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Real Texas Chili

Source of Recipe


Carter Rochelle






List of Ingredients



• 3 lbs. boneless beef stew meat (chuck or round)
  
• 6 ounces beef suet (hard white fat), cut into pieces
  
• 3 or 4 cloves garlic, crushed
  
• 2 tsp salt
  
• 1 tsp freshly ground black pepper
  
• 4 to 6 Tbsp chili powder, or to taste
  
• 8 Tbsp masa harina (Mexican corn flour)
  
• 6 cups hot water
  
• 2 Tbsp vinegar
  
• 2 tsp instant beef bouillon or beef bouillon cubes
  
• Red chilies (crushed or dried, and chopped) to taste
  






Instructions



1. 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.
   
   
2. 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 chiles. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili.
   
   
3. 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.
   
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   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.