Just in time for Super Bowl Sunday, Mike Dontas and Mike Dontas of the Copperhead Grill joined our morning show, tempting our taste buds with delicious dishes perfect for your weekend party.

COPPERHEAD’S TEXAS RED CHILI

Yields: 1 gallons
2 TBSP manteca d cerdo
Or bacon lard or vegetable oil
3 LBS shoulder tenderloin or chuck roast beef cubes- 1 inch thick, season with salt and pepper.
2 ea large yellow onions or 3 medium yellow onions-diced fine
1 ea medium green pepper-core and seeds removed- diced fine
½ piece chipotle pepper in adobo-chopped fine
½ piece fresh jalapeno pepper –diced fine- seeds and membrane removed for a less spicy chili
1 TBSP fresh minced garlic
Tomatoes
3 ½ oz tomato paste
3 cups tomato-puree
1 ½ Cups copperhead’s homemade tomato salsa or tomato salsa out of a jar.
1 lb canned kidney bean optional-
(rinse before adding to chili)

SPICES
¼ tsp cayenne pepper
1 tsp cumin
1 TBSP paprika
2 TBSP chili powder
1qt beef broth
1. I like to use a cast iron dutch oven but any stock pot will work just fine.
2. Place dutch oven or stock pot over high heat and add manteca d cerdo or bacon lard or vegetable oil
3. Pat beef cubes dry with a paper towel and season with salt and pepper.
4. Add beef to cast iron dutch oven or stock pot in 3 batches over medium to high heat. Make sure beef browns on both sides then remove and place in a bowl.
5. Add diced onions, diced green peppers, fresh minced garlic, chipotle peppers in adobo, fresh minced jalapeno pepper and all the spices.
6. Cook for about 5 minutes on medium heat
7. Now add beef back to stock pot and add tomato paste, tomato puree and salsa. Stir for a few minutes then add beef broth. Cover and turn the heat to low and cook covered for 2 hours.
8. Remove lid and cook for an additional 30 minutes uncovered. If you want to add kidney beans to the chili this is the time to do it.
9. Remove chili from heat and Season with salt & pepper to taste.

Few notes:
• I recommend preparing the chili a day ahead of time and refrigerating until ready to use
• To reheat place chili back in the stock pot or cast iron dutch oven and over low heat bring up to an internal temperature of 150 degrees.
• Before serving chili skim any oil or fat that has risen to the top with a spoon then discard
• If you want a milder chili do without the spicy ingredients.(chipotle peppers in adobo, fresh jalapeno peppers, cayenne pepper.)

FRESH ONION, PEPPER AND CILANTRO RELISH
½ GREEN PEPPER-DICED FINE
½ RED BELL PEPPER-DICED FINE
3 SCALLIONS-CHOPPED
1 OZ CILANTRO LEAVES CHOPPED
½ SMALL RED ONIONS-DICED FINE

METHOD:
1. CUT GREEN AND RED PEPPERS IN HALF THE LONG WAY AND REMOVE SEEDS AND MEMBRANE. DICE FINE
2. TAKE SCALLIONS AND TRIM BOTH ENDS. CHOP FINE.
3. DICE RED ONION
4. CHOP CILANTRO
5. RESERVE AND USE AS TOPPING FOR TEXAS RED CHILI

NOTE: THIS CAN ALL BE DONE IN A FOOD PROCESSOR AS WELL TO SAVE SOME TIME.