Curtis Jack’s Tailgate Chili
4 to 5 lbs. – beef chuck (chili grind)80/20
2 – jalapeno peppers – split in half lengthways – seeded
1 – serrano pepper – split in half lengthways – seeded
1 – can chicken broth
1 – can beef broth
1 (8 oz) – can Hunt’s tomato sauce
1 T. – vegetable oil
1 T. – onion powder
3 t. – garlic powder
1 t. – cayenne
2 to 3 t. – salt
5 T. – Gebhardt’s chili powder
3 T. – dark chili powder *
4 T. – ground cumin
Juice of 1 lime
1 T. – sour cream
In 6 qt. heavy Dutch oven, heat oil to simmering over medium heat. Add meat and cook, stirring occasionally; until meat is gray in color (do not brown) and drain most of the grease once the meat is gray. Add beef broth, ½ can chicken broth and bring to slow boil.
Add 2 T. Gebhardt’s chili powder, 1 T. dark chili powder, 2 T. ground cumin, onion powder, and ½ t. cayenne and stir well. Float jalapenos and Serrano peppers on top. Cook covered on low simmer for 20 minutes. Add tomato sauce and stir well. Cover, increase heat to high simmer, and cook covered for 40 minutes. (Adjust consistency during cooking with water if necessary).
Add 2 T. Gebhardt’s chili powder, 1 T. dark chili powder, 1 T. ground cumin, 2 t. salt, and garlic powder and stir well. Simmer covered for 30 minutes. Turn off heat. Allow to rest for at least 1 hour.
Bring chili back to low simmer. Add lime juice. Add remaining seasonings (1 T. Gebhardt’s chili powder, 1 T. dark chili powder, 1 T. ground cumin, 1 t. salt and ½ t. cayenne) and stir well. Adjust thickness with remaining chicken stock. Taste for salt. Cover and simmer for 20 minutes. Turn off heat and stir in sour cream.
*You’ll find a number of different chili powders in your grocery store. Gebhardt’s is light and slightly sweet. By combining it with a darker variety you’ll achieve a well-rounded deeper flavor.