Cowboy Butter Pork n' Beef Chili
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Modern American
Servings
6
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
No beans or pork butts about it, this simple chili is one yee haw away from making you feel home on the range.
Chef Christian Gill
Ingredients
-
4lbs Chuck Roast (medium chunked)
-
2lbs Pork tenderloin (medium chunked)
-
¼ cup Spiceology's Derek Wolf Cowboy Butter
-
½ cup Masa corn flour
-
2 quarts Beef Stock
-
1 quart Chili stock
-
6 dried pasilla chilies (de-stemmed)
-
5 Dried guajillo chilies (de-stemmed)
-
5 dried morita chilies
-
2 tbsp Kosher Salt
-
¾ cup light brown sugar
-
6 tbsp lard or tallow
-
1 cup white onion (small diced)
-
1/8 cup garlic (minced)
Directions
In a large mixing bowl generously coat pork and beef chunks in 1/8 cup of cowboy butter and set aside.
In a medium saucepan, combine one quart of water and dried chilies. Bring to a boil and remove from heat. Cover and let the chilies rehydrate for 1 hr.
While proteins are simmering, remove chilies from the now darkened chili stock and puree in a blender with 1 tbsp of Cowboy Butter until smooth. rub half of the chili paste on the pork and beef chunks, and let marinate for 30 minutes.
In a large dutch oven or stock pot, sear pork and beef chunks in 2 tbsp of lard on all sides and in small batches so as to not crowd the bottom of the pan. remove all protein from the dutch oven.
In the dutch oven, add two more tbsp of lard and saute garlic and onion for 3 minutes.Add proteins, remaining chili paste and cowboy butter.
Add beef and chili stock and bring to a boil.Whisk in corn flour slowly so it doesn't clump and continue to boil to thicken.
Add salt and brown sugar.Reduce heat to a simmer and simmer uncovered for 2 hours stirring occasionally.
Serve with green onions, cilantro, cotija, sour cream, any of your favorite chili garnishes.
Recipe Note
This recipe is full of flavor, well balanced, and takes some time to get going. But the end result is well worth the time. Take your time, you'll be fine.