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| RECIPE FOR AUTHENTIC TEXAS BORDER CHILI |
Title: Authentic Texas Border Chili
Category: Chili
Serves: 12
Ingredients:
| 3.00 | | Tomatoes,med | | 1.00 | | Onion,Burmuda,lg,fine chop | | 0.25 | t | Oregano,dried,pref. Mexican | | 2.00 | t | Paprika | | 5.00 | | Garlic cloves,lg,fine chop | | 4.00 | lb | Beef shank,coarse grind | | 1.00 | T | Lard,butter,or bacon dripins | | 4.00 | | Scallions,in bunches,chopped | | 5.00 | | Bell pepper(s) | | 5.00 | | Serrano chiles,fresh | | 1.00 | lb | Chorizo sausage or | | 1.00 | lb | Sausage,hot,non-Italian | | 4.00 | | Garlic cloves,med,fine chop | | 2.00 | t | Salt | | 4.00 | T | Red chile,hot,ground | | 4.00 | T | Red chile,mild,ground | | 3.00 | T | Cumin seeds | | | Beer | | | Water |
Instructions:
1.
Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade).
Scrape the mixture into a large heavy pot and add the beef.
~ 2.
Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat.
Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
~ 3.
Place the cumin seeds in a 300' oven for a few minutes until lightly browned.
Remove seeds from the oven and crush them with a mallet.
Stir the vegetables into the beef and tomato mixture.
Add the salt ground chile, cumin, and enough water or beer to cover.
Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.
Taste and adjust seasonings.
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