Sean’s Rockin’ Texas Chili

By: Sean McDonough

Servings: 15+

Ingredients:
2 Beef marrow bones
1 Quart water
1 Quart beef broth
40 oz. can of tomato puree
5 lb. Beef Chuck (that you can shred later)
Chili powder liberal amounts
1 t Ground black pepper
2 T Paprika
2 t Oregano
1 T Chipotle powder
½ t Cayenne pepper (this provides most of the heat; add more or less to taste preferences)
2 T Cumin
2 Chopped onions
2 Portabella Mushrooms
1-2 Fresh Jalapeno Peppers
6-8 Fresh garlic cloves minced
½ Lb. Bacon

Instructions: Place marrow bones in a large pot and cover with water.  Bring to a boil.  Then reduce to a simmer for an hour or until you have decent base.  Add beef broth, tomato puree, spices (except Cumin; better flavor if added near the end) and blend together.  Add beef.  Add more beef broth if needed to cover the meat.  Next, cook bacon separately. Keep bacon fat.  Drain and cut bacon into small pieces.  Then add bacon to the pot.  Next, sauté onions, mushrooms, jalapeno peppers and garlic in the bacon fat for ten minutes or until tender.  Add entire sautéed ingredients into the pot.  Simmer covered for a few hours or until meat is cooked.  Remove beef chuck, wrap in foil for 20 minutes and then shred.  Meanwhile add Cumin and simmer uncovered 30 minutes to reduce and thicken broth.  When a desired texture is reached, remove from stove.  Remove excess fat content.  The quick way to do this is to add some ice cubes (which act as magnets for fat) and scoop them out after 5-10 minutes.  Add the shredded beef to the chili mixture.  If you have time, the best way to remove the fat is to refrigerate the chili overnight.  The fat will rise to the top and coagulate.  Remove fat with a fork or spoon.  Heat and serve with shredded cabbage sprinkled on top.  Baked sweet potato chips and cole slaw are great side dishes.

Squatchy

Christopher Williams (a.k.a. Squatchy) is a paleo aficionado, educator, personal trainer, wellness coach, and hobbyist chef. He also works as part of the Robb Wolf team.