Genuine Texas Red Chili (Rio Llano )
Source of Recipe
the web
List of Ingredients
3 lb Lean beef or venison, coarse
6 oz Pearl or Lone Star beer
3 oz Tomato paste
2 tb Freshly ground cumin seeds
1 tb Freshly gr. oregano leaves
3 Med. cloves garlic, crushed
1 Med. onion, finely chopped
1 tb Salt
6 Long red chili podsRecipe
In a large stew pot, put meat, beer, and 2 cups water. Simmer meat
until light grey in color, and add tomato paste. Stir and simmer for
a few minutes, then add spices (which have been ground in perfectly
dry blender at high speed), garlic, onion and salt. Stir thoroughly
and remove from heat.
Remove stems and seeds from chili pods and boil in covered saucepan
with 3 cups water for 15 minutes. Remove peppers and water to
blender and blend into thick sauce. Add sauce to meat and simmer 2
hours. Serves 4 to 6.
If chili needs thickening, up to 1 T of Masa Harina (corn flour) may
be added. This adds a unique Mexican flavor. If chili is too thick,
additional water may be added, but add slowly and cautiously.
For low calorie or greaseless chile, use very lean meat and never add
suet.
If additional "caliente" is needed, while chili is simmering, add
ground cayenne pepper or Tabasco sauce.
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