This was a request from Roger and my son CJ. One of our favorites shows, besides Chopped, is Diners, Drive-ins and Dives. They were watching the show and there was an episode that showed an all meat chili. Apparently, that's how they do it in Texas...all meat!! What a dream for them......all meat!! So after they were raving about what they saw, I decided to see what I could do. I decided to do a combination of pork and beef. I got some great peppers, red onions, cans of tomatoes and played with some spices. WOW.....amazing flavors, delicious fall apart meat. It's a keeper....they approve!!
TEXAS MEAT LOVERS CHILI
3 LBS BONELESS BEEF CHUCK ROAST
2 LBS PORK SHOULDER CUT UP
2 JALAPENO PEPPERS
3 POBLANO PEPPERS
1 RED PEPPER
1 LARGE RED ONION
WHOLE HEAD OF GARLIC
8 SLICES OF BACON
3 TBLSP OLIVE OIL
1 1/2 TSP CUMIN
1 1/2 TSP CORRIANDER
1 1/2 TSP PAPRIKA
1 TSP THYME
1 TSP MARJORAM
2 TSP CHILI POWDER
1 TSP CHIPOTLE POWDER
1 TSP SALT
1 TSP PEPPER
2 CUPS BEEF BROTH
I 28 OZ CAN OF DICED TOMATOES
1 28 OZ CAN CRUSHED TOMATOES
1 6 OZ CAN TOMATO PASTE
Start by preparing your meat and veggies. First, cut up both meats into about 2 " cubes.
TEXAS MEAT LOVERS CHILI
3 LBS BONELESS BEEF CHUCK ROAST
2 LBS PORK SHOULDER CUT UP
2 JALAPENO PEPPERS
3 POBLANO PEPPERS
1 RED PEPPER
1 LARGE RED ONION
WHOLE HEAD OF GARLIC
8 SLICES OF BACON
3 TBLSP OLIVE OIL
1 1/2 TSP CUMIN
1 1/2 TSP CORRIANDER
1 1/2 TSP PAPRIKA
1 TSP THYME
1 TSP MARJORAM
2 TSP CHILI POWDER
1 TSP CHIPOTLE POWDER
1 TSP SALT
1 TSP PEPPER
2 CUPS BEEF BROTH
I 28 OZ CAN OF DICED TOMATOES
1 28 OZ CAN CRUSHED TOMATOES
1 6 OZ CAN TOMATO PASTE
Start by preparing your meat and veggies. First, cut up both meats into about 2 " cubes.
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Next might be the only part you have never done before but very simple. Just be careful and keep a close eye on them while you do this part. Fire roasting the poblano peppers. Turn on one of the burners on a low flame on your grill. place the pepper on the grate. Let it roast until blackened turning to roast on all sides. It's that simple, no pots or pans involved. The smoky flavor is definitely worth the extra step.
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When they are cooled, you can peel of the skin easily and don't worry if you don't get it all...it's fine. Now you can slice them in half and remove the seeds and dice them up. You can go ahead and dice up the onion, red pepper and jalapeno also. Chop the garlic leaving it nice and chunky.
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Heat oil in dutch oven. Add all the veggies together and let them start cooking for about 10 minutes until they begin to get soft. Add all the spices from the cumin to the pepper. Mix it all together and smell the flavors coming out of that pot. Your hose should smell amazing by now. If not, fry the bacon...haha. When it is all done chop it up and throw it in.
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Add the diced tomatoes, crushed tomatoes and tomato puree. Stir in the beef broth. Drop in all the meat cubes. Cover and bring to a soft simmer for about
2 1/2 to 3 hours.
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Cover and bring to a very soft simmer and let it cook for about 2 1/2 to hours. You can actually stir one or twice during the time, and I like to leave the cover slightly opened for the last half of cooking time. It helps thicken the sauce. You will love how the eat falls apart when its done. You can pull some of the bigger pieces apart with forks. Also, remove any bones that may have been in the pork pieces.
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This is amazing all by itself....but serve it with some chopped scallions, sour cream, fresh grated cheddar cheese and a big piece of crusty bread for dipping!!! Amazing......ENJOY!!!
