Texas Style Chipotle Beef Rub 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 CHILI

Steps:

• In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
• Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
• Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

CHIPOTLE DRY RUB

Steps:

• Combine all ingredients in a spice mill or blender and grind until even and fine.
• Store in an airtight jar. Will store for about 6 months in the freezer.

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 TRAVIS' BEST BRISKET LOVE-RUB.

Steps:

• Mix all ingredients well, and apply liberally to brisket. Smoke brisket over hardwood for 12-14 hours in a 225 degree smoker. (depending on size)
• *Rember when you cut the brisket to cut it across the grain, and DONT put sauce on it, serve the sauce on the side!
• Serve with an ice cold beer, because everything tastes better with a good craft beer!

TEXAS DRY RUB

Steps:

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

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.