| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chile peppe, Chili |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef suet; ground |
| 2 |
lb |
Coarse ground beef |
| 3 |
|
Garlic cloves; minced |
| 1 1/2 |
tb |
Paprika |
| 3 |
tb |
Chili powder |
| 1 |
tb |
Cumin seeds |
| 1 |
tb |
Salt |
| 1 |
ts |
White pepper |
| 1 1/2 |
ts |
Ground dried sweet chile pods |
| 3 |
c |
Water |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #168
Date: Thu, 25 Jul 1996 19:39:47 -0700
From: Garry Howard <g.howard@ix.netcom.com>
NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
From the article "Just Another Bowl of Texas Red" by John Thorne
in the September/October 1990 issue of Chile Pepper Magazine.
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