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quarts
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Ingredients
- 1.5 lb beef shank/oxtail/marrow bone or similar mix
- 1 lb ground beef
- 3.5 Tbsp Applewood Smoked Olive Oil
- 1.5 Tbsp Habanero Olive Oil
- 2 cups chopped yellow onions about 2 medium yellow onions
- 2 Tbsp chopped garlic about 10 cloves
- 1 cup chopped New Mexico green chile 1 pepper
- 2 Tbsp chopped fresh jalapeno
- 2 Tbsp Hungarian sweet paprika
- 2.5 Tbsp ground cumin
- 2 Tbsp Salt
- 2 Tbsp Head Ancho vinegar
- 3 Tbsp smoked chili brown sugar
- 22 fl. oz prepared chili sauce see our Chili Sauce recipe
- 16 fl. oz tomato sauce
- 16 oz whole peeled tomatoes
- 1 quart beef stock see our Beef Stock recipe
- 32 oz kidney beans, drained
- Masa flour to thicken
Red Chile Sauce
- 4 dried red Ancho chile pods
- 4 dried red Mulato chile pods
- 4 dried red California chile pods
- 4 dried red Guajillo chile pods
- 5 dried red New Mexico chile pods
Ingredients
Red Chile Sauce
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Instructions
Chili
- Heat 3 Tbsp smoked olive oil and 1/2 Tbsp Habanero olive oil in heavy bottomed skillet.
- Brown oxtail/shank mixture in olive oil, place into oven proof pot or slow cooker.
- Sautee chopped onions the same skillet until translucent.
- Remove skillet from heat, add paprika. Mix over slight heat until fragrant, careful not to burn.
- Add cumin, oregano, garlic, green chile, jalapenos. Mix and heat.
- Add vinegar to deglaze skillet. Add mixture to pot or slow cooker with meat.
- Add salt, tomato sauce, whole tomatoes, and chili sauce to pot with meat and spices.
- Cook on low until meat falls off the bones, tomatoes disintegrate when pressed, and sauce thickened (4-6 hours or more).
- Remove meat and bones from chili base - save for later use in other dishes.
- Press chili base through strainer to make sure no large chunks of vegetables present.
- Add 0.5 Tbs smoked olive oil and 0.5 Tbsp habanero olive oil to skillet, heat.
- Brown ground beef in hot skillet, add to simmering chili sauce.
- Add drained kidney beans and beef brothSimmer until thoroughly heated through.
- Add masa by the tablespoon to thicken, as needed.
Red Chile Sauce
- This is a versatile hot sauce that we use in our Covey Club Chili. This recipe makes enough for 2 family size chili recipes.
- Toast the chile pods on a hot comal or griddle - do not burn.
- Let them cool.
- Remove stems.
- Cover with 36 oz hot water (enogh to fill a 2 QT blender with all the pods fit in it).
- Cover with lid and let stand for 15 min - use spoon to push the pods back into the hot water if needed.
- Blend until completely smooth.
Recipe Notes
See our Beef Stock recipe for the beef stock used in our Covey Club Chile.
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