When a young Native American boy falls off a train, he ends up meeting a man with an alcohol problem … as the boy reveals his knack for handling horses, they uncover the secrets to life and relationships and —
this knock-you-on-your-ass recipe for chili!
This recipe is all mine:
Several pounds of chuck roast – lean or marbled
An assortment of fresh peppers – pablano, serrano, chile, jalapeno …
Half of a large yellow onion
6 cloves of garlic
3 cans of Rotel
Purified water with 2 beef cubes, or organic beef broth
Sea salt and fresh ground pepper
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Get out your chef’s knife and finely chop peppers, onion and garlic. Set aside. Rub the roast with olive oil, sprinkle with salt and pepper, then brown it. Throw it in an electric roaster/crock pot at 350 and cover with Rotel. Add water to the fry pan on low heat to release the drippings from the browned roast. Dump this in. Add about half the pepper, onion, garlic mixture and some beef broth.
While it cooks about 2 hours or until the roast is tender enough to shred, listen to Ryan Adams do Neil Young, Prince and U2… drink one, maybe two margaritas. Ok, dance with each other. Fall off the horse a coupla times.
Now take the roast out and if your hands are tough enough, shred it while it’s hot, leaving behind all the gristle and the fat. Throw it back in the roaster. Taste.
If you want more heat, add some more pepper mixture.
Let it cook as long as you can so all the flavors get to know eachother.
Serve with the usual condiments, including any leftover pepper mixture and of course, sour cream — a must for sissy pants.
JULIE ANN STEVENS 