Texan Style Chuckwagon Chili
Texan Style Chuckwagon Chili
Ingrediënten
- 8 pounds beef chuck diced or coarsely ground
- 2 pounds pork cut the same as beef
- 2 large onions diced
- 1 head garlic chopped
- 3 tablespoons salt
- 1 ½ teaspoons thyme
- 1 ½ teaspoons oregano
- 1 tablespoon cumin powder
- 6 bay leaves
- 1 tablespoon cayenne pepper
- 2 cups corn oil
- 2 cups all-purpose flour
- 3 cans 12 oz each tomato paste
- 20 tablespoons chili powder
- ½ cup cornmeal optional, for thickening
Instructies
- In a 12-quart pot, combine beef chuck, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne pepper.
- Fill the pot halfway with water and place it on low heat.
- In a large frying pan, make a dark roux by heating corn oil over medium heat.
- Gradually whisk in flour until the mixture turns dark brown.
- Once the roux is dark, add tomato paste to the frying pan and cook slowly until the oil starts rising to the surface again.
- Stir in chili powder, cooking until a thick paste forms, being careful not to burn.
- Add the roux mixture to the pot of meat.
- Simmer over low heat, stirring often, for at least 1 1/2 hours or longer.
- Allow the chili to sit until grease rises to the surface, then skim it off.
- Reheat the chili before serving.
Optional Thickening Method:
- After the chili has cooked for a few hours and the flavors have blended, sprinkle and stir in cornmeal.
- Cook for an additional 15 minutes, stirring to prevent lumps.
- Adjust thickness by adding more cornmeal or water as needed.
Notes / Tips / Wine Advice:
This hearty and spicy chili pairs well with a full-bodied red wine such as a Malbec or a Cabernet Sauvignon, which can stand up to its bold flavors and richness.
Nutritional Information
Calories: 620 kcal | Carbohydrates: 25 g | Protein: 42 g | Fat: 42 g | Fiber: 5 g | Sugar: 5 g
