Bub's Crackpot Texas

Bub’s CrackPot Texas Red By James “Bub” Denning SEE LAST PAGE FOR SHOPPING LIST Collect Ingredients. Collect the Miscellaneous items - put them into the crock pot o 1-2 bay leaves o 2 teaspoons “Better than Bullion” o ½ tablespoon Worcestershire sauce o 1 teaspoon (Cholula) Hot Sauce (up to 1 tablespoon Texas Pete’s or Frank's RedHot) o 1 teaspoon Liquid Smoke o 1 tablespoon (Grey Poupon) deli style mustard Collect the Peppers (use any amount of what’s available) o 1 dried Negro (Pasilla) chili pepper - (earthy – smoky) o 1 dried Ancho chili pepper - (sweet – smoky – warm) o 1 dried Guajillo chili pepper - (sweet – smoky – warm) o 1 fresh Poblano (Ancho dried) pepper – (rich fruity) o 1 fresh Anaheim (California dried)pepper – (fruity - sweet) o 1 fresh any color Bell (or Jimmy Nardello)pepper - (sweet) o ½ fresh Jalapeño (Serrano-Fresno-Habanero-Hungarian-Arbol) – (hot) o 1-2 Chipotle en Adobo (dried Jalapeño ) chopped (smoky - hot) chopped Collect the first batch of Spices in a small bowl. o ¼ cup California (Ancho) chili powder o 1½ teaspoon ground cumin o 1½ teaspoon ground coriander o ¼ teaspoons of cinnamon & allspice & dried basil o 1½ teaspoon dried oregano o 1 teaspoon cayenne pepper o 1 teaspoon garlic powder o 1½ teaspoon smoked paprika o 1 tablespoon taco seasoning Collect the Meat Preparation Ingredients o 2++ pounds beef Chuck Roast cut into thick steaks o ½ lb. (9 - 5”slices) bacon cut into lardons o 3++ cloves garlic - minced o 1 sweet onion – chopped o 1 tablespoon white sugar. o 12 ounce bottle Modelo Negra beer or 1½ cup bone broth for deglazing Making the Base 1. Season the chuck steaks with kosher salt, pepper and Montreal steak seasoning. 2. Dry the chuck steaks on paper towels resting on an small, inverted bowl and let it come to room temperature (about 1-3 hours) 3. Preheat the crock pot on low and set for 8 hours 4. Place the dried chiles in a skillet over medium-low heat. 5. Gently toast the chiles until fragrant (2 to 3 minutes per side – BE CAREFUL don’t burn). 6. Put the dried chilis and water into a 1 quart microwave-safe liquid measuring cup. 7. Cover with a paper plate and microware until gently simmering (3 minutes) 8. Allow chilis to cool enough to handle then remove the now softened chilis from the liquid, slit and remove seeds. 9. Chop the fresh and roasted chilis. 10. Put HALF of the fresh chilis, ALL of the roasted chilis and 1 chopped Chipotle en Adobo into a food processor. 11. Pulse the mixture for about 10-15 seconds until coarsely chopped slurry. 12. Set aside. Sear the Meat 1. In a cast iron skillet slice the bacon into lardons and fry on medium heat. 2. Add the bacon to the crock pot and set aside the rendered fat. 3. Deglaze the skillet using beer or broth and add the fond to the crock pot. 4. Slice the beef into 1”- 1½” thick steaks removing the excess fat. 5. Return a couple of tablespoons of the bacon fat or olive oil to the skillet and heat on high heat until just starting to smoke. 6. Add as much of the beef chuck to the skillet to make a single layer and sear without moving until deeply browned (about 6 minutes). 7. Flip steaks and sear second side (about 4 to 5 minutes longer). 8. Transfer steaks to a cutting board and when cool enough to handle, cut seared steaks and raw steaks into 1½” to 2” chunks. 9. Repeat until all of the beef is seared. 10. Put the seared beef into the crock pot. 11. Deglaze the skillet and put the fond into the crock pot. Assembling and Cooking the Chili 1. Add up to ¼ cup of bacon fat or olive oil if needed to the skillet and heat on low heat. 2. Add the chopped onion and crushed garlic to the skillet and sprinkle with 1 tablespoon sugar then cook gently for 2 minutes. 3. Make a hole in the onion mixture then put the first batch of spices in the hole and toast for 1 minute until fragrant. 4. Stir to mix the spices and onion. 5. Add all the remaining chopped fresh peppers to the skillet and sweat for 3 minutes. 6. Add in the chili slurry from the food processor and cook for another 2 to 3 minutes. 7. Add this to the crock pot. 8. If necessary add remaining ¼ cup liquid (beer, beef/bone stock or chicken stock) to the crock pot. 9. Continue to cook on Low for 6-8 hours adding broth or beer if needed. Collect the DRY Late Additions in a small cup o 1½ teaspoon California chili powder o ½ teaspoon cumin o ½ teaspoon brown sugar o ¼ teaspoon pepper and pinch of fine salt o ½ - 1 tablet of Ibarra chocolate crushed o 2-4 tablespoons Masa Harina for thickening (in a separate small ramekin) Collect the WET Late Additions in a small cup o 1½ tablespoon Asian fish sauce o 1½ tablespoon Apple Cider vinegar o 1 lime juiced (and zested??) o 1 teaspoon chipotle en adobo puree Finish the Chili 1. Mix the masa harina in a small bowl with ½ cup or so of gravy from pot and then return to crock pot and mix. 2. Add the remaining wet and dry late additions to the crock pot. 3. Stir to combine and cook for another hour. 4. Remove bay leaf 5. Turn off the crock pot and let it cool for 3-5 hours. 6. Can be served immediately, but for best results, transfer into the refrigerator and chill for at least 8 hours to overnight. Shopping List o 1 dried Negro (Pasilla) pepper o fine salt - black pepper o 1 dried Ancho chili pepper o smoked paprika o 1 dried California chili pepper o olive oil o 1 fresh Poblano (Pasilla) pepper o 2++ pounds beef Chuck Roast o 1 fresh Anaheim pepper o ½ pound bacon o 1 fresh red Bell pepper o garlic o ½ fresh Jalapeño pepper o sweet onion o 1 chipotle en adobo o white sugar o California chili powder (Ancho) o “Better than Bullion” or cubes o Taco seasoning o Cholula Hot Sauce o Worcestershire sauce o Liquid Smoke o garlic powder o Grey Poupon deli style mustard o dried oregano o beer or low sodium broth o ground cumin o brown sugar o dried basil o Asian fish sauce o cayenne o Apple Cider vinegar o coriander o 1 lime o allspice o Ibarra (Mexican) chocolate o cinnamon o Masa Harina (Mexican corn flour) For the fresh peppers use whatever is available in the produce section of the supermarket For the dried peppers and chipotle en adobo use whatever is available in the Mexican/Hispanic food section of the supermarket For the dried herbs & spices go to the Mexican/Hispanic section of the supermarket For the canned tomatoes use a 28 ounce can San Marzano peeled, crushed, diced or fire roasted For the canned beans cannellini/black/chili/kidney or whatever .

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