TxDOT Roadkill Chili:
• 6 lbs Beef Chuck for Chili
• 3 medium-large onions, finely chopped
• 6 Bolner's Fiesta brand New Mexico Chile pods
• 6 Bolner's Fiesta brand Cascabel Pepper pods
• 1 1/2 tablespoons Oregano in 1 cup of chili water* ("tea")
• 14 cloves of garlic, pressed
• 9+ (maybe 12) heaping tablespoons Gebhardts brand Chili Powder
• 2 tablespoons Ground Cumin
• 1 teaspoon Cayenne Pepper
• 1/2 teaspoon sugar
• 4 cups beef stock
• 1+ (maybe 2) 15-oz can Hunts Tomato Sauce
• 2 tablespoons white vinegar
• 1 teaspoon Tabasco sauce
• Black pepper and Salt to taste
• Lots of Beef Boulioun
* chili water is the water leftover from boiling the dried peppers
Remove stems and seeds from chile pods.
Place chile pods in saucepan, cover with water, and boil for about 40 minutes.
Mash chile pods through a sieve to remove membrane or scrape the pulp from the skins with a spoon. The skin can be bitter so you want to get as much of it as possible out of the pulp. Make a paste of the pulp. DO NOT THROW OUT THE WATER. Hold for later. You'll use about 1 cup of chile pulp.
Make a "tea" of the oregano leaves by brewing in 1 cup of boiling chile water (reserved from boiled chile pods). Strain the "tea" and set aside.
Speed Tip: Chop onions ahead of time to cut down on prep time on chili night.
Brown meat 1 pound at a time, seasoning with black pepper. Brown onions along with the meat. Use slotted spoon to remove meat and onions to your chili cooking pot as it browns.
Speed Tip: Use two skillets/burners to brown 2 pounds of meat at a time to speed up this step.
Cook the crushed garlic briefly before adding to chili pot.
Add the remaining ingredients (garlic, chili paste, chili powder, cayenne powder, cumin, sugar, oregano "tea," tomato sauce, beef broth, vinegar, and Tabasco sauce) and stir well.
Simmer covered, stirring occasionally, for about 2 hours.