123 Chili

Ingredients:
5 lb chuck roast
2 dried habanero peppers
4 guajillo (New Mexico) peppers
6 ancho peppers
6 cloves garlic (optional)
unsalted chicken stock
oregano (optional)
cumin (optional)
southwestern seasoning (optional)
oil (optional)
salt (optional)

Preparation:
Dry brine the chuck roast overnight.
(optionally) rub with oil and seasoning
smoke for 2-3 hours
cube the meat and add to a slow cooker with the chili paste
cook on low for 3-4 hours

Chili paste directions:
The name of this recipe is based on the 1:2:3 ratio of habaneros, guajillos, and anchos.

• Cut up dried chiles removing the seeds.  Size isn't critical but smaller makes things easier.
• Roast the dried chiles.  I use the microwave for two minutes, stopping to stir every 15 seconds.  You could do this in a pan on the stove.
• Add enough chicken stock to cover and microwave for 3-5 minutes.  Again, you could do this on the stove.  The concept is to soften all the peppers.
• Blend the pepper mix into a paste.  You can optionally add garlic and/or other seasonings at this step.

Helpful hints:
I wear disposable vinyl gloves while handling the chiles, especially habaneros or hotter peppers.

A pair of kitchen shears is an easy way to cut up the peppers. I usually trim around the stem, then cut down the middle the long way.  Then you can open up the pepper and remove the seeds easily.

Barbacoa Beef from Smoked Chuck

I'm a big fan of Pepper Stout beef which involves smoking chuck and then braising in a mix of onions, garlic, peppers, stout, and Worcestershire sauce.  The other day I stumbled on a recipe for barbacoa beef (in the Chipotle burrito sense).  This is my attempt at combining the two recipes.

The barbacoa recipe can be found at the Serious Eats blog here.

I started with two USDA Choice chuck roasts, totaling about 5 pounds, and the Pit Barrel Cooker.  I added two small handfuls of cherry chips to the charcoal at the start.

While that was going, I went inside and made the sauce.

I started by cutting up the dry peppers - one ancho, one New Mexico, two cascabels, and one habanero.  Here they are after toasting and simmering in chicken broth.

Got the onion, garlic, and spices - oregano, cumin, cloves - together and started browning the oxtails.

Once the sauce was finished and blended, I put it in the pan with the oxtails and bay leaves to simmer.

I got tired of waiting for the chuck which seems to have stalled out at 145, so I pulled it.  I put the roasts in a pan with the oxtails and sauce, covered it, and put it in a 350 degree oven.

After 3 1/2 hours, it was ready.  I tried it alone in some corn tortillas.  It has a nice flavor and a little heat from the habanero.

I expect it will be even better tomorrow after it has had a chance to rest in the juices.