Tuesday, March 25 2014, 01:41 PM MDT
Chili Half Smokes
As Aired on July 4, 2013
Recipe Courtesy of Harmon’s City Creek
makes about 2 quarts of chili
1 Harmons Beef Spoon Roast
1 Sweet onion small diced
1 tbsp chili powder
1 tbsp guajillo chili powder (you can use your favorite chili powder)
1 tbsp smoked paprika
1 tsp mustard powder
1/2 tsp cumin
1/2 tsp ground coriander
1 clove minced garlic
2/3 cup tomato paste
2 tbsp apple cider vinegar
2 tbsp butter or canola oil
2 tbsp all purpose flour
3 cups beef or chicken stock
kosher salt to taste
1.) Place spoon roast (leave the paper and mesh on the roast but remove the plastic wrapping) into a 9x13 baking dish or roasting pan pour 2 cups of stock around it. Cover with plastic wrap and than follow with foil making sure that all exposed plastic wrap is covered with foil (this creates a nice vapor barrier and produces fall-off-the-bone roast). Place in a 350F oven until it has reached an internal temp of at least 170F (you can puncture through the foil and plastic after a few hours with your probe thermometer to take the temp). Remove the foil and plastic and allow roast to cool before taking it out of the paper. Reserve residual juice in pan for chili.
2.) Sweat onions on medium heat in a little oil in a medium saute pan with a pinch or two of salt. Shred or chop roast into small pieces and add it to the onions. Add half of the dry spices and mix with meat and onions and cook for a few minutes. Add tomato paste and garlic and cook into beef for a few minutes. You will start to get a paste sticking to your pan- degalze (cook off what is sticking to the bottom of the pan) with vinegar and cook down for a few minutes and remove from heat.
3.) In a medium to large sauce pot heat oil or butter and add flour and reserved dry spices and cook for a few minutes until you have a nice paste. Slowly whisk in reserve stock from roast and your remaining cup and cook until it reduces by half. Add in your cooked meat and onion mix and continue to cook on medium to low while stirring until it is thickened enough to dress a hot dog. Season to taste with salt and pepper and cool. For best flavor let it sit overnight in the fridge.
To assemble Half Smokes
1.) Smoke sausage on grill, stove-top smoker, or conventional smoker for fifteen minutes. Finish on grill or grill pan.
2.) Reheat chili
3.) Small dice fresh sweet onions
4.) Get split-top bun, lather inside with mustard.
5.) Place smoked dog in bun
6.) Load with chili
7.) Garnish with fresh onion and shredded cheese (for mine I am using Beecher's No Woman (found at the Harmons cheese Island)
(Copyright 2013 Sinclair Broadcasting Group.)