Gone Hiking
Active Member
This is an old school, authentic-style chili recipe I made today, which has no ground beef, no tomatoes, and no beans. It's kind of a mix of various recipes I've seen, with some of my own doctoring.
Ingredients:
Meat & Hearty Texture:
3 to 4 lbs of fresh beef back ribs
2 small yellow onions, chopped
Chili Base:
Peppers:
8-9 dried Guajillo chilis (earthy, sweet, no heat)
8-9 dried Morita chilis (very smoky, fruity, medium to high heat)
Masa Thickener:
4 Tbsp olive oil, avocado oil, or melted beef tallow
¼ Cup Masa harina corn flour
Blender Addition:
5 cloves garlic
Stock:
3 Cups of beef stock (divided); or
2 Cups of beef stock (divided); and
1 Cup of heavy, dark bock-style beer
1st Spice Dump:
2 Tsp chili powder
1.5 Tsp beef bouillon
1 Tsp Kosher salt
1 Tsp coarse black pepper
½ Tsp garlic powder
½ Tsp onion powder
¼ Tsp coriander powder
1/8 Tsp cayenne pepper
2nd Spice Dump
(These go in later since their flavor would be ruined by the high heat of the initial boiling):
½ Tsp cumin
½ Tsp oregano
Cooking instructions:
1. Season 3 to 4 lbs of beef back ribs with a salt and pepper and smoke them at 250*F for 4-5 hours until they probe 180-185*F internally. Remove from smoker and foil tent to rest. (The meat will cook more in the chili.) While the ribs rest, gather your ingredients. I used beef tallow for the fat.
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2. Trim all meat from the bones and cut into ½ to ¾ inch pieces. Save the bones for dog treats!
3. Stem and seed all the dried chilis. A pair of shears and a paring knife work well. Don’t worry about mangling them too much as they’ll be boiled and blended up anyway.
4. Place the chilis in a skillet on medium high heat and toast for 2-3 minutes per side until they begin to soften and become fragrant. Push them flat with tongs to assure contact with the pan.
5. Remove the chilis and place them in boiling water for 15-20 minutes until soft. Then pour them into a fine strainer and rinse with tap water. Discard the water in the pot, as that will be bitter.
6. Chop 2 yellow onions and lightly saute in a pan, then remove and set aside.
7. Now prepare the masa thickener. Heat 4 Tablespoons of olive oil, avacado oil, or beef tallow. Mix in 1/4 Cup of masa harina and whisk vigorously for about one or two minutes until the color becomes slightly golden, being careful not to burn it. If it doesn't seem thick, whisk in more masa harina. Then remove from heat.
8. Now scrape the masa thickener, boiled chilis, and 5 cloves of garlic into a blender and blend until smooth. This is the chili sauce.
9. Scrape the blended chili sauce into a Dutch oven. (A smaller Dutch oven is fine for these recipe amounts.) Add 1 Cup of beef stock to the blender and blend it to remove as much of the stuck-on chili sauce as possible and also pour into the Dutch oven. Then add the rib meat, chopped onions, spice dump #1, and the remaining stock (and bock beer, if used.) Mix it all well and bring to a boil, then dial heat back to simmer for 45 minutes with no lid, stirring regularly.
10. Then add spice dump #2. Taste test and add additional seasoning as desired. Simmer for at least another hour, continuing to stir regularly. Add more beef stock if needed to thin as the stock reduces.
11. Remove from heat, ladel a portion into a bowl, and garnish with shredded cheese, sour cream, jalepenos or whatever you like and enjoy.
Ingredients:
Meat & Hearty Texture:
3 to 4 lbs of fresh beef back ribs
2 small yellow onions, chopped
Chili Base:
Peppers:
8-9 dried Guajillo chilis (earthy, sweet, no heat)
8-9 dried Morita chilis (very smoky, fruity, medium to high heat)
Masa Thickener:
4 Tbsp olive oil, avocado oil, or melted beef tallow
¼ Cup Masa harina corn flour
Blender Addition:
5 cloves garlic
Stock:
3 Cups of beef stock (divided); or
2 Cups of beef stock (divided); and
1 Cup of heavy, dark bock-style beer
1st Spice Dump:
2 Tsp chili powder
1.5 Tsp beef bouillon
1 Tsp Kosher salt
1 Tsp coarse black pepper
½ Tsp garlic powder
½ Tsp onion powder
¼ Tsp coriander powder
1/8 Tsp cayenne pepper
2nd Spice Dump
(These go in later since their flavor would be ruined by the high heat of the initial boiling):
½ Tsp cumin
½ Tsp oregano
Cooking instructions:
1. Season 3 to 4 lbs of beef back ribs with a salt and pepper and smoke them at 250*F for 4-5 hours until they probe 180-185*F internally. Remove from smoker and foil tent to rest. (The meat will cook more in the chili.) While the ribs rest, gather your ingredients. I used beef tallow for the fat.
]
2. Trim all meat from the bones and cut into ½ to ¾ inch pieces. Save the bones for dog treats!
3. Stem and seed all the dried chilis. A pair of shears and a paring knife work well. Don’t worry about mangling them too much as they’ll be boiled and blended up anyway.
4. Place the chilis in a skillet on medium high heat and toast for 2-3 minutes per side until they begin to soften and become fragrant. Push them flat with tongs to assure contact with the pan.
5. Remove the chilis and place them in boiling water for 15-20 minutes until soft. Then pour them into a fine strainer and rinse with tap water. Discard the water in the pot, as that will be bitter.
6. Chop 2 yellow onions and lightly saute in a pan, then remove and set aside.
7. Now prepare the masa thickener. Heat 4 Tablespoons of olive oil, avacado oil, or beef tallow. Mix in 1/4 Cup of masa harina and whisk vigorously for about one or two minutes until the color becomes slightly golden, being careful not to burn it. If it doesn't seem thick, whisk in more masa harina. Then remove from heat.
8. Now scrape the masa thickener, boiled chilis, and 5 cloves of garlic into a blender and blend until smooth. This is the chili sauce.
9. Scrape the blended chili sauce into a Dutch oven. (A smaller Dutch oven is fine for these recipe amounts.) Add 1 Cup of beef stock to the blender and blend it to remove as much of the stuck-on chili sauce as possible and also pour into the Dutch oven. Then add the rib meat, chopped onions, spice dump #1, and the remaining stock (and bock beer, if used.) Mix it all well and bring to a boil, then dial heat back to simmer for 45 minutes with no lid, stirring regularly.
10. Then add spice dump #2. Taste test and add additional seasoning as desired. Simmer for at least another hour, continuing to stir regularly. Add more beef stock if needed to thin as the stock reduces.
11. Remove from heat, ladel a portion into a bowl, and garnish with shredded cheese, sour cream, jalepenos or whatever you like and enjoy.
