Chef Jason Chaney at The Barbed Rose has received rave reviews for his grilled wagyu hot dogs, topped with Texas chili, cheese sauce and pickle relish. He shows food radio talk show host, Cleverley Stone, how to make the dish.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out prizes on every radio show!)
The Barbed Rose
Chef Jason Chaney
Texas Style Chili
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer.
3. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar.
4. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
5. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
6. Remove from heat and serve, or refrigerate, and serve the next day.
2 cups dill pickles, diced
1 each garlic cloves, minced
1 pinch allspice, ground
¼ cup granulated sugar
1 cup whole grain mustard
1 teaspoon salt
1 ½ cup yellow onion, chopped and cooked until soft
1. In a mixing bowl, combine all ingredients and allow to sit for a time before eating, the longer the better.
2. Green food color can be added for the Chicago style ‘ectoplasm’ relish.
2 tablespoons margarine
2 tablespoons self-rising flour
2 cups milk
2 cups shredded Monterey jack cheese
1. Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste.
2. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.
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