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 ~1/2 inch chunks
oil (peanut or safflower)
5 lbs yellow onions, coarsely chopped
6 bulbs garlic, minced
3 cans chipotles in adobo (7 or 7.5 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 ~1/2 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
Time: about five hours.
Precision: 1.
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