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LAN SHARK CHILI




Source of Recipe


the web


List of Ingredients




6 lbs. brisket or tri-tip (best)
2 tbsp. salt
4 oz. chili powder (Gebhardt)
2 oz. brown sugar
2 tbsp. cumin
Grated rind of 1 lemon
2 tbsp oregano
1 c. diced onion
1/2 to 1 c. oil (Canola or peanut)
1/4 c. flour
2 qts. water
Cayenne pepper to taste

Recipe



Mix together salt, chili powder, sugar, cumin and lemon. Add enough oil to create a paste. Coat beef generously and marinate for a couple of days. Barbeque over medium hot coals until medium done. The chili powder coating may blacken but thats perfectly fine. In fact a little is desirable. Set beef aside to cool. In the meantime, add remaining marinade and onion to 6 quart (or larger) Dutch oven. Saute' onion until translucent. Add flour, stir constantly until flour and oil from marinade are well mixed. This mixture will be very thick so be careful not to burn the flour.

Add water and bring to slow simmer. Slice beef, then cube. Use a cutting board with grooved edges so meat juices won't be lost. Don't use a food processor as this produces to fine a cut of meat. Meat cubes should be about 1/4 to 1/2 inch. Add meat and meat juices to Dutch oven and simmer slowly for 1 hour. Add cayenne pepper to desired "heat".