Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        beef shoulder roast
   1      large         onion -- chopped
   6      cloves        garlic -- chopped
   1      tablespoon    ground cumin
   1      tablespoon    ground Mexican oregano
   2      tablespoons   Hungarian paprika
   4      ounces        Gebhardt's Brand chili powder
     1/2  cup           Chimayo ground New Mexican red chile -- medium hot
     1/3  cup           Bueno brand ground New Mexican red chile -- hot
   3      tablespoons   Wyler's granulated chicken broth
   8      cups          beef broth
   1      cup           strong black coffee
   2      squares       Goya brand semi-sweet Mexican chocolate
     1/4  cup           masa harina
                        ***For the beef broth***
   3      pounds        beef bones
   2      stalks        celery
   2                    carrots -- unpeeled
   2      medium        onions -- unpeeled cut in 1/2
   2      cloves        garlic -- whole, unpeeled
   5                    bay leaves

Preparation:

This is the chili I made for my friend Wat Hughe's 1998 bi-annual chili party. This is a Texas style red chili. Texas chili has no tomatoes but more importantly NO BEANS! Some of the ingredients I used, like the chocolate and the Wyler's granulated chicken broth (in lieu of salt) are non-traditional but I like the flavor it adds. I pretty much winged it during the preparation but kept track of what I did so I could write it down. I think this batch turned out pretty darn good. Rub the beef roast down good with a BBQ spice rub. I used Texas Two Step BBQ Rub For Beef available from Texas Two Step Foods, P.O. Box 1328, Tomball, TX 77377. Wrap tightly in plastic wrap and refrigerate overnight. The next day smoke the beef roast for 3 hours at 225F 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 1/2" 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 1/4 cup of masa harina with 3/4 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 tortill