
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