-
1
Rub the beef roast down good with a BBQ spice rub.
-
2
Wrap tightly in plastic wrap and refrigerate overnight.
-
3
The next day, smoke the beef roast for 3 hours at 225 degrees over pecan wood chunks.
-
4
Meanwhile, brown the beef bones in a large stock pot.
-
5
Fill the pot with water and add celery, carrots, onion, garlic and bay leaves.
-
6
Simmer on very low heat for 10 hours.
-
7
Strain the broth removing the bones and vegetables.
-
8
Dice the beef roast into 1/2 inch cubes.
-
9
Brown in a large cast iron dutch oven chili pot.
-
10
Add a little vegetable oil if necessary.
-
11
Brown the beef in small batches covering the bottom of the pot in a single layer.
-
12
After the last batch is browned, remove from the pot and add the chopped onion and garlic.
-
13
Stir until the onions are soft and lightly brown.
-
14
Return the beef to the pot.
-
15
Add the chili powder, ground red chile, paprika, cumin, and oregano.
-
16
Add 8 cups of beef broth and bring to a simmer.
-
17
Add the chocolate, granulated chicken broth, and coffee.
-
18
Simmer uncovered for 10 hours on the lowest possible heat.
-
19
Add more beef broth if the level boils down.
-
20
Mix the 1/4 cup of masa harina with 3/4 cup of water.
-
21
Stir into the chili and simmer until thickened.
-
22
Chili is best when it has had some time to age, at least a week is good.
-
23
Serve in a bowl with a hot, fresh flour tortilla.
