This chili is not to be confused with our Arrogant Bastard Chili. This is a whole new thing. We made a roux and cooked our fresh veggies in this to make this dish rich and flavorful. The roux gives the chili its red velvet color. Like any FullBellyBlog dish this is no ordinary dish. This chili is made without beans, hamburger meat, and tomatoes. We used our pressure cooker to speed up the cooking time but if you don't have a pressure cooker (get one) you can cook this on the stove until the meat is tender. Enjoy!

Chili Rub


  • Dried Chili de Arbol
  • Dried Ancho Chilies
  • Dried Cascabel Chilies
  • Dried Guajillo Chili
  • 1 Tablespooon Cumin
  • 1 Tablespooon Dried Garlic
  • 1 Tablespooon Dried Oregano
  • 1 Teaspoon Cayenne Powder

Toast dried peppers until fragrant.



Grind chili rub ingredients till smooth.



Reserve rub for later



  • 1 Onion, Chopped
  • 2 Tomatoes, Chopped
  • 2 Poblano Chilies, Chopped
  • 1 Jalapeno, Chopped
  • 3 Lbs. Cubed Chuck
  • 1 Lb. Ox Tail
  • 32 Ounces of Unsalted Chicken Stock
  • 1/3 Cup + 1 Teaspoon Pork Fat
  • 1/3 Cup Flour
  • 16 Ounces of Captain Lawerence Smoked Porter
  • 2 Tablespoons Asian Bean Sauce
  • 2 Cloves Chopped Garlic
  • 1/2 Limes Juice
  • 1 Tablespoon Cumin

Add Pork Fat and Flour to cast iron. Whisk continually until dark brown color making the roux. Take off heat and mix in chopped fresh veggies.



Keep on low heat. After five minutes add five tablespoons of chili powder and lime juice into the roux and veggies. Stir on low for another five minutes.



Brown meat in separate pan and drain fat.



Put chicken stock, porter, beef and roux veggies into pressure cooker. Put lid on and wait for pressure. Cook for forty minutes after it reaches pressure.



While waiting create the final finishing sauce. Mix two tablespoons of chili powder, 1 tablespoon of cumin and 2 tablespoons of bean sauce. Set aside.



After forty minutes take off lid and remove all the ox tail bones. Pick meat off bone. Add ox tail meat back in the pot and discard of bones. Let chili cool down for five minutes. Stir in bean paste finishing sauce to chili. Add in salt and cayenne to taste. We added about a half of tablespoon of salt.



Serve and enjoy!

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