OK, Here is the recipe. If any of you use it, Please let me know your thoughts.
This recipe is one that I modified. It started out as a Johnny Trigg and Slap Yo Daddy BBQ recipe. That I found on Slap Yo Daddy Website. When I read through their rendition. It didnt have enough onion, chili powder, garlic, and basically a lot of the ratios were not to my tastes.. I So I modified it below, the way I like it.
Ingredients
2.5 lbs ground chuck or ground beef with 10% fat
2-3 tablespoons of canola oil
2 onions, chopped
3 jalepenos remove seeds, chop finely
2 tablespoon garlic, chopped
2-4 heaping tablespoons all purpose flour
28 oz can diced tomatoes
2 six-oz cans tomato paste
3-4 tablespoons brown sugar
1 Cube of Knorr beef stock - Sold in a 4 pack kinda like small jello cup type containers. Dont disslove in water, just put it in, per the instructions below
* if you want, add ½ tsp cayenne powder (more or less to your taste)
2-3 heaping tablespoons chili powder this is an estimate. All spices are different, some more potent than others.. Brand by brand. Start with 2 Tbsp, add more later if it needs it.
2 heaping tablespoons paprika
2 heaping tablespoons ground cumin
2-4 Tbsp Flour
1Tsp White Pepper
1 Tbsp Lawrys Pepper Blend
2 bay Leaves
1 Tsp Oregano
1 Tsp Smoked Sea Salt
1. Saute ground beef in large saucepan in canola oil until beef is cooked. Use a slotted spoon to transfer the cooked beef into your cast iron pot. If you dont have a cast iron pot, you can use a disposable foil pan for easier cleanup. Or use a pot if youre cooking the chili on your stove.
2. Drain off excess fat leaving behind about 4 tablespoons of fat. Add onions, jalepenos and sautι until onions are translucent. Add chopped garlic and cook for a couple more minutes. Use a slotted spoon to transfer the onion and garlic mixture to the pot or pan where you have your cooked ground beef.
3. Whisk in three tablespoons of flour in the remaining fat in the saucepan. Cook the flour in the oil under medium-low heat to make a roux. Add more oil as needed to get the right consistency for the roux. It should feel like uncooked pancake batter. Cook the roux until it is light brown.
4. Once roux is light brown, turn up the heat and add water a half cup at a time to whisk the roux into gravy. Once you reach the gravy consistency, stop adding more water.
5. Add the canned tomatoes, tomato paste, brown sugar, beef stock cube, chili powder, salt, pepper and all the spices above. Pour the entire mixture into the pot/pan you have your cooked ground beef and onions. If youre not going to smoke the chili on the pit, you can use a pot or Crockpot to simmer the chili for several hours. Add just enough water to cover the mixture
6. Put the pot/pan into your pit at 250-300 degrees and smoke the chili uncovered for several hours. Every hour, give it a stir and add more water (or beer) as needed. A few chunks of Red Oak
7. Stir as needed, taste, add any more spices to your liking. I like to serve with Corn Bread, crumbled up at the bottom of the bowl, add chili, then grated cheese and Green Onions.
Topic: Chili on the Kettle Ranch (Read 1723 times)
