Texas Style Chipotle Beef Rub Reject Food

TEXAS-STYLE CHIPOTLE BEEF RUB

Steps:

• Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl. Add TABASCO®Chipotle Sauce; stir until well mixed.
• Rub on 1 1/2 pounds beef flank or skirt steaks. Or rub on roasts and ribs. Refrigerate 20 minutes to marinate before grilling.

TEXAS STYLE CHIPOTLE BBQ SAUCE

Steps:

• Process onion and water in food processor until slushy, about 45 seconds.
• Pass the onion slush through a fine mesh strainer over a large mixing bowl, pressing on the slush with a large rubber spatula. Discard the onion solids.
• Wisk ketchup, apple cider, 3 tbl. apple cider vinegar, Worcestershire sauce, molasses, dijon mustard, chipotle chili, adobo sauce, and black pepper into onion liquid.
• In a large saucepan, cook bacon over medium-high heat, until bacon is crisp.
• Remove bacon with a slotted spoon.
• Add garlic and chili powder to hot bacon fat and cook until fragrant, about 30 seconds.
• Add onion-ketchup mixture to the saucepan and simmer for 15 minutes.
• Off heat, add remaining 1 tbsp apple cider vinegar.
• (Optional) Pulse cooked bacon is food processor until it is a fine powder and add to sauce.

TEXAS DRY RUB

Steps:

• Mix all ingredients in a bowl.
• Store in a air tight jar.

TEXAS-STYLE CHIPOTLE BEEF RUB-REJECT

Steps:

• Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl. Add TABASCO® Chipotle Sauce; stir until well mixed.
• Rub on 1 1/2 pounds beef flank or skirt steaks. Or rub on roasts and ribs. Refrigerate 20 minutes to marinate before grilling.

TEXAS-STYLE CHILI

Steps:

• In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
• Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
• In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
• To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
• Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
• Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

CHIPOTLE DRY RUB

Steps:

• Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.