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Borderline Chili




Source of Recipe


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3 tomatoes med
1 onion,burmuda fine chop
1/4 teaspoon oregano,dried
2 teaspoons paprika
5 garlic cloves fine chop
4 pounds beef shank coarse grind
1 tablespoon lard
4 scallions,in bunches
5 bell pepper
5 serrano chiles fresh
1 pound chorizo sausage or
1 pound sausage,hot non-italian
4 garlic cloves,med fine chop
2 teaspoons salt
4 tablespoons red chile,hot ground
4 tablespoons red chile,mild ground
3 tablespoons cumin seeds
beer
water



Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with tenedriser .

Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.