Mr. P's Chili
Source of Recipe
Mrs Mary Pendery Haggerty, Granddaughter of DWC PENDERY's founder of PENDERYS Ft Worth, TX in circa 1870
Recipe Introduction
Mary Pendery's father, Clinton Conant Pendery, who died at age 91 in 2005, made this chili for family celebrations. "He would cover the kitchen table with newspapers and start with his chile pods". The name of the Chile comes from a frquent question put to him from her brother in law "Mr. P when are you going to make that Chile?"
Its especially better the following day.
List of Ingredients
6 dried ancho chile pods
6 lbs lean chuck, 1/4 inch grind
2 whole heads fresh garlic
1 1/2 tsp salt or more to taste
24 level tbsp Pendery's Top Hat chile blend
1/4 tsp ground cumin
Recipe
Seed and Stem ancho pods, discarding orange fiber at stem, hot veins and stems, then wash the anchos and set aside.
Place a large pot of water over high heat to come to a boil; you will need to keep boiling water on hand throughout the cooking and to add to the pot if it begins looking too dry.
Place ground beef in a heavy Dutch oven and pour enough boiling water over the meat just to cover. Cover the dutch oven, turn the heat on high and heat until the water is just short of boiling, then lower the heat and simmer the beef, with the lid ajar, 30-40 minutes, adding more boiling water if needed. At the end of the simmering time, skim fat from the surface and discard.
While the beef if simmering, seperate garlic into cloves, peel and slice into 1/16 inch slices. After skimming the fat from the pot, add garlic and ancho pods. Comtinue simmering about 45 minutes, or until the garlic is tender and the fresh anchos have seperated from thier skins.
Stirring the mixture, slowly add salt, Top Hat blend and Cumin. Simmer 20 more minutes, adding water as needed.
Serves 12
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