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   Quick and easy chili recipes that are simple to make, nutritious and healthy.
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Authentic Texas Border Chili

    3 Tomatoes,med
    1 Onion,Burmuda,lg,fine chop
    1/4 t Oregano,dried,pref. Mexican
    2 t Paprika
    5 Garlic cloves,lg,fine chop
    4 lb Beef shank,coarse grind
    1 T Lard,butter,or bacon dripins
    4 Scallions,in bunches,chopped
    5 Bell pepper(s)
    5 Serrano chiles,fresh
    1 lb Chorizo sausage or
    1 lb Sausage,hot,non-Italian
    4 Garlic cloves,med,fine chop
    2 t Salt
    4 T Red chile,hot,ground
    4 T Red chile,mild,ground
    3 T Cumin seeds
    Beer
    Water

    Puree the first four ingredients plus one clove of the garlic in a
    blender or food processor (using the steel blade). Scrape the mixture into
    a large heavy pot and add the beef.

    Melt the lard, butter, or bacon drippings in a heavy skillet over medium
    heat. Add the scallions, bell peppers, serrano chiles, sausage, and the
    remaining garlic, and cook until the onions are translucent and the sausage
    is browned.

    Place the cumin seeds in a 300' oven for a few minutes until lightly
    browned. Remove seeds from the oven and crush them with a mallet. Stir the
    vegetables into the beef and tomato mixture. Add the salt ground chile,
    cumin, and enough water or beer to cover. Bring to a boil over medium-high
    heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and
    adjust seasonings.




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