Real Texas Chili
Source of Recipe
From "Talking with My Mouth Full" by Bonny Wolf
"This is the kind of chili I learned to make in Texas. You end up with essence of meat. It's extremely rich. I put out bowls of Michael's cooked pinto beans, chopped green onions, grated Monterey Jack cheese, and sour cream on the side. Latino markets and some supermarkets have plain ground chili powder without other spices added."
List of Ingredients
½ cup masa harina
½ cup ground red chili powder
5 pounds lean beef chuck, cut into ¼-inch cubes or chili grind
¼ cup olive oil (or lard or suet)
2½ cups beer
2½ cups beef broth
3 cloves garlic, minced
2 tsp coriander
2 tsp cumin
2 tsp dried oregano
½ tsp salt
Combine the masa harina and chili powder in a large bowl. Add the beef and toss to coat.
Heat the oil in a large soup pot over medium heat. Add one-third of the beef and cook until browned on all sides, about 6 minutes. Transfer to another bowl and repeat the process with the remaining beef.
Add all the beef to the pot, stir in the remaining ingredients, and reduce the heat to low. Cook, covered, until the meat is extremely tender, 3 to 4 hours, stirring often.
Makes 10 (1-cup) servings.
2 bags (16 ounces each) pinto beans
4 bay leaves
20 peppercorns tied in cheesecloth
¼ cup olive oil
2 tsp Mexican oregano
Salt, to taste
Pick over the beans, place them in a bowl and cover with water. Soak the beans overnight.
Drain the beans, put them in a large saucepan, and cover with fresh water by an inch. Bring the beans to a boil. Add the bay leaves, peppercorns, and oil. Lower the burner temperature to simmer and cook for an hour, covered. Add the oregano and salt to taste and simmer, uncovered, for 2 more hours.
Remove 2 cups of beans and ½ cup liquid and purée in a food processor. Remove the liquid from the beans in the pot so there is just enough to cover the beans. Mix the purée into the beans and stir to blend. Simmer, covered, for 1 more hour. Watch the beans to be sure they don't burn.
Makes 10 to 12 servings.