Prep 30 mins
Cook 2 hrs
This is a good old fashioned Oklatex chili recipe adapted to fit in with the BBQ genre so popular in that area. It is a perfect item for a Combination BBQ/Chili cook off. the addition od cocoa powder sounds strange to some, but is actually borrowed from French Cuisine, and adds a deeper dimension of beefy flavor. We use red pepper flakes to adjust the heat, but any hot chili pepper flakes work well. The recipe below is a mild version @ 1 tsp. of pepper flakes, our standard version uses1 1/2 Tbs., we have also made it with habaneros. Of course, feel free to adjust it to your own personal liking. This chili is great over spaghetti, on a chili dog, over a char grilled burger, or in a bowl of its own,
- 3 lbs shoulder boneless beef chuck roast (smoked, precooked weight)
- 3 cups chopped onions
- 3 chopped bell peppers
- 1⁄4 cup peanut oil
- 1 tablespoon minced garlic
- 2 minced jalapeno peppers (seeding is optional)
- 1⁄4 cup chili powder (we like Williams brand)
- 1 tablespoon cumin (ground)
- 1 1⁄2 tablespoons unsweetened cocoa powder
- 2 tablespoons paprika
- 1 tablespoon ground oregano
- 1 bay leaf
- 1 teaspoon red pepper flakes
- 1 (14 ounce) can beef broth
- 3 tablespoons cider vinegar
- 16 ounces tomato sauce
- Cut smoked chuck into 1x2-inch cubes or smaller if you like.
- In hot Dutch oven with hot peanut oil, sauté onions and garlic until tender.
- Add chuck, jalapeños, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes.
- Mix together well and continue to cook until heated well.
- Add beef broth, tomato sauce, vinegar and bay leaf.
- Bring to boil, then reduce to simmer.
- Remove bay leaf after 15 minutes.
- Simmer 1-1 1/2 hours stirring often,adding water if necessary.
- Add chopped bell pepper and continue simmering until peppers are tender.