RCI-SP.003.0022.001
Original Texas-Style Chili
Cuisine of the United States The version of chili con carne contains no vegetables at all, except c
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (1.3 ) beef or other meat3 lbs
- (55 ) beef kidney suet2 oz
- chili pods (previously skinned and blistered4 unitor else buy sun-dried chili peppers)
- dried oregano1 tablespoon
- crushed cumin seeds1 tablespoon
- salt1 tablespoon
- cayenne pepper1 teaspoon
- Tabasco sauce (optional but frequently included)1 tablespoon
- garlic cloves2 unitchopped (or more, to taste)
- heaping tablespoons masa harina2 unit
Method
1
Sear beef in a little cooking oil (not lard) until lightly browned. Drop the seared beef, suet, and chile pods in a large iron skillet or pot (at least four quarts), and enough water (the reserved "pepper water" if you prepared the pods yourself) to keep the meat from burning. Bring to a boil, then lower heat, cover, and simmer about 30 minutes.
2
Take pot off the stove and add spices and garlic. Put back on the stove, bring to a boil again, lower heat, and simmer another hour, keeping the lid on as much as possible. Stir when necessary, but remember that too much stirring will tear the meat. Add a little more water if anything seems seriously in danger of burning (but as little water as possible).
3
Take pot off the stove and skim off all or most of the grease. (The old-timers left it all.) Mix in masa harina, which "tightens" or thickens the chili con carne and adds a subtle tamale-like flavor. Simmer about 30 minutes more, until meat is done. Do a lot of tasting during this time, (1) to adjust the seasoning, and (2) just because a chili cook should do a lot of tasting. Serves 6-8.