Mark's Chili
Source of Recipe
Newspaper clipping
List of Ingredients
3 medium dry red chiles
3 dried Anaheim chiles
1/2 lb suet, diced (or oil to match)
3 lbs round steak cubes
2.5 lbs beef chuck (chili grind)
Salt and pepper
3 ounce bottle chili powder
3 Tablespoons crushed cumin seed
2 Tablespoon MSG, optional
6 cloves garlic, minced
1 Tablespoon oregano
1/2 cup boiling water
1/2 cup beer
3 onions, chopped
2 Tablespoons paprika
2 Tablespoons vinegar
2 14.5 ounce cans beef broth plus 1 cup
1 can jalapeno puree
1 can stewed tomato puree
2 Tablespoons masa flour
Recipe
Remove stems and seeds from 6 chile peppers. Place in saucepan with enough water to cover. Cover and boil 30 to 40 minutes, remove skins. Mash or blend pulp. Reserve chile water. Melt suet and brown meat in drippings, sprinkling with pepper to taste. Stir in chili powder, cumin, MSG, and garlic. Add 1/2 cup chile pepper water and cook over low heat 35 to 45 minutes, stirring frequently. Steep oregano in boiling water and beer 5 minutes. Strain, reserving liquid and discarding leaves. Add chile pulp, onions, oregano water, parika, vinegar, 2 cans beef broth and pureed jalapeno pepper and tomatoes to meat mixture. Continue cooking and stirring on low heat 45 minutes. Dissolve masa flour in 1 cup beef broth. Stir into chili. Cook 30 minutes longer and season to taste with salt.
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