Texas/two fingers chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil,vegetable |
| 3 | pounds | Beef,coarse grind |
| 2 | Garlic cloves | |
| 5 | tablespoons | Red chile,mild,ground |
| 1 | tablespoon | Cumin |
| 1½ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Oregano,dried,pref. Mexican |
| 1 | tablespoon | Salt |
| 2 | cups | Tequila |
| 6 | cups | Water |
| ½ | cup | Corn flour(masa harina) |
| 2 | tablespoons | Chile caribe |
| 1 | teaspoon | Hot pepper sauce,liquid |
Directions
1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer, uncovered, for about 1½ hours.~ 3. Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for ½ hour longer.~