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Troy's Backyard Chili




Source of Recipe


Troy Howser, the Palm Restaurant


List of Ingredients




* 1 pound ground tenderloin (or ground beef, see Note)
* 3 tablespoons plus 1 teaspoon chili powder
* 2 teaspoons cumin
* 1/4 cup red bell pepper, diced
* 1/4 cup yellow bell pepper, dice
* 1/4 cup green bell pepper, diced
* 1/2 small jalapeño, minced
* 1/4 cup diced red onion
* 1 1/2 tablespoons red chile flakesFlour (see Note)
* 1 gallon veal stock (or beef stock)
* 1 chile de arbol, crumbled
* Salt, freshly ground black pepper and cayenne pepper, to taste

GARNISHES:
* Corn chips
* Shredded Cheddar cheese
* Red onion, diced
* Sour cream

Recipe



Brown the beef in a skillet or pot large enough to handle all of the
ingredients as well as 1 gallon stock. Add chili powder and cumin.

Three-quarters of the way through the browning, add bell peppers,
jalapeño and onion. Stir in chile flakes.

Sprinkle in flour, a little at a time, to create a roux. Stir into
pan drippings, until it is all absorbed (see Note).

Add stock and whisk mixture thoroughly to make sure there are no flour lumps.

Stir in chile de arbol. Add salt and pepper to taste. Add cayenne
pepper to finish off the dish. Dish can be served immediately or
refrigerated overnight to blend flavors.

Serve with corn chips, sour cream, shredded Cheddar and diced red
onion on the side.

Note: If you use ground beef, select a beef that has a 75-25
meat-to-fat ratio. The more fat, the easier it will be to make your
roux. If there is no fat from the beef, then add shortening or bacon
drippings.

Note: You may use up to 1/3 of a cup of flour to make your roux,
depending on the amount of drippings your meat produces. Sprinkle in
slight amounts of flour and whisk together until all the oil is
absorbed.

Makes about 5 quarts of chili.