Recipe - Texas Red Chili Con Carne

3 pound Boned Beef Chuck, Cut Into 1
1/2" Cubes & Trimmed of
all Fat
1 tablespoon Bacon Drippings
6 Dried Ancho Peppers
2 cup Cold Water
1 tablespoon Oregano
3 cup Water
1 tablespoon Cumin Seeds, Crushed
2 teaspoon Salt
2 teaspoon Cayenne
2 Cloves Garlic, Peeled &
Crushed
2 tablespoon Masa Harina (Mexican Corn
Meal Flour)

Put the meat through the coarse blade of a meat grinder. Brown in small
batches in the bacon fat in a large skillet over moderately high heat.
Transfer the cooked meat to a second large heavy skillet using a slotted
spoon. Set aside. Wash the peppers in cold water. Discard the stems and
seeds. Tear the peppers into 2" pieces. Place the pieces in a small sauce
pan with the first measure of (cold) water. Cover. Simmer 20 minutes.
Drain, reserving the cooking water. Peel the skin from the peppers. Place
in the work bowl of a food processor. Add the reserved water. Puree with
short pulses. Mix the pepper puree into the beef. Add the second measure of
water. Bring to a boil over high heat. Reduce heat to a slow simmer. Cover.
Simmer for 30 minutes. Stir in all the remaining ingredients except the
masa harina. Cover. Simmer 45 minutes. Mix in the masa harina. Cover.
Reduce heat to the lowest possible. Cook 30 minutes longer, stirring
occasionally so that the mixture doesn't stick. If too thick, thin with
small amounts of boiling water. Serve.
Posted to EATL Digest 3 November 96

Date: Sun, 3 Nov 1996 08:53:58 0800

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM