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Mari's Texas Style Chili




Source of Recipe


the web


Recipe Introduction


Mari Jennings

Gordon's Cafe


List of Ingredients




12 assorted dry chilies (Pasilla, Chili Negro, New Mexico Habenero)
6 cloves chopped garlic
4 pounds chuck steak cut into 1 1/2 inch dice
3 cups beef stock
1Tbsp. dried oregano
1Tbsp. cumin
1 Tbsp. cayenne
Salt and pepper to taste

Recipe



Cook chilies in beef stock until tender (approximately 30 minutes).
Process until smooth in Cuisinart or blender. Strain. (You may not
need all of the stock from chilies, reserve some for later.) Sear
chuck beef chunks until they just start to turn brown. Add chopped
garlic.

Add chili puree and let simmer for about an hour. If chili seems too
thick add some of the reserved chili broth, but not too much or chili
will become watery. Season with spices and salt then continue cooking
another hour on low. Skim the fat that rises to the top. Refrigerate,
then serve the next day.