Buckaroo Chili (con carne version of my Vaquero Chili)

Posted by Unknown Wednesday, May 23, 2012
Taste Level: VGR
Cost: $20 and Over
Serves: 12-14
Prep Time: 20-25 min.
Cook time: 3-4 hours 30 min.
Difficulty: 3

My Buckaroo Chili is actually just the Con Carne version of my Vaquero Chili that we presented up at the Chili on the Comstock chili cook off at Virginia City. One of the people came by my booth and refused to try my chili because it had beans and tomatoes.  He told me that I would be run out of Texas.  I told him that while I lived in Texas I put beans in my chili and I knew a lot of others that did as well.  He just gave me a disgusted look and said, "Blah Yuck," before walking away.  I really do not know what his problem was.  I am all for chili with and without beans. Never knock something until you try it.  And why in the world would I care what some guy from Texas thought?  They could not defend the Alamo against the Natives or even Ozzy Osbourne for that matter.  Probably because of lack of protein from not having beans in their chili! All kidding aside if you are anti beans and tomatoes this is the recipe for you (if you like beans and tomatoes look for our Vaquero Chili!)  Enjoy!

Seasoning Mixture
3 tbsp Ancho chili powder
2 tbsp New Mexico Red chili powder
1 tbsp Arbol chili powder
2 1/2 tsp ground cumin

3/4 tsp ground coriander
1/4 tsp ground mustard
1/2 tsp ground clove
1/4 tsp ground fennel
1/2 tsp leaves tarragon

1-2 tsp Freshly cracked pepper medley

3.5-3.75 lbs rib eye steaks (cubed)
1/2 lb bacon ends (chopped)
1 lb Don Juan’s New York style chorizo

1 1/2 cups yellow onion (finely chopped)
1 shallot (finely chopped)
6 Talatta brand anchovy fillets in oil (drained)
2 oz 60% coca bittersweet chocolate (broken up)
1 large jalapeno (seeded, finely chopped)
6 cloves garlic (diced)
1 quart low-sodium chicken broth
1 cup Peeberry coffee
1/4 cup Apple cider vinegar

1/3 cup Ridgemont Reserve straight Bourbon Whiskey
2 tbsp 1 tsp ketchup
1 tbsp Tapatio Hot sauce
2 tbsp molasses
2 tsp Tamari
1/8 tsp liquid smoke
2 bay leaves
1 tablespoon dried oregano leaves

4 Green onions (chopped)
2/3 cup Cilantro (chopped)
2/3 cup Chipotle Cheddar (shredded)
1 poblano pepper (diced)
Anaheim pepper (diced)

Mix all ingredients (unless there are some you would like to leave out) together in a medium bowl before serving.

Rub your 2-3 rib eye steaks with 2 tsp of olive oil. Lightly dust both sides of steaks with fresh crack pepper and kosher, then rub seasonings into meat.

Heat your 8 quart sauce pan over medium high heat. Once heated brown all steaks by searing them 3-4 minutes per side. Move steaks to plate, cover with aluminum foil and let cool for 5 minutes. Once cooled chop steak into ¼ inch pieces. Sit steak pieces to side in a medium bowl (reserve any juices left from chopping up steak.) Brown chorizo in cast iron for 7-8 minutes, stirring frequently. Move chorizo from the 8 quart sauce pan to medium bowl with steak bits and cover. Leave any left over oils in the 8 quart sauce pan.
In a medium bowl whisk together chicken stock and the seasoning mixture. Turn heat down to medium and add 2 cloves garlic, 1/4 cup onion, shallot, cook for 30 seconds while constantly whisking. Whisk in ketchup, vinegar, liquid smoke, tamari and chicken stock mixture.  Cook uncovered for 20-25 minutes, mixing and scraping the bottom of the sauce pan often. Pour this mixture into a food processor or blender. Add reserved steak juice, anchovies, molasses, coffee, chocolate and 1/4-1/3 cup of the beans to the blender or food processor and pulse for 1 minute 45 seconds on low and then 45 seconds on hi or until evenly mixed puree is formed.  Set aside until ready to use. 

Cook bacon in the bottom of the 8 quart sauce pan over medium heat until browning and crisping (9-12 minutes.) Move bacon to bowl with steak and chorizo and reserve 1/2 cup of the bacon grease in the bottom of the 8 quart sauce pan (clean out the rest, if you do not have a full half cup add olive oil to the grease until you do.) Lower heat to medium, add remaining onions, garlic and the jalapeno and cook, stirring and scrapping the remnants from the bottom frequently, until onions are softened and translucent (6 to 8 minutes.)

Add puree to 8 quart sauce pan and cook (after adding puree mixture add 1/4-1/3 cup water to blender and swish around to break loose the remaining puree add this to the pot as well.) Cook for 2-3 minutes stirring and scraping frequently.  Add steak bits, chorizo, bacon, oregano and bay leaves. Bring to a simmer, scrape the bottom of the pan and reduce heat to lowest setting. Cover but leave a small crack and cook for 2-3 hours. Or until meat is tender.

Add bourbon whiskey and hot sauce to chili stirring until evenly mixed. You can serve immediately but I prefer to let cool and refrigerate overnight.

Reheat, top with garnish and enjoy! You may want to season to taste with a little kosher salt, fresh crack pepper and cider vinegar.


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