Meat Church How To YouTube Video: 

Meat Church Texas Chili Seasoning: 


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Ingredients:

3-4 lbs of stew meat, cubed (sub chuck roast, brisket or game meat)

5 oz dried ancho chili (~4 chilis)

16 oz dried guajillo chili (~12 chilis)

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1st spice dump:

2 Tbsp garlic powder

2 Tbsp onion powder

1 Tbsp black pepper

3 cubes of beef bouillon

2 packets of Sazon Goya Coriander & Annatto

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2nd spice dump:

1 Tbsp Comino (substitute Cumin)

½ tsp Mexican Oregano (substitute regular oregano)

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Other:

16 oz of chicken broth/stock

16 oz of beef broth/stock

3 serrano peppers, whole

½ Cup flour

2 Tbsp lard (manteca), or substitute ¼ Cup olive oil

3 cloves garlic

½ Tbsp salt

3 Tbsp Meat Church Chili Powder (optional: this is scratch made chili without this)

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1. Mix spice dumps #1 and #2 and set aside.

2. Stem and seed the all the dried chilis. 

3. Place in a skillet on medium high heat and toast the chilis. Flip and stir until fragrant. 

4. Remove chilis and place in boiling water. Once chilis are soft, remove from the water and set aside.  

5. In a hot skillet, heat ¼ cup of olive oil until it fries a pinch of flour. Mix in ½ cup of all-purpose flour and stir vigorously.

6. Once it gets to a golden color, add a 16oz of chicken stock to this blonde roux and bring to a simmer. 

7. Now add the roux, chilis, 3 cloves of garlic and a ½ Tbsp of salt to a blender and blend until smooth.  This is now your chili sauce. Set aside.

8. Add some lard or olive oil to a dutch oven or heavy cast iron skillet. Brown the cubes of meat over medium high heat for 6-8 minutes. Brown in 2 batches if necessary, so as not to overcrowd the pan. Drain off excess grease.

9. Reduce heat to medium and add your chili sauce and beef stock. If you used a cast iron skillet you will need large pot to continue. 

10. Add spice dump #1. Then float the Serrano peppers.

11. Bring to a boil. Reduce heat to a simmer for 45 minutes.

12. Add spice dump #2. At this stage taste test it. Add optional Meat Church Chili Seasoning to taste if desired.

13. Remove from the heat.

I recommend making batch of this chili plus some cast iron cornbread and taking it to work to treat your co-workers. Be sure to teach them about the origins of real chili and tell them about Meat Church. We would sure appreciate it you did!