authentic texas border chili

12 servings
Onion,Burmuda,lg,fine chop
¼ teaspoon Oregano,dried,pref. Mexican
2 teaspoons Paprika
Garlic cloves,lg,fine chop
4 pounds Beef shank,coarse grind
1 tablespoon Lard,butter,or bacon dripins
Scallions,in bunches,chopped
Bell pepper(s)
Serrano chiles,fresh
1 pounds Chorizo sausage or
1 pounds Sausage,hot,non-Italian
Garlic cloves,med,fine chop
2 teaspoons Salt
4 tablespoons Red chile,hot,ground
4 tablespoons Red chile,mild,ground
3 tablespoons Cumin seeds

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover.

Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~

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