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Carter Rochelle's Real Texas Chili




Source of Recipe


Saveur Cooks Authentic American Cuisine


Recipe Introduction


Present with pinto beans and chopped onion on the side to mix in as desired. Serve with crackers, tortilla chips, warmed flour tortillas or corn bread.


List of Ingredients




3pounds boneless beef stew meat (chuck or round)

6ounces beef suet (hard white fat), cut into pieces (see note)

3or 4 garlic cloves, crushed

2teaspoons salt

1teaspoon freshly ground black pepper

4to 6 tablespoons chili powder, or to taste

8tablespoons masa harina (Mexican corn flour)

6cups hot water

2tablespoons vinegar

2teaspoons instant beef bouillon or beef bouillon cubes

Red chilies, crushed or dried and chopped, to taste (optional)

Recipe



Remove gristle and most of fat from meat; cut into 1/2-inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skillet or heavy kettle and render it (cook until fat melts). Skim residue off rendered suet; discard residue.

Add meat to hot fat and sauté until lightly browned. Add garlic, salt, black pepper and chili powder. Mix well and let seasonings permeate meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly until smooth. Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili.

If chili becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface. (You can refrigerate overnight and scrape hardened fat off before reheating.) Makes 6 to 8 servings.

Note: Because of health concerns, many chili cooks substitute 1/4 cup to 1/2 cup vegetable oil or shortening for rendered beef suet, which is a highly saturated fat.