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| Classic Texas Chili |
3 Pounds Chuck Roast -- boned
6 Ounces Beef Suet -- chopped
4 Cloves Garlic
2 Teaspoons Salt
1 Teaspoon Black Pepper -- ground
6 Tablespoons Chili Powder
8 Tablespoons Masa Harina
6 Cups Water -- heated
2 Tablespoons Vinegar
2 Teaspoons Beef Base
Red Chili Peppers (Optional) -- chopped
Render the suet and discard the solids. Cut the meat unto 1/2" chunks or
grind coarsely. Add to the hot fat and brown. Add the garlic,
salt, pepper
and chili powder.Mix well and allow the spices to permeate
the meat. Add
the masa harina and stir in well to blend. Add the water,
vinegar, beef
base and the extra chilies. (You may substitute beef broth
for the water
and beef base, to reduce the sodium). Allow to simmer until
the meat
begins to disintegrate. Cool to room temperature and
refrigerate. Remove
hardened grease from the top, if any collects. Reheat and
serve with a side of
pinto beans, minced white onion for a garnish. Also serve
tortillas, tortilla
chips, corn bread or saltine crackers as a bread.
Makes 8 servings
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