Recipe - Original Texas-Style Chili

3 pound Lean beef; preferably
stewing meat
2 ounce Beef suet (or substitute
vegetable oil)
3 (up to)
6 Ancho chile pods; boiled 5
minutes; cooled, stemmed,
seeded and chopped; cooking
water reserved or
3 (up to)
6 tablespoon Chili powder or ground chile
1 teaspoon Oregano
1 tablespoon Crushed cumin seed
1 tablespoon Salt
1 tablespoon Cayenne pepper
1 tablespoon Tabasco sauce
2 (up to)
4 Cloves garlic; minced, to
taste
2 (up to)
4 Extra Ancho chile pods
2 tablespoon Masa harina or cornmeal

Date: Sun, 11 Feb 1996 08:40:37 0600

From: Judy Howle howle@EbiCom.net
Here are some "no beans" recipes for you Texans. Personally, I like beans
in my chili, but eat it both ways. ORIGINAL TEXASSTYLE 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 prizewinning 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

CHILEHEADS DIGEST V2 #238

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