| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meat |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Lean beef |
| 1/8 |
lb |
Rendered beef kidney suet |
|
|
if you want to go for |
|
|
it |
| 1 |
t |
Oregano |
| 1 |
t |
Cumin powder |
| 1 |
t |
Salt |
| 1 |
t |
Cayenne pepper |
| 1 |
t |
Tabasco |
| 3 |
T |
Chile powder, optional |
| 4 |
|
Hot chile peppers |
| 2 |
|
Cloves garlic, chopped at |
|
|
least |
| 2 |
t |
Masa harina, cornmeal or |
|
|
flour optional |
INSTRUCTIONS
Texas chili is meat and spices and that's it. The legendary Wick
Fowler added a little tomato sauce to his to thicken it, but actual
tomatoes and onions do not appear, nor do beans. If you must have
beans, you cook them in a separate pot and people can serve them with
the chili as much as they like. "real" chili also uses suet, but for
my tastes it produces a very greasy product so I leave it out. Frank
X Tolbert's Original Bowl of Red (Tolbert founded the World Chili
Cookoff in Terlingua, Texas and owned a chain of chili parlors in
Dallas.) sear beef in a 4qt+ dutch oven or skillet. You may need a
little oil to prevent the meat from sticking. When the meat is all
gray, add suet and chile peppers and about two inches of liquid (you
can use water, I use beer). Simmer for 30 min. Add spices and garlic,
bring to boil, lower heat and simmer for 45 minutes. Add more liquid
only to keep the mix from burning. Skim off as much grease as you can,
and add masa harina. Simmer for another 30 minutes. Taste and adjust
spices if necessary. WARNING: this is spicy chili, so leave out some
of the spicy stuff in the beginning if you have a tender tongue. At
this point, I refrigerate the chili overnight which allows the chili
to mellow and you can skim off all the grease. Enjoy with beer and
some tortillas. Liz <RLIZ@msg.ti.com (Liz)> 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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