Blue's Own Texas-style Chili
7 lbs beef, trimmed and cut into 1 inch to 2 inch cubes
Approx 7 cups beef broth (4 14-1/2 oz cans)
3/4 cup olive oil
15 cloves garlic -- finely chopped
3/4 cup flour
1 bottle beer
3 oz tequila -- if of legal age, 4-1/2 oz
3 oz blackstrap molasses
hot jalapeno peppers.
1 tablespoon Mexican oregano
2 tablespoons cumin
1/3 cup chili powder (to taste)
1 dash ginger
1 dash nutmeg
1 tspn salt
1 tspn ground black pepper
1 tspn white pepper
1 tspn cayenne pepper
5 oz jarred hot jalapeno peppers and juice or equivalent quantity of sliced fresh
- Place beef in a Dutch oven or similar large pot in the olive oil and cook low heat until browned.
- Add 3 oz tequila and stir -- if using the legal age variant, drink the other 1-1/2 oz tequila. Stir in garlic.
- Slowly add a mixture of the flower and chili powder, stirring constantly to blend in evenly.
- Add beer... stir. Add molasses... stir. Add cumin and oregano by rubbing them between the palms of your hands... stir. Add peppers and remaining spices... stir. Add all but one can (all but approx. 2 cups) beef broth, stirring.
- Bring to a slow boil for a 1/2 hour or so, stirring often, then lower heat and simmer for a while, stirring occasionally. Do not be worried if it sticks a bit to the bottom of the pan, just make sure to scrape those parts up when stirring (a wooden spoon is good for this)... those bits add flavor ;)
- At some point a couple of hours into the simmering when it's cooked away a good bit of broth, remove from heat and allow to come to room temperature, then place in fridge for a few hours until cold.
- Anytime within the next 12 hours after chilled, resume cooking over low heat.
- When nearly at chili-like consistency, add the remaining beef broth. Cook until at proper chili consistency again, and serve with rice.