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Chilisaurus Rex


Chili Base:

  • 3 small cans tomato paste
  • 2 quarts of beef broth
  • 1 bulb of garlic (8-10 cloves)
  • 2 pkg (2 ounces each) chili pepper (dried pods or pre-ground)
  • 1 tbsp ground cumin
  • salt & pepper to taste

Meat & Veggies:

  • 4 lbs top round (London Broil cut), fat removed
  • 3 large yellow onions, diced
  • 5 large carrots, sliced
  • 1/2 cup red wine
  • 1 tsp celery seed
  • 1 Red bell pepper

Second Spice Run:

  • 1 pkg (2 ounces) of dried or ground chili pepper


(1) Put all of the ingredients for the chili base into a food processor and process until smooth. For chili powder, I used one package of dried chilis japones (about 25 pepper pods) and one package of paprika, but you can use any powder you like. Set that aside.

(2) Put a large pan over high heat. Pat the beef dry and salt and pepper it. Add a little oil to the pan then sear the beef. I used a large rectangular roasting pan that spanned over two burners of my range top. Don’t cut the “London broil” apart, leave it whole.

(3) Add the onions and carrots and sauté with the beef until you get a brown coating on the bottom of the pan. Deglaze by adding the wine. Add the celery seed. Let that all simmer for a little bit. What you have now is basically the beginnings of beef stew.

(4) Preheat your oven to 375 degrees. Add the chili base to the roasting pan. You should have enough liquid to cover the meat at this point. If you don’t, then I guess you make more chili base. Dice the bell pepper and add it now.

(5) Braise the meat in the 375 degree oven until it is tender enough to shred. You can test this by raking a spoon across the top of the meat. If it starts to flake off, it’s probably ready. It took 3 hours for me. Stir every half hour or so; you don’t want a skin to form on the gravy, nor do you want the onions and carrots to burn on the bottom.

(6) When the meat is ready to shred, pull the pan out and set it aside to cool. Once it’s reasonably cool, transfer the cooked beef to a platter, and with a fork in each hand, shred the beef into strings.

(7) Let the chili sit at least overnight. I made this chili on the evening of the 4th of July and let it sit in the refrigerator until the 7th when I served it.

(8) Before you heat the chili up again, add another package of chili pepper. For the second spice run, I used a mild california chili powder, but you can use whatever you like. But the trick is that you want some chili flavor that is cooked and has been allowed to sit and meld with the other flavors, but you also want some fresher chili flavor, too.

(9) Heat and serve. Goes well with any of the following: cornbread, chopped sweet onions, chopped scallions, cheddar cheese shreds, diced jalepeños, saltine crackers, and sour cream.

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