Tex Mex Border Chili Recipe |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 8 |
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TEX MEX BORDER CHILI RECIPE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Stator Estate in Wills Point, Texas in 1990. Ingredients:
3 medium tomatoes |
1 large bermuda onion finely chopped |
1/4 teaspoon dried mexican oregano |
2 teaspoons paprika |
5 large garlic cloves finely chopped |
4 pounds beef shank coarsely ground |
1 tablespoon bacon drippings |
4 scallions chopped |
5 green bell peppers chopped |
5 fresh serrano chilies chopped |
1 pound chorizo sausage |
4 medium garlic cloves finely chopped |
2 teaspoons salt |
4 tablespoons ground hot red chilies |
4 tablespoons ground mild red chilies |
3 tablespoons cumin seeds |
1 can beer |
1 cup water |
Directions:
1. Puree first four ingredients plus one clove of garlic in a blender or food processor.
2. Scrape mixture into large heavy pot and add beef.
3. Melt bacon drippings in a heavy skillet over medium heat.
4. Add scallions, bell peppers, chilies, sausage and remaining garlic.
5. Cook until onions are translucent and sausage is browned.
6. Place cumin seeds in a 300 oven for a few minutes until lightly browned.
7. Remove seeds from oven and crush with a mallet.
8. Stir vegetables into beef and tomato mixture then add salt, ground chilies, cumin, beer and water.
9. Bring to a boil over medium high heat then lower heat and simmer uncovered 6 hours.
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