| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef, Meat, Miscellaneo |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean Beef — * see note |
| 1/2 |
lb |
Lean Pork — * see note |
| 1 |
c |
Onions — chopped |
| 1 |
lg |
Garlic Clove — finely |
|
|
Chopped |
| 2 |
tb |
Bacon Drippings — –or — |
|
|
Lard |
| 1 |
lg |
Green Bell Pepper — ** see |
|
|
Note |
| 15 |
oz |
Tomato Sauce |
| 12 |
oz |
Beer — preferably mexican |
| 1 |
pk |
Original Texas Chili |
|
|
Preparation |
| 4 |
oz |
Green Chiles — diced |
INSTRUCTIONS
* or substitute 2 lbs. fresh vension for beef/pork, if desired. ** or
substitute 1/2 green and 1/2 red bell pepper.
Cut or grind meat into small pieces coarser than regular ground meat. Pound
with meat mallet. Combine with onion and garlic and add to heavy, large pot
or Dutch oven with lard or bacon drippings. Cook over medium-high heat
until meat is browned and onions is tender, about 6 minutes. Stir
occasionally to keep meat evenly browned. Add bell pepper, tomato sauce and
beer. Simmer, uncovered, for 30 minutes. Add remaining ingredients except
packet of masa flour in Chili Preparation package. Simmer 1 hour more,
stirring occasionally. If more liquid is needed, add beer as desired. Mix
masa flour with a little beer to make a thin paste. Stir masa mixture into
chili. Simmer another 30 minutes. Check for taste and add cayenne pepper
packet from Chili Preparation, if you dare.
Serves 4 to 6.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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