“I started from a food network recipe, but when I'd made enough modifications that I started to lose track, I deemed it mine. Round Rock, Texas began as a small community formed on the banks of Brushy Creek, near a large round and anvil-shaped rock located in the middle of the creek. This round rock marked a convenient low-water crossing for wagons, horses, and cattle. The cattle route Jesse Chisholm established after the Civil War, crossed Brushy Creek at the round rock, and became known as the Chisholm Trail. What a great history to honor with a delicious and robust chili!”
READY IN:
2hrs 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In large stock pot over high heat, add butter and bacon grease. Cook bell pepper, jalapeno, chiles and onion about 5 minutes. Add garlic and saute a minute longer.
  2. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes.
  3. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, cayenne, oregano, cinnamon, cocoa powder, salt, and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.
  4. Serve with cornbread and love.
  5. *Notes - an alternative to the 2 jalapenos would be 1 seeded serrano chili (never thought I'd be hard pressed to find jalapenos in Texas, but it's happened to me, and the green grocer had this recommendation)
  6. What we do for the beef is to use a 2 lb chuck roast and cube half of it, and grind the other half ourselves. Cheaper than ground beef, and tastier, too!

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