This is the recipe for Benny's Horseshoe Chili, with my notes and a few changes. I have made it at least half a dozen times and it always turns out great. Kidney Suet is an essential ingredient to get the orange grease layer on top. If you don't want all the grease, refrigerate overnight and remove the solid disc of fat from the top; when removing all the fat I will usually add an 8 oz. can of tomato sauce afterwards. However, the Chili MUST
cook with all that grease, think Chili Confit. BENNY BINION’S HORSESHOE CHILI
4 lb Chuck beef, chili grind [use 3/4” grind plate if available]
2 cups Suet [8 oz. ground or chopped fine]
7 pods Garlic [8 large cloves, pressed or minced]
7T Chili Powder [8T Gebhardt’s brand]
3T Paprika [OK]
1-1/2t Cumin seeds [1T ground cumin]
2t Chili petentine*, (Japanese chiles) crushed [1T Chiles Japones, dried and ground fine]
1-1/2T Scant of salt [2t to start more if needed]
[1t ground white pepper]
[1/2t garlic powder]
Brown meat and add ingredients. Put a lid on it and simmer for 4 hours. Add 1 quart of water and simmer for 1 hour with the lid off. Skim off the grease (Benny left it in) Serve with pinto beans and crackers. This chili is served at Binion’s Horseshoe in Las Vegas.
[Try out the suet until rendered, then add the meat and stir until cooked to an even gray color, no pink left. Add Salt, Garlic, Chili powder, Paprika and Cumin; stir well and place covered pot into a 250° oven for 2-3 hours stirring every hour. Add 1 quart of water, Chiles Japones, white pepper and garlic powder-- raise oven temp to 300°and cook uncovered for 1 hour then adjust seasonings. Cool and refrigerate overnight. Remove about half the grease from the top and stir the rest into the chili.]
This is the recipe from Montie Montana Jr.’s book, COWBOY CUISINE.
*Probably meant Chili Petine, which are smaller and much hotter than the Japanese chiles.
My notes and changes are in [brackets]
<message edited by rockets on Thu, 07/19/12 5:46 AM>