Dean’s texas chili recipe
Dean’s Texas ChiliThis article was published by: Matthew
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This is a wonderful chili! Due to the grilling of the roast as the added meat, it adds a nice smokey flavor. It takes a little time to prepare but well worth it. Any beef stew meat will work in this dish: top or bottom round, rump roast, or chuck.
Ready in: 4 hours
- 2 -2 ½ pounds rump roast
- 2 table spoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 3 cups chopped onion (Vandalia is best)
- 1 1/2 tablespoons cumin seeds (whole)
- 3 tablespoons finely chopped jalapeño pepper (use only 1 pepper if you don’t want it too hot)
- 5 – 6 small garlic cloves, minced
- 1 bell pepper finely chopped
- 2 stalks of celery finely chopped
- 1 ½ cup sweet red wine (I use “Riverboat RED” made in Rocheport, MO).
- 1/4 cup balsamic vinegar
- 2 tablespoons chili powder
- 2 tablespoons fresh oregano
- 1 (14 1/4-ounce) can low-salt beef broth (I like Emeril’s)
- 1 (12-ounce) can beer (Michelob Ultra Lite)
- 1/2 cup chopped fresh cilantro
- 5 pounds Romano tomatoes
- 1 12oz can tomato paste (Depending on amount of chili to be made)
- 1 packet of Weber Chipotle marinade
- 1/2 – 1cup chopped onion (For putting on chili when serving)
- 1/2 – 1 cup fat-free sour cream (For putting on chili when serving)
- 1 Large Zip-lock bag
- 1 Packet of corn tortillas
- 1 Pack of a good Mexican cheese
Preparation methodPrep: 1 hour | Cook: 3 hours
1. Prepare Weber Chipotle marinade per instructions on packet. With a fork, pierce roast all over on both sides. Place roast in large plastic resealable bag and pour marinade over roast. Close bag and work in marinade. Set bag on counter and turn every once in awhile to coat roast completely. It will be ready in about 15 minutes (longer doesn’t hurt).
2. Prepare grill for indirect grilling (coals will be to both sides of the grill so that they are not right under meat). Place roast on center of grill turning once. With a meat thermometer, test temperature (it should read 138-140 degrees F when placed in the center of largest part of roast). When roast is done, wrap in foil and let sit for minimum of 15 minutes so that juices disperse back into roast.
3. Pour olive oil in a large Dutch oven and heat medium-high heat. Add the 3 cups onion to pan; sauté 5 minutes or until lightly browned. Then add cumin, jalapeño, garlic, bell pepper, celery, salt & pepper, and oregano; sauté 1 minute. Add wine and reduce by ½.
4. Stir in vinegar, chili powder, beef broth, and beer; Add tomatoes and roast that has been cut into small cubes (if there is juice from the roast, pour it also into the mix. Bring it all to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Uncover and simmer 1 hour, stirring occasionally (this will thicken chili). Stir in cilantro.
5. Note: To take skin off tomatoes, fill a large pot with water and bring to a boil. In another container, fill it with ice water. When water is boiling, place tomatoes in pot. The skin will begin to split and wrinkle soon. When this happens, take them out of the pot and immerse them into the ice water. This makes it a lot easier to remove the skins. After the skins are removed, place them in a colander and squeeze the seeds and juice out leaving mostly all flesh. It won’t hurt if there are some seeds left.Serving suggestion
Place grated cheese into your bowl first then pour chili over it and stir. Add chopped onions and sour cream if desired. You can also add some chopped fresh cilantro. Roll up corn tortillas and dip into chili.
Reference: Dean’s texas chili recipe
Recipe type: xarchivex
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