Name: Texas Commando Chili
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT4H5M0.000S
Yield: 6-8 servings
Ingredients: 1 cup beef tallow; 4 pounds top eye round (ask your butcher to cube it up); 2 tablespoons salt; 2 tablespoons pepper; 1 large white onion, diced 1/2-inch; 10 poblano peppers, cut into 1-inch pieces; 1 serrano pepper, diced into 1/8-inch pieces; 1 pound ground pork; 1/2 cup brown sugar; 3 tablespoons chili powder; 2 tablespoons ground cumin; 1 pound favorite smoked sausage, cut into 1/2-inch pieces; Two 32-ounce cans peeled tomatoes; 64 ounces chicken broth; 1/4 cup dry cornbread mix

Directions

Place a 12-quart stock pot over medium-high heat. Place the beef tallow in the pot, then add the cubed beef, and cover with salt and pepper. Sear the beef until all surfaces have browned, about 12 minutes. Remove the meat and set aside, leaving the fat and tallow rendered in the pan. Add the onions, poblanos and serranos, and cook until peppers have softened, about 15 minutes. Add the ground pork and cook, stirring constantly to break up the pork, until cooked through, about 6 minutes. Add the brown sugar, chili powder and cumin and add back the beef, along with the smoked sausage. Pour the peeled tomatoes into the pot. Add in all but one cup of the chicken broth. Place the last cup of chicken broth and the cornbread mix into a bowl and whisk; set aside for later. Bring the chili up to a boil, then slowly stir in the cornbread mixture. Be sure to stir the whole time so lumps don’t form. Set the heat to low and simmer with the lid on for 2 hours. Remove the lid and simmer for another hour, then enjoy!