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Football Redneck 's Authentic "Texas Red" Chili

Source of Recipe

Vernalisa


List of Ingredients

1. Seasoning Mix:
Mix in a small bowl or cup and set aside.



1 tsp. dried sweet basil leaves
3/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. dry mustard
1/2 tsp. dried thyme leaves
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

Additional ingredients:

2 1/2 pounds beef round or other tender roast, cut into 1/2" cubes
6 Hot peppers of your choice, habeneros! They are SO HOT toooooo
This amount should be adjusted to suit your tastes. If you like it mild, skip these all together.
1/4 cup corn meal
1/2 lb. of salt pork, cut into 1/2" cubes. (I sometimes use lean pork sausage.)
3 cups chopped onions
3 cups chopped green peppers
1 1/2 cups chopped celery
1 Tbsp. minced garlic
1 whole bay leaves
3 cups beef stock (I used canned beef broth, or make my own)
4 medium tomatoes, peeled and smashed with juice (I often use 1- 14 oz. cans of diced tomatoes)
1/2 Tbsp. ground cumin





Recipe

Start by sprinkling about half of the SEASONING mix over the beef cubes and work it with your hands. Set aside.
Place corn meal in a small skillet over medium heat and toast until light brown. Shake frequently and flip as you toast it. Set aside.
Place salt pork (or sausage) in a large pot, (cast iron is best), and cook covered. Occasionally stir and scrape bottom of pot. Cook until dark brown (about 30 minutes). There should be a film that looks like ground red pepper in the bottom of the pot. Remove meat with slotted spoon and set aside.
Turn up the heat, when the fat is hot, add the beef cubes. Cook about 5 minutes, turning once or twice until browned. Remove with slotted spoon and also set aside.
Add the onions, pepper, celery, minced garlic and the rest of the seasoning mix to the pot. Stir well, cover and cook 8 - 10 minutes. Add bay leaves, cover and cook 15 minutes, stirring occasionally. Remove lid and cook until the vegetable are sticking to the bottom of the pot (this is good). Add red peppers and browned beef. Cook until the meat sticks and forms a crust on the bottom of the pot (20 to 25 minutes).
While that is cooking, put 1 cup of the beef stock in a blender and add the browned salt pork (or sausage). Blend it thorougly.
After the main mixture has started to stick, add the beef stock/salt pork mixture to the pot. Add tomatoes and remaining beef stock. Stir in the toasted corn meal. Scrape the bottom of the pot well and cook uncovered over high heat for 8 - 10 minutes. Reduce heat to adjust boiling.. cover and simmer 1 hour. Stir and scrape bottom of pot every now and then.
Remove bay leave, serve with corn bread, garnished with chopped onions and shredded cheese.