Red-Eye Chili (Dallas Cowboys Tailgating Recipes)‏ | Football And Tailgating

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Sep

2009

Red-Eye Chili (Dallas Cowboys Tailgating Recipes)‏

This outstanding chili tailgate recipe is tailor made for the Big D. The Dallas Cowboys play in the Eastern Division of the National Football Conference (NFC) in the National Football League (NFL). The Cowboys joined the NFL as a 1960 expansion team. The Cowboys have a national following and have a NFL record of consecutive games in front of sold-out stadiums. The Cowboys' streak of 160 sold-out regular and post-season games began in 1990, and included 79 straight sellouts at their former home, Texas Stadium, and 81 straight sell-outs on the road. Tailgate at the new Cowboys Stadium in style with this manly chili recipe and Go Cowboys!

2 tablespoons extra-virgin olive oil, or more as needed

3 pounds boneless beef chuck, cut into 1-inch cubes

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 large onion, chopped

1 large red bell pepper, seeded, cored, and chopped

1 jalapeno pepper, seeds and ribs discarded, freshly chopped

6 garlic cloves, finely chopped

2 tablespoons pure ground ancho chile

1 tablespoon dried oregano

1 tablespoon ground cumin

2 cups strong brewed coffee (not dark-roast or espresso)

One 14 1/2-ounce can diced tomatoes in juice, drained

1/4 cup yellow cornmeal

1 ounce unsweetened chocolate, coarsely chopped

1. Position a rack in the center of the oven and preheat the oven to 300*F.

2. In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat.

3. Season the beef with the salt and pepper. In batches, without crowding, add the beef and cook,turning occasionally and adding more oil if needed, until browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate.

4. Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.

5. Add the onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.

6. Stir in the garlic and cook until fragrant, about 1 minute.

7. Stir in the ground ancho chile, oregano, and cumin, and stir for 15 seconds.

8. Stir in the coffee and tomatoes. Bring to a boil over high heat, scraping up the browned bits in the pan. Return the beef and any collected juices to the pot.

9. Cover the pot and place in the oven. Bake until the meat is very tender, 2 1/2 hours.

10. Remove from the oven and let stand for 5 minutes.

11. Skim off and discard the fat that rises to the surface. Return the pot to medium heat. Whisk in the cornmeal and chocolate. Cook until the sauce boils and thickens, about 2 minutes. Season with salt and pepper. Serve hot.

Makes 6 to 8 servings.

Recipe courtesy of:

Rodgers, Rick, Autumn Gatherings, New York: William Morrow, an imprint of HarperCollins Publishers, 2008.