|Awful Good Texas Chili|
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
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
In a large, cast-iron kettle, fry bacon crisp. Remove
and discard bacon saving
the grease. 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.
Remove stems and seeds from dried chili pods. Boil in a
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.
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.
Makes 8 servings
Recipe by Golden West Publishers