Awful Good Texas Chili

  1. BACON: 3 strips, thick
    BEEF: 3 pounds lean, coarse ground
    ONION: 1 medium, chopped fine
    GARLIC: 3 medium cloves, minced
    TOMATO PASTE: 6-ounce can
    CUMIN: 3 tablespoons, ground
  2. OREGANO: 1 tablespoon, ground
    SALT: 1 tablespoon
    PEPPER: 1 tablespoon, ground black
    BEER*: 12-ounce bottle
    CHILE PODS: 6-9 dried, red
    WATER: 3 cups
  1. In a large, cast-iron kettle, fry bacon crisp. Remove and discard bacon saving the grease.
  2. Add meat, onion and garlic and saute in bacon grease until meat is gray. Stir in tomato paste, then add spices and mix well through the meat. Pour in beer. Stir thoroughly and remove from heat.
  3. Remove stems and seeds from dried chili pods. Boil in a covered saucepan with water for 15 minutes. Put peppers and water into blender and blend into thick sauce; pour sauce into kettle with meat; stir and simmer for 2 hours.
  4. Check after 1 1/2 hours. If chili needs thickening, add a tablespoon of masa harina. If chili is too thick, add water sparingly. For hotter chili, add cayenne pepper or Tabasco sauce -- sparingly.
  5. Makes 8 servings
  6. Recipe by Golden West Publishers

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases