Texas Chili Honcho

[ { "@type": "HowToSection", "name": "Chuck Prep", "itemListElement": [ { "@type": "HowToStep", "text": "The chuck roast is my favorite for cheap meats. Your grocer may provide good already ground “chili” meat. Mine doesn’t, in particular, I don’t like rubber band like things when I bite down. In the butchers defence they don’t have the time to do what I do to prevent rubber bands in next steps." }, { "@type": "HowToStep", "text": "Take your thawed chuck roast and cut out the white parts (rubber bands). Not the marbling but you’ll see the bold lines about 1/16” wide running usually end to end. Cut’em out!" }, { "@type": "HowToStep", "text": "Once you get the chuck trimmed slice it long ways the best you can about ¼ inch thick. If you like a larger dice now would be the time to make that decision." }, { "@type": "HowToStep", "text": "Lay the strips straight on a plate and put in freezer for about an hour. Check at 30 minutes, we don’t want hard froze just enough to cut in smaller pieces. yrmv" }, { "@type": "HowToStep", "text": "When ready turn large pot on medium heat." }, { "@type": "HowToStep", "text": "Pull chuck strips and cut them long ways to dice at about ¼ inch." }, { "@type": "HowToStep", "text": "In a bowl mix in the diced chuck roast and Dawgs Bark ." }, { "@type": "HowToStep", "text": "Pour in about 2 tablespoon of olive oil on bottom of pot then drop in you meat mixture." }, { "@type": "HowToStep", "text": "We want to hear a good sizzle to sear the meat." }, { "@type": "HowToStep", "text": "Cook until you can see browning from the fry." } ] }, { "@type": "HowToSection", "name": "Chili Construction", "itemListElement": [ { "@type": "HowToStep", "text": "Drop in onions and garlic with meat." }, { "@type": "HowToStep", "text": "Stir until the onions turn translucent. I like heavily browned crispy pieces." }, { "@type": "HowToStep", "text": "Now stir in the dry chili powder, cumin, oregano, cayenne. Let the heat wake them up a little. Wait for salt until simmering." }, { "@type": "HowToStep", "text": "Lastly, stir in all the wet stuff: tomatoes, chicken broth, tomato paste. Add jalapenos now if using." }, { "@type": "HowToStep", "text": "Bring to boil for 4 minutes." }, { "@type": "HowToStep", "text": "Drop temperature to a simmer and let it go for 1 hour stirring at 15 minutes," }, { "@type": "HowToStep", "text": "Your consistency matters. If you want thick chili do above without covering. If you want the chili to be soupy then cover while simmering." }, { "@type": "HowToStep", "text": "To get even thicker add time minus cover. To get thinner stir in ¼ cup water per thinning until happy." }, { "@type": "HowToStep", "text": "Taste test for salt complacency." } ] } ]