Chili: Texas Red 05 by Recipe Cottage

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	Texas Red 05

		22) Pavlova 52 weeks ago -- A Texas Red Chili from Pud 1 Batch Ancho Chili paste 1 tablespoon cumin seeds 1 1/2 pounds beef chuck roast trim of fat cut into a dice 1 1/2 pounds lean pork cut in dice 3 yellow onions, chopped 6 cloves garlic chopped 6 jalapenos chopped 2 teaspoons salt 6 tablespoons chili powder 1 tablespoon oregano 1/2 teaspoon ground cumin 1/2 teaspoon cocoa powder 3 tablespoons worcestershire sauce 1/4 pound bacon diced dash cider vinegar 2 cups cooked pinto beans (optional) 1 bay leaf (optional) 1 can tomatoes (28 ounces) (optional) 1 cup corn (optional) Roast cumin seeds for 10 minutes in a 375 degree oven. Remove and set aside. Heat a LARGE kettle and saute the bacon until clear. Brown the meats first (drain off the fat), and then add the remaining ingredients and simmer for 3-4 hours on low, adding tomato sauce, beef stock or water if it seems dry. Correct seasonings and add the cooked beans and tomato sauce, cook for 1-2 more hours on low. Ancho Chili Paste 8 dried anchos, seeded 2 cloves garlic 1 teaspoon oregano 1 teaspoon salt Prepare chilies by cracking them open and removing seeds and veins and stems. Cover with hot water. Soak for 1 hour. Drain, but reserve the soaking liquid. Place pepper skins in blender and add enough of the water so that the total amount in the blender is 2 cups. Add remaining ingredients and blend until thick and smooth. Done.