Carter Rochelle's Real Texas Chili
3 lb boneless beef stew meat , chuck or ground
6 oz beef suet, cut in pieces
3 (or 4) garlic cloves, crushed
2 t salt
1 t black pepper, fresh ground
4 T (to 6) chili powder or to taste
8 T masa harina (corn flour)
6 c hot water
2 T vinegar
2 t beef bouillon or 2 cubes, instant
red chilies, crushed or dried and chopped, to taste
Remove gristle and most of fat from meat; cut into 1/2-inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skillet or heavy kettle and render it (cook until fat melts). Discard the residue.
Add meat to hot fat and saute until lightly browned. Add garlic, salt, black pepper and chili powder. Mix well and let seasonings permeate meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly until smooth. Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili.
If chili becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface (you can refrigerate overnight and scrape hardened fat off before reheating).
Yield: 6 Servings
Casi-Style Chili
4 jalapeno chiles stems and deveined, halved
4 T chili powder
1 T paprika
2 lb beef chuck
1 md onion, chopped
2 T kidney suet, chopped, substitute vegeta
8 oz tomato sauce
12 oz beer
2 c beef stock
3 t cumin, ground
2 t garlic powder
1 t pepper, black
1/4 c masa harina (finely, ground maize flour)
Cut beef into 1-1/2" cubes. Brown the meat and onions in oil or fat. Add the tomato sauce, beer, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low head for 2 hours until the meat is tender.
To thicken, make a thin paste of the masa and water. Quickly stir this into the chili -- if done too slowly it will lump.
Add the remaining Chili Powder and Paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.
Yield: 6 Servings
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