| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
24 |
Servings |
INGREDIENTS
| 10 |
lb |
Chili ground meat (coarse) |
| 1 |
c |
Chili powder (hot) |
| 1 |
c |
Chili powder (mild) |
| 3/4 |
c |
Paprika |
| 1/2 |
c |
Comino (cumin) |
| 1/4 |
c |
Garlic powder |
| 1/4 |
c |
Salt |
| 1/8 |
c |
Crushed red chili |
| 1 |
lb |
Suet |
| 3 |
qt |
Water |
| 1/4 |
c |
Sugar (twenty min before pullin' it off the fire) |
INSTRUCTIONS
kheacock@utmmg.med.uth.tmc.edu (Kathy Heacock)
True Texas chili has no beans and no tomato. None.
Billy Bob Barnett's World's Largest Honky-Tonk Texas Style Chili
Add fat first, then meat and seasonings to fat. Add water after it cooks 2
hrs. Cook 3 hrs total. Stir occasionally.
Now that's Texas Chili! (Although I usually throw in Shiner Bock Beer for
part of that water.) This is real good with raw chopped onion on top (plus
the ubiquitous saltines).
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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