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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Chili pangs could strike anyone whenever the skies got gray and the wind turned cold. A plate of Texas Red Chili was a sure cure. Hot and Hearty, it is the kind of chili that warms a cowhand's belly and brought them back for more. by Marlbore Country. Our family enjoy this spicy chili on those cold winter days and nights! Ingredients:
1/4 cup suet, finely chopped (we use 1/4 to 1/2 cup cooking oil) |
6 lbs lean beef, coarsely cubed |
1 cup chili powder (about 4 1/2 ozs.) |
2 tablespoons ground cumin |
2 tablespoons ground oregano |
1 -2 tablespoon salt (to taste) |
1 -2 tablespoon cayenne pepper |
4 garlic cloves, minced |
2 quarts beef broth |
1/2 cup cornmeal |
1/2 cup cold water |
Directions:
1. Fry suet in Chili Kettle until crisp.
2. Then add beef, about a 1 pound at a time, and brown, stirring as it cooks.
3. Remove each pound after browning.
4. When all meat is browned, return it to the Kettle and add seasonings and beef broth.
5. Cover and simmer 1 1/2 - 2 hours.
6. Skim off fat.
7. Combine cornmeal with cold water and stir thoroughly into chili.
8. Simmer 30 minutes.
9. Makes about 4 quarts.
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