Covey Club Chili (CCC)
A truly ‘from scratch’ chili using our Applewood Smoked and Habanero Olive Oils and Head Ancho Vinegar. The perfect meal for football tailgates, potlucks, and cozy gatherings with friends and family. See our Beef Stock recipe for stock used in this recipe.
  • 1.5 lb beef shank/oxtail/marrow bone or similar mix
  • 1lb ground beef
  • 3.5Tbsp Applewood Smoked Olive Oil
  • 1.5Tbsp Habanero Olive Oil
  • 2cups chopped yellow onionsabout 2 medium yellow onions
  • 2Tbsp chopped garlicabout 10 cloves
  • 1cup chopped New Mexico green chile1 pepper
  • 2Tbsp chopped fresh jalapeno
  • 2Tbsp Hungarian sweet paprika
  • 2.5Tbsp ground cumin
  • 2Tbsp Salt
  • 2Tbsp Head Ancho vinegar
  • 3Tbsp smoked chili brown sugar
  • 22fl. oz prepared chili saucesee our Chili Sauce recipe
  • 16fl. oz tomato sauce
  • 16oz whole peeled tomatoes
  • 1quart beef stocksee our Beef Stock recipe
  • 32oz 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
  1. Heat 3 Tbsp smoked olive oil and 1/2 Tbsp Habanero olive oil in heavy bottomed skillet.
  2. Brown oxtail/shank mixture in olive oil, place into oven proof pot or slow cooker.
  3. Sautee chopped onions the same skillet until translucent.
  4. Remove skillet from heat, add paprika. Mix over slight heat until fragrant, careful not to burn.
  5. Add cumin, oregano, garlic, green chile, jalapenos. Mix and heat.
  6. Add vinegar to deglaze skillet. Add mixture to pot or slow cooker with meat.
  7. Add salt, tomato sauce, whole tomatoes, and chili sauce to pot with meat and spices.
  8. Cook on low until meat falls off the bones, tomatoes disintegrate when pressed, and sauce thickened (4-6 hours or more).
  9. Remove meat and bones from chili base – save for later use in other dishes.
  10. Press chili base through strainer to make sure no large chunks of vegetables present.
  11. Add 0.5 Tbs smoked olive oil and 0.5 Tbsp habanero olive oil to skillet, heat.
  12. Brown ground beef in hot skillet, add to simmering chili sauce.
  13. Add drained kidney beans and beef brothSimmer until thoroughly heated through.
  14. Add masa by the tablespoon to thicken, as needed.
Red Chile Sauce
  1. This is a versatile hot sauce that we use in our Covey Club Chili. This recipe makes enough for 2 family size chili recipes.
  2. Toast the chile pods on a hot comal or griddle – do not burn.
  3. Let them cool.
  4. Remove stems.
  5. Cover with 36 oz hot water (enogh to fill a 2 QT blender with all the pods fit in it).
  6. Cover with lid and let stand for 15 min – use spoon to push the pods back into the hot water if needed.
  7. Blend until completely smooth.
Recipe Notes

See our Beef Stock recipe for the beef stock used in our Covey Club Chile.