| Authentic Texas Border Chili |
3 Tomatoes,med
1 Onion,Burmuda,lg,fine chop
1/4 t Oregano,dried,pref. Mexican
2 t Paprika
5 Garlic cloves,lg,fine chop
4 lb Beef shank,coarse grind
1 T Lard,butter,or bacon dripins
4 Scallions,in bunches,chopped
5 Bell pepper(s)
5 Serrano chiles,fresh
1 lb Chorizo sausage or
1 lb Sausage,hot,non-Italian
4 Garlic cloves,med,fine chop
2 t Salt
4 T Red chile,hot,ground
4 T Red chile,mild,ground
3 T Cumin seeds
Beer
Water
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.
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.
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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