Texas Chili

For a Crowd

Cook Time 180 Minutes

Servings 12

2 pounds boneless beef chuck roast, trimmed of excess fat and cut into ½ inch chunks
Kosher salt, for seasoning
Black pepper, for seasoning
2 pounds ground beef
2 large white onions, diced
3 large bell peppers, seeded and diced
1 tablespoon cumin
2 teaspoons coriander
6 cloves garlic, minced
3 tablespoons ancho chili powder
2 tablespoons dried Mexican oregano
1 cup masa harina
1 quart chicken broth
2 quarts water
1 (28 ounce) can diced tomatoes
2 (28 ounce) cans crushed tomatoes
3 to 4 guajillo peppers

Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.

Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.

Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips

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Course Dinner, Tailgate

Keyword Beef, canned tomatoes, Chili, Cooking for a crowd, fire disc, Texas

Cook Time 3

Servings 12

Ingredients

2 pounds boneless beef chuck roast trimmed of excess fat and cut into ½ inch chunks
Kosher salt for seasoning
Black pepper for seasoning
2 pounds ground beef
2 large white onions diced
3 large bell peppers seeded and diced
1 tablespoon cumin
2 teaspoons coriander
6 cloves garlic minced
3 tablespoons ancho chili powder
2 tablespoons dried Mexican oregano
1 cup masa harina
1 quart chicken broth
2 quarts water
1 28 ounce can diced tomatoes
2 28 ounce cans crushed tomatoes
3 to 4 guajillo peppers

Instructions

Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.
Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.
Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips

Video

Grilled Shrimp Cocktail

1 1/2 pounds tail-on jumbo shrimp, about 24,
Kosher salt, for seasoning
Black pepper, for seasoning
Olive oil, for seasoning
2 teaspoons lemon juice
1 large lemon, for serving

For the chili cocktail sauce

2/3 cup chili sauce
1/3 ketchup
1/4 cup prepared horseradish
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce

Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.

Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.

Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.

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