|Buzzard's Breath Chili|
8 pounds beef (US Choice boneless chuck)
3 (8 ounce) cans tomato sauce
2 large onions, chopped
5 cloves garlic, crushed and chopped
2 jalapeno peppers
Chili powder (about twice the label amount)
2 teaspoons ground cumin
1/4 to 1/2 teaspoon oregano
Salt to taste
1 to 2 teaspoons paprika
Cayenne pepper to taste
Masa Harina (as needed)
1 quart beef stock
Take meat and chop into 3/8-inch cubes, removing all gristle
and visible fat.
Brown in an iron skillet, about 2 pounds at a time. Place in a
chili pot, adding tomato sauce and equal amounts of water. Add
onion, garlic, jalapeno peppers (wrapped in cheesecloth) and chili
Simmer for 20 minutes, then add the cumin, oregano, salt and cayenne
pepper to taste. As moisture is required, add homemade beef stock until
is used, then add water if needed. Simmer, covered, until meat is
2 hours), stirring occasionally. Then add the Masa Harina to
thicken if needed.
Add paprika for color. Cook 10 additional minutes;
correct the seasoning.
Discard the jalapenos and serve.
A small additional amount of cumin enhances aroma when added in the last
Recipe by Tom Griffin