Mister Coaster's Texas Red Chili
 

I have placed 3rd in 2 chili cookoffs with this recipe. This Texas chili recipe is a long process that adds spices to the simmering meat at specific times to ensure a balance of spice and heat are maintained. These additions are called “dumps” and can be prepared at the start of the cooking process and simply added when called for.


3½ lbs. tri-tip roast, cubed
½ lb. pork sausage
3 tsp. Kosher salt
1½ tsp. ground black pepper
2 tsp. garlic powder
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 onion, finely diced
Cornstarch

Base Ingredients:
2 cans chicken broth
1 can tomato sauce
6 oz Snappy Tom or Spicy V-8
1 tsp. onion powder
2 Tbs. garlic powder
2 Tbs. chili powder

Dump #1
2 Tbs. chili powder
5 tsp. ground cumin
1 Tbs. Tabasco sauce

Dump #2
½ tsp. cayenne pepper
1½ tsp. Tabasco sauce
1 tsp. crushed red pepper
1 Tbs. chili powder
Kosher salt to taste (+/- 1 tsp.)

Dump #3
5 tsp. Cornstarch (mixed with water to form a paste)
1 Tbs. garlic powder
1 tsp. brown sugar
1 tsp. crushed red pepper
½ tsp. cumin
Kosher salt to taste (+/-1 tsp.)

In a frying pan, over medium heat, cook the red and green bell peppers and onion. Do not brown, only lightly cook, no more than 5 minutes. Set aside.

Brown the tri-tip and sausage together along with the garlic, salt and black pepper. Do not drain liquid, place meat and liquid in a large stock pot and add the “base ingredients." Add the pepper & onions. Bring mixture to a boil then reduce heat to lowest setting cover and simmer for a total of 3 hours, adding the dumps at the times indicated.

At 1½ hours, add dump #1, stir well, replace lid.

At 2 hours, add dump #2, stir well, replace lid.

At 2½ hours, add dump #3, stir well, replace lid.

When 3 hours has elapsed, chili will be done, you may add cornstarch to thicken broth, if desired. I usually add quite a bit, but in small steps. Serve with chopped raw red onions and shredded sharp cheddar cheese. If you really want to go the distance, serve in sourdough bread bowls.

that sounds really tasty - ever try cooking the roast whole - then shredding it when it's cooked? (though it m ight take more than 3 hours to cook it)

I have thought of that. Actually, I had thought of using my smoker to cook it to give it a real smokey charictor. I was worried that the amount of spices and other stuff in the chili would overpower the smoke flavor. I'll have to try it someday.