| 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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