| Texas Chili |
3 pounds lean beef, cubed or coarsely ground
1/4 cup salad oil
6 cups water
2 bay leaves
6 tablespoons chili powder
1 tablespoon salt
10 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon oregano leaves, crushed
1/2 teaspoon red pepper
1/4 teaspoon black pepper
1 tablespoon sugar
3 tablespoons sweet Hungarian paprika
1 tablespoon dried onion flakes
3 tablespoons flour
6 tablespoons cornmeal
In a 6-quart saucepan, sear beef (cubed or coarsely ground)
in salad oil
until beef color is gray, not brown. Add water, bay leaves,
chili powder,
salt, garlic, cumin seeds, oregano, red pep- per, pepper,
sugar, paprika
and onion flakes. Simmer, covered, 2 hours. Cool. Refrigerate
overnight
so flavors will mellow. Remove top layer of solidified fat.
Reheat. With a
little cold water make a paste of flour and cornmeal. Add
paste to chili.
To obtain a smooth texture, cook and stir 5-7 minutes after
thickening has
been added. Remove bay leaves before serving.
Makes 6 servings
Recipe by Quail Ridge Press
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