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| Simple Tried and True Texas Chili |
2-3 lbs. of beef, chuck or round
1/2 lb. of the best double-smoked bacon you can find
2 large onions, chopped
1 Tb. ground cumin (or more to taste)
1-2 Tb. good quality chili powder (I use Santa Cruz hot, but
adjust this for
taste)
1-2 Tb. paprika (optional, for color and less heat)
2-4 cloves garlic (optional)
Water
Salt and pepper to taste
Cube the beef into bite-sized chunks. Dice the bacon.
Heat a large heavy pot,
fry
the bacon until almost crisp. Scoop it out and set aside (so it won't get
burnt). Then
fry the meat in the bacon fat until browned on all sides -- you may
have to do
this
in batches. Scoop out the meat and add to the bacon. Saute
the onions (and
garlic
if you're using it) in the bacon. (Those who really get
concerned can drain off
some
of the fat, but it won't be true Texan at that
point.) When it's soft, throw in
the cumin,
chile powder, and paprika and cook
briefly. Return the meat, cover with water
and
bring it to a boil. Taste and add
salt, then cover and set it to simmer for a
couple of
hours. Thicken as needed
with cornmeal or stale tortillas. Serve with sour cream
or
cottage cheese,
diced onions and, of course, beer. Like all good chilis this is
best
made a day
in advance and reheated.
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