Brute Force Chili (Electro-Sport Chili)
Our favorite Superbowl chili. Years of tweaking to get it to this level of perfection.
Yield
12 servingsPrep
1 hrsCook
3 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef chuck roast
up to 6 pounds |
|
| 12 | cloves |
garlic
or at least 1 tablespoon garlic powder |
|
| 1 | large |
onions
diced |
|
| 16 | ounces |
tomatoes, canned with juice
|
|
| 3 | cups |
beef stock
2 cans |
|
| 1 | ounce |
gravy mix, brown
one package |
|
| 4 | tablespoons |
cajun seasoning
or 1 tablespoon new mexico chili powder |
*
|
| 2 | tablespoons |
cumin
ground |
|
| 1 | tablespoon |
italian seasoning
or oregano |
*
|
| 1 | teaspoon |
black pepper
fresh ground if possible |
|
| 7 | ounces |
green chili peppers, canned
diced |
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
dry mustard
|
|
| 6 | each |
hot chili peppers
yellow, optional |
*
|
| 12 | ounces |
beer
yeungling or coors |
|
| 1 | tablespoons |
apple cider vinegar
or other vinegar |
|
| 1 | tablespoon |
lime juice
or juice of one lime |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef chuck roast
up to 6 pounds |
|
| 12 | cloves |
garlic
or at least 1 tablespoon garlic powder |
|
| 1 | large |
onions
diced |
|
| 462.4 | ml/g |
tomatoes, canned with juice
|
|
| 7.1E+2 | ml |
beef stock
2 cans |
|
| 28.9 | ml/g |
gravy mix, brown
one package |
|
| 6E+1 | ml |
cajun seasoning
or 1 tablespoon new mexico chili powder |
*
|
| 3E+1 | ml |
cumin
ground |
|
| 15 | ml |
italian seasoning
or oregano |
*
|
| 5 | ml |
black pepper
fresh ground if possible |
|
| 202.3 | ml/g |
green chili peppers, canned
diced |
|
| 15 | ml |
brown sugar
|
|
| 5 | ml |
dry mustard
|
|
| 6 | each |
hot chili peppers
yellow, optional |
*
|
| 346.8 | ml/g |
beer
yeungling or coors |
|
| 15 | ml |
apple cider vinegar
or other vinegar |
|
| 15 | ml |
lime juice
or juice of one lime |
|
Directions
Approx 1 hour prep time. 2 to 24 hours cooking time.
Please note that it won't fit in a 5 quart crock pot without letting it reduce (boil down) overnight.
If you buy the Shredded Beef, make sure you let it cook at least 3 hours -- 6 or 12 hours is even better. (I start it the day before and let it cook all night)
This recipe is courtesy of Mike and "Brutus" Dratch, former Chili Director at Electro-Sport.
I have been tinkering with it ever since 1987.
Chop up the chuck roast into little bite-sized pieces. I am now a firm believer in buying the "Shredded Beef" at your supermarket butcher counter. Another alternative is to ask for the coarse "chili" grind; not all butcher counters will be able to do this.
In a large dutch oven or skillet with high sides, brown the chopped up chuck roast, garlic and onion.
Cook for as long as possible, 1 hour at a minimum.
Drain off any accumulated fat and discard.
Cut off the stems of the yellow chili peppers (if using) and squeeze out any seeds.
Add all the remaining ingredients into a large crockpot or dutch oven.
Cook all this for at least two hours at a simmering temperature. I cook it overnight (at a minimum).
If it's not thick enough, thicken it with flour or cornstarch (we used flour); if needs to be thinned, add water or beer.
Obviously, all of these ingredients can be varied to taste.
Brutus suggests getting a bottle of hot sauce, such as Tapatio or Louisiana Hot Sauce for those who like it a little spicy. (We got Red Devil La. Hot Sauce, but I didn't use it myself).
Also diced onions and/or shredded cheese on top is good. (I put some cheddar on top every time.)
Brute Force Chili can trace its origin back to a chili cook-off winner printed in a newspaper long ago.
The current evolution is a guaranteed crowd-pleaser, and can be made as hot & picy as you like it.
"As is" it's a good tasty chili, made for rolling up in tortillas with lots of cheese and whatever else you like to eat your chili with.
It should cook for at least 3 hours, 6 hours or overnight if you can spare the time.
The longer it cooks, the more tender it gets, however you may get tired of the smell after a day of cooking it.
When it's been cooking long enough, the meat gets so tender the chunks are literally falling apart.
