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| Genuine Texas Red Chili II |
3 lb Lean venison
6 oz Pearl or Lone Star beer
3 oz Tomato paste
2 tb Freshly ground cumin seeds
3 ts Freshly gr. oregano leaves
3 Med. cloves garlic, crushed
1 Med. onion, finely chopped
3 ts Salt
6 Long red chili pods
In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until
light grey in color, and add tomato paste. Stir and simmer
for a few
minutes, then add spices (which have been ground in perfectly
dry blender
at high speed), garlic, onion and salt. Stir thoroughly and
remove from
heat.
Remove stems and seeds from chili pods and boil in covered
saucepan with 3
cups water for 15 minutes. Remove peppers and water to
blender and blend
into thick sauce. Add sauce to meat and simmer 2 hours.
Serves 4 to 6.
If chili needs thickening, up to 4 ts of Masa Harina (corn
flour) may be
added. This adds a unique Mexican flavor. If chili is too
thick,
additional water may be added, but add slowly and cautiously.
For low calorie or greaseless chile, use very lean meat and
never add suet.
If additional "caliente" is needed, while chili is simmering,
add ground
cayenne pepper or Tabasco sauce.
Makes 6 servings
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