Yield: 6 Servings
|3 pounds||Lean beef; preferably stewing meat|
|2 ounces||Beef suet (or substitute vegetable oil) (up to)|
|6 \N||Ancho chile pods; boiled 5 minutes; cooled, stemmed, seeded and chopped; cooking water reserved -or- (up to)|
|6 tablespoons||Chili powder or ground chile|
|1 tablespoon||Crushed cumin seed|
|1 tablespoon||Cayenne pepper|
|1 tablespoon||Tabasco sauce (up to)|
|4 \N||Cloves garlic; minced, to taste (up to)|
|4 \N||Extra Ancho chile pods|
|2 tablespoons||Masa harina or cornmeal|
Date: Sun, 11 Feb 1996 08:40:37 -0600 From: Judy Howle <howle@...>
Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways. ORIGINAL TEXAS-STYLE CHILI (Recipe from A Bowl of Red by Frank Tolbert).
Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (Use oil for low cholesterol, less grease.) Place meat in large pot with pepper pods and as much of the pepper liquid as you think you'll need to keep the meat from burning. About two inches of water rising above the meat is usually right. Bring to a boil and then simmer for 30 minutes.
Add rest of ingredients except Masa and extra Anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease. Taste and adjust seasonings. If not hot enough to suit you, add extra Ancho pods which have been stemmed and seeded, but not chopped. Add Masa Harina to thicken liquid. Simmer for another 30 minutes until the meat is tender.
Variation: Wick Fowler made his prize-winning chili basically the same way, but he did not use suet and added 15 oz. of tomato sauce. He never served the chili on day of its conception, but kept it in the refrigerator overnight and skimmed off the grease the next day, then added Masa Harina upon heating the chili if it was too thin.
Variation: many people also add chopped fresh green chiles CHILE-HEADS DIGEST V2 #238
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .