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Texas-Style Championship Chili
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| 4 tbsp | mild chili powder |
| 4 tbsp | med ancho chili powder |
| 3 tbsp | cumin |
| 2 tbsp | chipotle chili powder |
| 2 tsp | kosher salt |
| 1 tsp | freshly ground black pepper |
| 1 tsp | oregano |
| Meat: | |
| 3 lb | tri-tip beef, cubed |
| 1 tsp | kosher salt |
| 1/2 tsp | freshly ground black pepper |
| 3 tbsp | peanut oil |
| 1 lb | pork shoulder, cubed |
| Heat: | |
| 1 tbsp | peanut oil |
| 1 | white onion, minced |
| 1 | med. hot yellow pepper |
| 7 | Garlic cloves, minced |
| 1 | jalapeno pepper, seeded and minced fine |
| 4 c | chicken stock |
| 7 oz | can green jalapeno chilies |
| 1 c | tomato sauce |
| Sweet: | |
| 1 tbsp | brown sugar, rounded |
| juice of 1 lime | |
for the spice, mix together all the ingredients and set aside.
for the meat, season the cubed beef with the salt and pepper. In a lrg stockpot over med heat, add the peanut oil, then brown the beef in small batches, and reserve.
to the same pot, add the 1 tbsp peanut oil, onion, garlic, jalapeno pepper, and yellow pepper and sweat for 5 min. add the reserved beef and pork, 2 c of the chicken stock, the can of chilies, 1/2 c of the tomato sauce, and half of the reserved spices. be sure to stir, lifting any carameliZed beef bits from teh bottom of the pot. Bring to a boil, cover and reduce the heat to a simmer for 1 1/2 hr.
add the remaining spices, 2 c chicken stock, and 1/2 c tomato sauce and simmmer, slightly covered, for another hour, stirring occasionally.
lastly, add the brown sugar and lime juice and simmer, slightly uncovered, for 1/2 hr. This will round out all the flavours and balance the chili.
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