“Housebarbecuing Chili”

Under Construction

This is a recipe I make every year in preparation for the annual “Housebarbecuing” put on by two friends of mine. It's a variation on Texas-Style Beef Chili, in particular, it adds beans (as a thickener) and tomatoes (for flavor).

1 lb		small red beans
25 lbs		bottom (or top) round roast, cut into ~½ inch chunks
                oil (peanut or safflower)
5 lbs		yellow onions, coarsely chopped
6 bulbs		garlic, minced
3 cans		chipotles in adobo (7 or 7½ oz each)
1 lg can	Italian-style peeled tomatoes (6 lbs 9 oz)
		chili powder
		cumin
		chipotle powder (if needed)
		salt
		beer (as needed, probably 15 bottles)

check beans for rocks, etc.; rinse; cook in lots of water until
completely soft (no need to soak overnight)

drain the tomatoes; remove any basil (if present)

cut meat into ~½ inch cubes; DO NOT trim the fat

heat just enough oil to barely cover the bottom of the pan; working in
batches, brown the meat; remove cooked meat to a large pot; deglaze the
pan with beer as needed

while the meat is cooking, chop the onions and garlic (the meat will
take a long time to cook)

in a bowl, puree the tomatoes and chipotles (with the adobo); if needed,
add beer to keep it moving

when the beans are done, add to the tomatoes and chipotles; puree until
you have a coarse but thin paste; use more beer as needed; add salt,
stir, add to the large pot

when the meat is done, saute the onions until soft but not brown; when
the onions are almost done, add the garlic, chili powder, cumin, and
more salt (if needed); add to large pot

add beer to desired consistency (a little on the watery side since it
will cook down a bit), stir well, bring to a strong simmer; lower heat,
simmer until meat is tender (3 - 5 hours)

check spices every hour; add more as needed but go easy on the salt; if
needed, add salt at the very end

Rating

Difficulty: very easy.

Time: about five hours.

Precision: 1.

Source

My own foolin’ around.