2 lbs. course ground delmonico (ribeye) steak
1 lg. white onion, finely chopped
8 cloves of garlic, peeled and sliced
4 fresh habanero peppers, no seeds and finely chopped*
8 fresh jalapeno peppers, no seeds and finely chopped*
3 cans stewed tomatos
1 can tomato paste
1/4 cup olive oil
1 cube of beef bullion disolved in 1 cup of water
2 tablespoons coarse ground salt
2 tablespoons black pepper
2 tablespoons ground cumin seed
2 tablespoons whole cumin seed
1 12+ inch seasoned cast iron skillet or dutch oven
1 1.5 or 2 gallon crockpot
1 large strainer
3 medium / large bowls
Preperation time: 30 minutes plus overnight marinade
Cook time: 30 busy and 4 hours smelling wonderful chili
*Note: Put on latex gloves when you remove the seeds and chop the habanero and jalapeno peppers. Do not rub your face / eyes or touch sensitive areas after handling the raw peppers. If you don't wear gloves, wash your hands in milk after you have finished. You have been warned.
Pour the olive oil into a medium bowl and add peppers and garlic. Put the ground beef into a large bowl. Add half of the ground cumin, whole cumin, chili powder, salt and black pepper. Add 1/4 of the bowl of garlic, peppers and oil to the meat. Mix thoroughly. Cover both bowls and store in refrigerator overnight to flavor the oil and meat.
When you are ready to cook, put the stewed tomatoes, tomato paste and bullion in the crockpot and turn it on high. Add the other half of the seasonings and 1/4 bowl of garlic, peppers and oil.
Take the remaining 1/2 bowl of garlic, peppers and oil and place it in the cast iron skillet with the onions. Cook over medium high heat stirring constantly until the mixture is cooked down and the onions are transparently brown. Take the cooked vegetables and add it to the crock pot leaving the bits stuck at the bottom of the skillet. This will add a good flavor when you cook the meat.
Add the meat to the remnants in the cast iron skillet and cook over a medium heat stirring constantly. After browning the meat thoroughly, drain of excess oil using the strainer. Add the meat to the crockpot and stir the mixture. Leave cooking for 4 hours, stirring regularly. Add additional seasonings to taste. Served with crackers, sharp cheddar cheese and beer.
Note: Adding beans to this recipe will bring a curse upon you. Texas chili never has beans, rice or other fillers.