| 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 |
ts |
Oregano |
| 1 |
ts |
Cumin powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Tabasco |
| 3 |
tb |
Chile powder (optional) |
| 4 |
|
Hot chile peppers |
| 2 |
|
Cloves garlic; chopped, at least |
| 2 |
ts |
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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