Copperhead Grille Shares Winning Chili Recipe

The first thing you notice about the chilie is how heavy the bowl is. 

Filled to the brim with a thick red sauce, sprinkles with cheese and surrounded by multi-colored tortilla chips, this chili plays for keeps. 

"I had this Texas style chili when I bisited relatives in Houston," said Copperhead Grille owner Michael Dontas. Dontas and his cousin, also named Michael Dontas, own both the Copperhead Grille on 378 in Center Valley and the location on Airport Rd. Last weekend, Dontas took his Texas-style chili to compete in the big leagues during the in Pearly Baker's Alehouse in Easton. The chili was voted second by the crowd, and if you've ever tried it, you can see why.

Last week, we were able to talk Dontas into sharing the recipe with Upper Saucon Patch readers...at least most of it. "I'm going to hold back my exact chili powder combination," said Dontas. "You have to leave some things mysterious."

COPPERHEAD GRILLE'S FAMOUS TEXAS-STYLE CHILI

2 Tbs vegetable oil

3 lbs shoulder tenderloin or chuck roast beef cubes- 1 inch thick (seasoned with salt and pepper)

2 Large yellow onions or 3 medium, diced fine

1 medium green pepper (remove core and seeds) dices fine

1 piece chipotle pepper in adobo, diced fine

1 fresh jalapeno pepper diced fine (remove seeds and membrane for less spice)

1 Tbs chopped fresh garlic

3 ½ oz tomato paste

3 c. tomato puree

1 ½ c. tomato based salsa

¼ tsp crushed red pepper (optional)

½ tsp cayenne pepper

1tsp cumin

1 Tbs paprika (not spicy)

2 Tbs chili powder

1 Qt beef broth

(This recipe is best made a day ahead. Refrigerate overnight and reheat before eating)

1. Place dutch oven or stock pot over high head and add vegetable oil.
2. 2. Pat beef cubes dry and season with salt and pepper
3. Add beef to dutch oven or stock pot in three batches over med-high heat. Brown beef on all sides and then remove and place in a bowl
4. Add diced onions, green peppers, garlic, chipotle peppers in adobo, jalapeno pepper, and all the spices.
5. Cook for 5 min on med heat
6. Add beef back to pot and add tomato paste, tomato puree, and salsa. Stir for a few minutes and add beef broth. Cover, turn heat to low.
7. Cook on low for 2-3 hours until sauce thickens and beef is fork tender.
8. Season with salt and pepper
9. TO REHEAT: Place chili back in pot and reheat over low heat till chili is approximately 150 degrees.

NOTE: You can add 1 Lb of cooked beans to chili 10 minutes before the chili is done

Eat and Enjoy!!