This may be the most decadent chilli you will ever taste, Rich, Savory, and you can make it as spicy as you would like. Great for a holiday party or football tailgating. Serves 6 or more. If you are calorie counting it isn’t for you. Take multiple opportunities to remove fat, once after roasting, and once after the long cooking. The rendered fat can be preserved in the freezer as a starting base instead of using oils and other fats. Just remember it will have a spicy kick.
To cook this delicious, satisfying chili you need 5-10 hours of cooking minimum, but it’s worth every bite.
- 5 pounds of short ribs, meaty beef back ribs, or combination of 1lb marrow bones and 4 lbs. well marbleized chuck
- 1 very large onion sliced
- 1 large carrot chopped
- 4 cloves garlic
- Spice mixture, Fajita spice, taco mix, prepacked Chili Spice or make your own blend with Chili powder, garlic powder, Paprika, cumin
- 2 whole jalapenos or pablano peppers ** substitute with a small can of Goya brand chipoltes in sauce
- 1 can 28oz kitchen ready tomatoes, sauce, puree, or 2 cups chopped fresh tomatoes
- 2 tablespoon fresh Cilantro optional
- salt and pepper
- 4-8 cups stock, Beef chicken, or vegetable
- 1 cup mixed green peppers in 1 inch pieces
- 2 cups of cooked mixed beans, black, white,or red, for an option to an all meat chilli
preheat oven to 350 degrees
in large roasting pan, place onion, garlic cloves, carrots and whole jalapenos on the bottom,
evenly distribute and coat spice mixture on all sides of meat and bones, place meat and bones In one layer on top of the base of sliced onions and carrots.
roast in oven for 1 1/2 hours turn frequently to brown, the more the beef and onions are caramelized the richer the flavor.
Remove from oven until cool enough to work with. Remove all gristle and cartilage. At this time you may want to keep the bones, to increase flavor.
Place all ingredients from the roaster into a large dutch oven/stock pot or crock-pot, except whole jalapenos/pablanos. Seed and preserve for final step.
Add crushed tomatoes, Cilantro, green,red and yellow peppers and enough broth to cover the meat. Skim fat before next step. Simmer on low for 1 hour on top of the stove. If using crock pot 2 hours on high.
Remove from heat, remove all bones and excess fat. Meat should be at a point where it can be easily shred. If you want to have beans in your chili now is the time to add them. Finely chop the jalapeno or pablanos that had been seeded. Simmer an additional 2 hours to 4 hours on top of the stove or 8 hours in crock pot on low. Add salt and pepper and spices to taste. If mixture is too dry add more broth to reach the consistency of chili, if mixture is too wet, allow to simmer with lid off until liquid is reduced. The longer you cook the better it tastes. This may be a two day process. **** continue to add spice salt and pepper to taste.
Serve as an entree with Rice, creamy Polenta, taco shells, or crusty rolls, Gluten free eating? Try Udi’s new line of hotdog and hamburger rolls, they are the best find! How about Gluten-free Corn bread.
If you have additional time you can chill between steps and skim chilled fat. A pressure cooker can be used to speed up the first simmering process. instead of 1 hour, use pressure cooker 30 minutes with 3 cups of beef broth as the liquid.