Smoky joe's texas red chili

5      pounds        beef shoulder roast
   1      large         onion -- chopped
   6      cloves        garlic -- chopped
   1      tablespoon    ground cumin
   1      tablespoon    ground Mexican oregano
   2      tablespoons   Hungarian paprika
   4      ounces        Gebhardt's brand chili powder
     1/2  cup           Chimayo ground New Mexican red chile -- medium hot
     1/3  cup           Bueno brand ground New Mexican red chile -- hot
   3      tablespoons   Wyler's granulated chicken broth
   8      cups          beef broth
   1      cup           strong black coffee
   2      squares       Goya brand semi-sweet Mexican
                        -- chocolate
     1/4  cup           masa harina
                        __ For the beef broth __
   3      pounds        beef bones
   2      stalks        celery
   2                    carrots -- unpeeled
   2      medium        onions -- unpeeled cut in 1/2
   2      cloves        garlic -- whole, unpeeled
   5                    bay leaves

This is the chili I made for my friend Wat Hughe's 1998 bi-annual chili
party. 
  This is a Texas style red chili.  Texas chili has no tomatoes but more
 importa
ntly NO BEANS! Some of the ingredients I used, like the chocolate and the
Wyler
's granulated chicken broth in lieu of salt, are non-traditional but I like
the
  flavor it adds.  I pretty much winged it during the preparation but kept
 track
  of what I did so I could write it down.  I think this batch turned out
 pretty 
darn good.

Rub the beef roast down good with a BBQ spice rub.  I used Texas Two Step
BBQ R
ub For Beef available from Texas Two Step Foods, P.O.  Box 1328, Tomball,
TX 77
377.  Wrap tightly in plastic wrap and refrigerate overnight.  The next day
smo
ke the beef roast for 3 hours at 225 degrees over pecan wood chunks.

Meanwhile, brown the beef bones in a large stock pot.  Fill the pot with
water 
and add celery, carrots, onion, garlic and bay leaves.	Simmer on very low
heat
 for 10 hours.  Strain the broth removing the bones and vegetables.

Dice the beef roast into 1/2" cubes.  Brown in a large cast iron dutch
oven chi
li pot.  Add a little vegetable oil if necessary.  Brown the beef in small
batc
hes covering the bottom of the pot in a single layer.  After the last batch
is 
browned, remove from the pot and add the chopped onion and garlic.  Stir
until 
the onions are soft and lightly brown.	Return the beef to the pot.  Add
the ch
ili powder, ground red chile, paprika, cumin, and oregano.  Add 8 cups of
beef 
broth and bring to a simmer.  Add the chocolate, granulated chicken broth,
and 
coffee.  Simmer uncovered for 10 hours on the lowest possible heat.  Add
more b
eef broth if the level boils down.

Mix the 1/4 cup of masa harina with 3/4 cup of water.  Stir into the chili
and 
simmer until thickened.

Chili is best when it has had some time to age, at least a week is good. 
Serve
 in a bowl with a hot, fresh flour tortilla.

Compliments of Garry's Home Cookin' http://cooking.netrelief.com