By Steve Knowles
Special Contributor
|
Ingredients |
Quantity |
Volume |
Weight |
|
Shaved Top Sirloin |
|
4 1/2 lbs |
|
Celery |
1 bunch |
3 cups |
14 oz. |
|
Carrots |
4 carrots |
2 cups |
10 oz. |
|
White Onion |
1/2 onion |
1 cup |
4 1/2 oz. |
|
Yellow Onion |
1/2 med. |
1 cup |
4 1/2 oz. |
|
Red Onion |
1/2 med. |
1 cup |
4 1/2 oz. |
|
Green Pepper |
1/2 Lg. |
1 cup |
5 1/2 oz. |
|
Red Pepper |
1/2 Lg. |
1 cup |
5 1/2 oz. |
|
Poblano Pepper |
1 Lg |
3/4 cup |
3 1/2 oz. |
|
Jalapeno Pepper |
1/2 med. |
1 TBSP |
1/2 oz. |
|
Yellow Banana Pepper |
1/2 med. |
1/4 cup |
1 oz. |
|
Anaheim Pepper |
1/2 med. |
1/4 cup |
1 1/2 oz. |
|
Serrano Pepper |
1/4 cup |
1 1/2 oz. |
|
Habanero Pepper |
1 tsp |
|
|
Garlic |
2 bunches |
1/2 cup |
2 1/2 oz. |
|
Salt |
|
1 TBSP |
|
|
Pepper |
|
1 tsp |
|
|
Cayenne Powder |
1 tso |
|
|
Cumin |
|
2 TBSP |
|
|
Chili Powder |
2 TBSP |
|
|
Beef Broth |
2 cups |
14 fl. oz. |
|
Shiner Beer |
2 cups |
12 fl. oz. |
|
Worcestershire Sauce |
2 TBSP |
|
|
BBQ Sauce |
2 TBSP |
|
|
Lemon Juice |
1 TBSP |
|
|
Brown Sugar |
3 TBSP |
|
|
Yellow Prepared Mustard |
2 tsp |
|
|
rice wine vinegar |
1 tsp |
|
|
Rotel Tomatoes w/green chile |
1/2 can |
1/2 cup |
5 oz. |
|
water |
|
6 cups |
|
|
Roux |
|
|
|
|
Butter |
1 stick |
1/2 cup |
|
|
Vegetable Oil |
1/2 cup |
|
|
Masa Harina |
1 cup |
|
1. Slice thin or shaved, trimmed top sirloin.
2. Brown in large iron skillet on med. high heat approx. 10 minutes (do in batches). Drain and set aside.
3. Medium dice celery, onions, green peppers and red peppers. Fine chop or mince carrots, poblano pepper, jalapeno pepper, banana pepper, anaheim pepper, serrano pepper, habanero pepper and garlic.
4. Sauté all vegetables except garlic in large stock pot (10-16 qt.). Cover and stir frequently for 20 minutes on medium low heat.
5. Add garlic and sauté 10 minutes.
6. Add meat back to vegetable mix and sauté stir frequently for 10 minutes on medium high heat.
7. Add salt, pepper, cumin, cayenne powder and chili powder. Sauté, cover and stir frequently for 20 minutes simmer on low.
8. Add Shiner bock, beef broth, Worcestershire sauce, mustard, Bar-B-Q sauce, lemon juice, vinegar brown sugar and Rotel tomatoes with green chiles and simmer on low heat for 30 minutes, partially covered.
9. Add water (adjust as needed) simmer on low partially covered
10. Prepare roux : In iron skillet or large sauce pan melt butter, add oil on medium heat.
11. Whisk in Masa Harina until very light brown on medium heat then remove from heat.
12. Add roux slowly to chili on medium heat (for thicker chili add all for thinner add less).
13. Add chili beans stir frequently on low heat for 30 minutes (be careful sauce doesn’t stick to bottom).
14. Serve in bowl over small layer of Fritos and top with a mild cheddar cheese shredded
Optional: serve with topping of sour cream and green tops of scallions finely minced
Yields seven quarts and 56 one-cup servings.
Four-hour total cooking time.
