Authentic texas border chili

Yield: 12 servings

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

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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