Not cowpoke, eyepoke chili. A dougthecook original. This chili has some heat to it.
- 1 pound chuck roast, chopped into 3/4 inch squares
- 2 TBL peanut oil
- 2 serrano chiles, chopped
- 1 stalk celery, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups vegetable juice (have more on hand)
- 2 cups cooked red beans, drained
- 1 tbsp cornmeal (thickener)
- Sea salt and ground black pepper, to taste
- 1 TBL chili powder
- 1 TBL ancho chile powder
- Pinch cayenne pepper
- 2 tsp dried cumin
- 1 tsp dried Mexican oregano
- Dutch oven
Mix together chili powders, cumin, cayenne pepper, and oregano.
In a Dutch oven heat peanut oil over medium heat. Add onions, serranos, and celery. Lower the heat and cook until softened, about 5 minutes. Add garlic the last 30 seconds. Remove and set aside.
Add meat and break it up as it cooks so it is completely gray. Drain out fat.
Add some oil and stir eyepoke powder (except 2 tsp) into the oil and cook for 30 seconds. Add back vegetables and beans.
Add vegetable juice and scrape bottom. Add enough vegetable juice to cover everything.
Cook, covered, for 3/4 hour, on low simmer. Stir.
Cook, uncovered, on low simmer for 3/4 hour. Add vegetable juice, if necessary. The chili should be soupy. Add cornmeal and simmer 1/2 hour. Add remaining powder, stir, and simmer 5 to 6 minutes longer or until heated through. Season with salt, pepper.
After the chili sits overnight, it absorbs a lot of the liquid.
I use red beans because they hold their shape well.