My family moved to Texas when I was in the third grade from Missouri, and we left after sixth grade. Growing up there meant that cowboy boots and red-lacquered nails were common place. Ladies served white-frosted hummingbird cakes, and the men drank Shiner Bock (well, so did the women). Mexican food was really Tex-Mex, but different from the “Tex-Mex” that you find in other states. People ate tamales and Christmas, and decorated their yards with luminarias. And then there was the chili. Texas Chili is built with large chunks of meat, no ground meat here. No beans either. This is about the meat and the gravy. Dig in.
4 pounds stew meat, cubed
1 onion, roughly chopped
2 poblano peppers
3 tablespoons tomato paste
1/4 cup masa flour
2 tablespoons coco powder
1 tablespoon dried oregano
1 teaspoon salt
1 tablespoon powdered cumin
1 tablespoon powdered coriander
2 tablespoons dried and powdered chiplotle
10 dried pequin peppers, crushed
3 cups water
56 ounces diced tomatoes
Neutral flavored oil
Brown the meat in a little oil. You don’t need to cook this all the way through, you just want to establish a little brown crust on the meat. When you have that, remove the meat and place in a crockpot.
Add the onion to the pan and brown in the remaining oil. If you’re out of oil, add a little more. Deal with your peppers. Address your heat level, if you’re not someone who likes hot, maybe you don’t add jalepenos at all. If you like heat, wash and dice your peppers. Remove the skin from the poblanos first by scorching them over high flame on a gas grill or gas burner. When the skin is black, put the peppers in a bowl and cover with plastic wrap for about twenty minutes. After that period of time, you will be able to remove the skin easily. Rough chop the poblanos and add these with the jalepenos to the onions. When the onions are translucent, add the tomato paste, and cook until the paste is well mixed and fragrant. Add the spices, including the coco powder and masa, and stir to combine. At this point, add 1 cup water and mix to create a paste. Simmer for five minutes, then pour this paste over the meat in the crockpot. Stir to combine.
Add the remaining water and the diced tomato.
Cook on low in the crockpot for six hours.