Texas-Style Beef Chili

Prepare the Beef Stock:

-Preheat a grill to 200-250 degrees Fahrenheit (93-121 degrees Celsius).

-Place beef feet, beef marrow bones, neck bones, and mirepoix (celery, onions, carrots) on the grill and roast for about 1 hour.

-Transfer the roasted bones and vegetables to a large stock pot. Add garlic cloves, black peppercorns, bay leaves, and enough water to cover the ingredients.

-Bring the pot to a simmer and let it simmer for a few hours.

Once done, remove the bones and strain the stock through a fine mesh strainer into a large hotel pan.

Prepare the Three Cuts of Beef:

Sirloin steak: Salt the steak, then cut it into smaller pieces. Grind the meat using a meat grinder. Brown the ground sirloin in a pan on the stovetop, adding some beef stock to deglaze the pan.

Brisket: Season the brisket with salt and pepper. Smoke the brisket on an offset smoker for several hours until it's cooked and cooled. Chunk up the brisket into smaller pieces.

Chuck roast: Season the chuck roast with your preferred rub. Grill the chuck roast until it develops a beautiful crust. Once cooled, chunk it up into smaller pieces.

Make the Red Chili Paste:

-Take the assortment of dried red chilies and remove the stems and seeds if desired.

-Hydrate the red chilies by boiling them with some homemade beef stock on the stovetop for 5-10 minutes.

-Transfer the hydrated chilies to a blender and add some beef stock. Blend until you have a smooth red chili paste.

Prepare the Chili:

-In a large pot, add the browned sirloin and the rest of the cubed beef (brisket and chuck roast).

-Stir in the red chili paste and let it simmer, adding more beef stock as needed.

-Adjust the taste by adding the chili seasoning, including chili powder, salt, cumin, granulated onion, granulated garlic, ground coriander, and mustard powder. Mix well.

-Add more beef stock to achieve the desired thickness of your chili.

-Use an immersion blender to smooth out the chili and break down any large chunks. Add water or stock as needed.

Assembly:

-In a bowl (or straight in a small bag of Fritos) add you chili on top of some Fritos, add some grated cheese, diced raw onions, salsa verde, crema, and some pickled jalapenos and Dive in!