Austin-Reno Red Texas Chili
5 lbs H-E-B brand Beef Chuck for Chili
2 medium purple onions
3 teaspoons Adams brand Ground Cumin
5-8 heaping tablespoons Adams brand Chili Powder
3 cloves of garlic, pressed
5-15 Bolner's Fiesta brand Ancho Chili pods
1 teaspoon Adams brand Oregano in 1 cup of water ("tea")
- Remove stems and seeds from chili pods. Place chili pods in saucepan, cover with water, and simmer for about 30 minutes.
- Mash chili pods through a sieve to remove membrane or scrape the pulp from the skins with a spoon. Make a paste of the pulp. DO NOT THROW OUT THE WATER. Hold for later.
- Chop onions. I used purple onions because I already had them on hand, but use your favorite variety.
- Make a "tea" of the oregano leaves by brewing in 1 cup of water. Set aside.
- Brown meat 1 pound at a time, seasoning with black pepper. Brown onions along with the meat. Use slotted spoon to remove meat and onions to your chili cooking pot as it browns.
- To your browned meat and onions add the cumin, chili powder, and 3 cloves of pressed garlic.
- Cook mixture for a full 10 minutes, adding a small amount of the reserved chili pepper water. Stir constantly so it doesn't burn or stick. This step cooks the spices into the meat. but use your favorite variety.
- Stir in the chili paste and about half of the Oregano "tea" and cook over low heat for about 1.5 hours. Add the remaining Oregano "tea" and pepper water while the chili simmers, stirring occasionally.
- Serve over chunks of Mexican cornbread.
- Recipe by Jacci Howard Bear