Smoky Joe's Texas Red Chili

Directions

Rub the beef roast down good with a BBQ spice rub.

Wrap tightly in plastic wrap and refrigerate overnight.

The next day, smoke 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 ½ inch cubes.

Brown in a large cast iron dutch oven chili pot.

Add a little vegetable oil if necessary.

Brown the beef in small batches 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 chili 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 beef broth if the level boils down.

Mix the ¼ cup of masa harina with ¾ 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.