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| Great Wall of Texas Chili |
2 pounds boneless trimmed beef (shoulder arm, chuck or
chuck tender) cut in cubes or a coarse
chili grind.
1 tablespoon crisco
1 1/2 teaspoons hot sauce
8 ounces tomato sauce
2 beef bouillon cubes
2 fresh jalapeno peppers
Cook meat over medium heat in melted shortening until gray.
Add hot sauce, tomato sauce, bouillon cubes and enough water
to cover the ingredients. Add one pepper, first slitting the
skin
to prevent breakage. Cover and simmer 40-60 minutes. Stir
occasionally and add water as needed Remove pepper when soft
and squeeze in juice. Discard pulp and seeds.
Mix the following together and divide into three equal portions:
6 tablespoons chili powder
4 teaspoons cumin
1 tablespoon granulated onion
1 teaspoon granulated garlic
1 teaspoon MSG (optional)
1/2 teaspoon salt
1/2 teaspoon white pepper
3/8 teaspoon cayenne pepper
1/4 teaspoon oregano
1/8 teaspoon ground bay leaf
During the last hour of cooking time, add one-third of the chili
powder and spices and the second pepper. Continue cooking,
adding
water as needed. During the last half-hour, remove the second
pepper,
squeeze in juice and discard pulp and seed. Add additional
one-third
chili powder and spices. Continue cooking, adding water as
needed.
During the last 15 minutes, add remaining one-third chili
powder and
spices, continue cooking. During the last five minutes, taste
for
seasoning. Adjust chili powder, cumin and salt.
Recipe by Kenny Bob Parsons
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