Chili Queen Chili

  1. 2 pounds beef, cut into 1/2-inch cubes
  2. 1 pound pork, cut into 1/2-inch cubes
  3. 6 pounds good ground beef
  4. 1/4 cup suet
  5. 1/4 cup pork fat
  6. 3 medium onions, chopped
  7. 6 cloves garlic, minced
  8. 1 quart water
  9. 1 tablespoon cumin seeds, freshly ground
  10. 2 tablespoons Mexican oregano
  11. 6 dried red New Mexican chiles, seeds and stems removed, chopped fine
  12. 4 ancho chiles, seeds and stems removed, chopped fine
  13. 1 Serrano chile, seeds and stems removed, chopped fine
  14. Salt, to taste
  1. Lightly flour the beef and pork cubes. Quickly cook in the suet and pork fat, stirring often.
  2. Add onions and garlic and sauté until they are tender and limp.
  3. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour.
  4. Grind the chiles in a blender or molcajete. Add to the meat mixture.
  5. Add remaining ingredients and simmer for an additional 2 hours. Skim off any fat that rises, then serve.

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