Happy Independence Day to Texas!!! March 2nd 1836 Texas officially declared independence from Mexico and created the Republic of Texas. This was the day that the Texas Declaration of Independence was adopted. So why not celebrate with a delicious bowl of Texas chilli
5 lbs chuck shoulder, trimmed of all fat
peanut oil, lard or bacon fat for browning meat
32 oz beef broth
1 cup chicken stock
1 16 oz can tomato sauce
6 tbsp, heaping, chili powder
3 tbsp, heaping, sweet paprika
1 tbsp, heaping, cayenne
16 oz spring water
1 tbsp onion powder
1 tbsp garlic powder
1 1/2 tbsp cumin, divided
2 tsp oregano, divided
1/2 can tomato paste
2 jalapenos, cut a slit in the flesh but do not chop
3 bay leaves
1 packet Goya Sazon (cilantro and tomato) (found with other Mexican staples or alongside bouillon)
salt and pepper
1 tbsp butter, softened
1 tbsp flour
Trim all fat from the chuck shoulder roast and cube the beef into bite-sized pieces-not too small or they will fall apart during cooking.
Heat oil or fat in a cast iron skillet and brown beef in several batches. Add to crock pot.
Add the beef broth, chicken stock, tomato sauce, chili powder, paprika, cayenne, water, onion powder, garlic powder, 1 tbsp of the cumin, 1 tsp of the oregano, tomato paste, jalapenos, bay leaves and Goya seasoning packet) to the crock pot.
Cook on high for 4 hours.
Taste, add the remaining 1/2 tbsp cumin and 1 tsp oregano, salt and pepper as desired.
Remove peppers and bay leaves.
If chili needs to be thickened mash 1 tbsp butter with 1 tbsp flour, stir into the chili until combined.
Serve with cheese, sour cream, tortilla chips, crackers or cornbread.