What is all the nonsense calling all these soups and stews Chili? To quote Lyndon B. Johnson, 36th President of the United States.
"Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better."
The following is a recipe for true Chili. It is around a hundred years old. Add anything else to it and what you have is a soup or stew. It may taste wonderful, but it is not Chili!
Tolbert's Original Bowl of Red
3 lbs lean beef
1/8 pound beef kidney suet (if you want to go for it)
1 tsp mexican oregano
1 tsp cumin powder
1 tsp salt
1 tsp cayenne pepper
3 tbsp chile powder
4 ancho chile peppers
At least two chopped cloves of garlic
2 tsp masa harina, cornmeal, or flour (optional)
Sear beef in a 4qt+ Dutch oven or skillet. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water, I use beer). Simmer for 30 min. Add spices and garlic, bring to boil, lower heat and simmer for 45 minutes. Add more liquid only to keep the mix from burning. Add masa harina. Simmer for another 30 minutes to 4 hours. Taste and adjust spices if necessary.
Note; The kidney suet is very hard to find. An equal amount of any beef suet will work although a bit of flavor will be lost.
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