Texas jail chili (circa 1950)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beef suet -- ground |
| 2 | pounds | Coarse ground beef |
| 3 | Garlic cloves -- minced | |
| 1½ | tablespoon | Paprika |
| 3 | tablespoons | Chili powder |
| 1 | tablespoon | Cumin seeds |
| 1 | tablespoon | Salt |
| 1 | teaspoon | White pepper |
| 1½ | teaspoon | Ground dried sweet chile |
| Pods | ||
| 3 | cups | Water |
Directions
Texas prison chili got its good reputation from Sheriff Smoot Schmid's truly fine recipe for the Dallas County Jail. Recently, however, a Texas prison chili contest was won by Huntsville Penitentiary with a godawful recipe that called for twice as much cumin as chili powder and "2 handfuls" of monosodium glutamate. In Texas, this is called crime deterrence.
Dallas County Chili
Fry suet in a heavy kettle. Add meat, finely diced garlic and seasonings; cover. Cook slowly for four hours, stirring occasionally.
Add the water and continue cooking until the chili has thickened slightly, about one hour. Serve plain or mixed with equal portion of cooked pink or red beans.
Recipe By : John Thorne Sep/Oct Chile Pepper Magazine