Authentic texas border chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Tomatoes,med | |
| 1 | Onion,Burmuda,lg,fine chop | |
| ¼ | teaspoon | Oregano,dried,pref. Mexican |
| 2 | teaspoons | Paprika |
| 5 | Garlic cloves,lg,fine chop | |
| 4 | pounds | Beef shank,coarse grind |
| 1 | tablespoon | Lard,butter,or bacon dripins |
| 4 | Scallions,in bunches,chopped | |
| 5 | Bell pepper(s) | |
| 5 | Serrano chiles,fresh | |
| 1 | pounds | Chorizo sausage or |
| 1 | pounds | Sausage,hot,non-Italian |
| 4 | Garlic cloves,med,fine chop | |
| 2 | teaspoons | Salt |
| 4 | tablespoons | Red chile,hot,ground |
| 4 | tablespoons | Red chile,mild,ground |
| 3 | tablespoons | Cumin seeds |
| Beer | ||
| Water | ||
Directions
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.~