RCI-SP.003.0023.001
Jailhouse Chili
Cuisine of the United States This is a modern version of , as served in the Texas prison system. In
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (11 ) coarse-ground beef25 lbs
- (225 ) cumin1/2 lb
- (110 ) chili powder1/4 lb
- (55 ) paprika1/8 lb
- handfuls crushed dried red chili peppers2 unit
- (225 ) finely-chopped garlic1/2 lb
Method
1
Sear beef in a little cooking oil (not lard) until lightly browned. Drop the seared beef and chili peppers in a large stock pot, and add enough water 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 90 minutes, 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. Serve hot.