JAIL CHILI
Source of Recipe
the web
List of Ingredients
2 lbs. diced beef ( do not used ground beef, use cheapest cuts)
1 1/2 tbsp. cumin seeds
1 1/2 tbsp. paprika
1 tsp. white pepper
3 garlic cloves, minced
3 tbsp. chili powder
1 tsp. salt
1 1/2 tbsp. diced sweet pepper
3 c. water
Pinto beans (use of and quantity to your own taste)Recipe
Trim beef; fry out trimmings in heavy kettle; remove trimmings, then add the meat and quickly brown. Add garlic and all other seasonings. Simmer under cover, keeping heat very, very, low, low, slowly...patience...five hours, stirring occasionally. (Do not use crock pot, flavors aren't as good.)
I received the original of this recipe in 1968, long before I ever knew I would be living in San Antonio, Texas. It was published in the SUNDAY STAR, Washington, D.C. Reportedly, this chili was formulated during the last century in a San Antonio Jail, and it's proper full name is Jail Chili. The cook in this jail became so frustrated trying to create decent meals with the tough, cheap cuts of meat he was being sent that he decided to do something about it.
The original recipe calls for browning the beef in one half pound of ground beef suet, and one tablespoon of salt (I've found you can still get a great flavor reducing the suet and salt to that listed above). The use of pinto beans came later in the life of Jail Chili. Canned pintos in tomato sauce are very satisfactory (no molasses in beans).
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