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Real Texas Chili




Source of Recipe


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List of Ingredients





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

Remove gristle and most of fat from meat; cut into ½ inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skillet or in heavy kettle and render it (cook until fat melts). Skim residue off rendered suet; discard residue.

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 chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili.

If chili becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface. Makes 6 to 8 servings.


Recipe