A Dirt Simple, Plain, But Tried And True Texas Chili Reci

CATEGORY	CUISINE	TAG	YIELD
Meats	Texan		1	Servings

INGREDIENTS

2	lb	Beef, preferably a chuck or
		round about don't use
		fancy cut! up to 3
1/2	lb	The best double-smoked bacon
		you can find
2		Onions, chopped
1	T	Ground cumin, or more to
		taste
1	T	Good quality chili powder
		I use Santa Cruz hot
		but
		adjust this for taste
		up
		to 2
1	T	Paprika, optional for
		color and less heat up
		to
2		Cloves garlic, optional
		up to 4
		Water
		Salt and pepper to taste

INSTRUCTIONS

a
2
(taught me by an old friend Ed from Texas, as much a Texas boy as
there ever was)  In keeping with all good recipes, measurements are
pretty on the fly  here.  Cube the beef into bite-sized chunks. Dice
the bacon. Heat a large  heavy pot, fry the bacon until almost crisp.
Scoop it out and set  aside (so it won't get burnt). Then fry the meat
in the bacon fat  until browned on all sides -- you may have to do this
in batches.  Scoop out the meat and add to the bacon. Saute the onions
(and garlic  if you're using it) in the bacon. (Those who really get
concerned can  drain off some of the fat, but it won't be true Texan at
that point.)  When it's soft, throw in the cumin, chile powder, and
paprika and  cook briefly. Return the meat, cover with water and bring
it to a  boil. Taste and add salt, then cover and set it to simmer for
a  couple of hours. Thicken as needed with cornmeal or stale tortillas.
Serve with sour cream or cottage cheese, diced onions and, of course,
beer.  Like all good chilis this is best made a day in advance and
reheated.  Posted to CHILE-HEADS DIGEST V4 #272 by David Cook
<zebcook@pacbell.net> on Jan 17, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7342 Calories From Fat: 5528 Total Fat: 615g Cholesterol: 1814.5mg Sodium: 1001.2mg Potassium: 4151.8mg Carbohydrates: 36.4g Fiber: 8.2g Sugar: 13.7g Protein: 395.3g