Chili- Old Buffalo Breath Chili
Source of Recipe
Texas Home Cooking
Recipe Introduction
Serves 8
List of Ingredients
5 pounds chuck roast, at least 3 inches thick
10 to 11 garlic cloves, crushed
Salt to taste
Chili powder
1/4 cup olive oil
About 1 to 2 cup beef broth
Juice of 1 lime
2 teaspoons ground dried mild red chile, such as Ancho or New Mexican
2 teaspoon ground dried hot red chile, such as cayenne or chile de arbol
1 tablespoon cumin seeds, toasted and ground
2 teaspoons dried oregano, preferably Mexican
chiles Pequins, to taste
Masa Harina, as needed
Recipe
Two or three hours before you plan to begin making the chili, rub the chuck well with a mash made from two to three of the garlic cloves and salt. Sprinkle the meat with the chili powder to lightly coat it. Loosely cover it with plastic, and set it aside.
Fire up enough hardwood charcoal to sear the meat on an outdoor grill, preferably one with a cover. At the same time, soak a few handfuls of mesquite chips in water. When the coals are covered with gray ash, spread them out evenly, and scatter the damp mesquite chips on top. Then immediately set the meat over the smoke, about an inch from the coals. Cover the grill, and adjust the dampers to maintain a slow, steady heat. Let the meat sear for about 12 minutes (this process is meant to flavor, not cook, the meat), and turn it over to sear the other side for the same amount of time. Remove the meat from the heat, saving any juice on its surface, and transfer it to the refrigerator. Let it cool thoroughly, about 1 hour.
When the meat has cooled, trim away any surface fat or cartilage. With a shape knife, cube the meat into the smallest pieces you have patience for, saving all the juices. Heat the olive oil in a large heavy saucepan of Dutch oven over moderate heat. Mix in the remaining garlic, and saute it until it turns translucent. Stir in the meat and all reserved meat juices adding just enough beef broth to cover. Pour in the lime juice and sprinkle in the rest of the seasonings, stirring and tasting as you do. Crumble in a few whole chile pequins to bring the heat up to taste (Don't try to to adjust the seasoning perfectly though. It's easy to ruin a chili by correcting the flavors too soon, the long cooking will smooth and sweeten it.)
Turn the heat down as low as possible. Long cooking toughens, not tenderizes, if the chili is allowed to boil. Every half hour or so, stir the chili and taste for seasoning, adjusting as you wish. After the first hour, thicken the chili as you like by adding the masa harina a teaspoon at a time. The chili should be ready to eat in 3 hours, although it will benefit from a night's aging in the refrigerator.
Serve the chili steaming hot in large heavy bowls with an ample supply of soda crackers and a side of beans, but not much else........
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