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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I have been told this is an authentic texas chili. *wink* it even complies with texas law (which prohibits making chili with beans). My friend says this one is reputed to be an authentic re-creation of chili as served to drovers and hands in the days of the trail drives, where chili originated. Ingredients:
3 lb. boned beef chuck, cut into 1/2 cubes and trimmed of fat |
2 tbsp lard |
6 dried ancho peppers |
1-1/2 doz. pequin chiles |
2 cup cold water |
3 cup water |
1 tbsp cumin seeds, crushed |
2 tsp salt |
2 tsp ground cayenne pepper |
2 clove garlic, peeled and crushed |
2 tbsp masa harina (corn flour) |
Directions:
1. In a large skillet, over moderately high heat, add the lard and brown the
2. beef in small batches.
3. Transfer the cooked meat to a large pot using a
4. slotted spoon; set aside. wash the ancho peppers in cold water and discard the stems and seeds. tear the ancho peppers into 2 pieces. Place the pieces in a small sauce pan with the first measure of (cold) water, cover and simmer 20 minutes. drain, reserving the cooking water. Peel the skin from the ancho peppers.
5. Remove any stems from the pequin chiles and place in the work bowl of a food processor along with the ancho peppers.
6. Add the reserved water and puree with short pulses. mix the pepper puree into the beef.
7. Add the second measure of water and bring to a boil over high heat.
8. cover and reduce heat to a slow simmer for 30 minutes.
9. Stir in all the remaining ingredients except the masa harina. cover and simmer 45 minutes.
10. Mix in the masa harina, cover, and reduce heat to the low. cook 30 minutes longer, stirring occasionally so that the mixture doesn't stick.
11. If too thick, thin with small amounts of boiling water. serve with warm corn or flour tortillas.
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