Classic Texas Chili

  1. 3 Pounds Chuck Roast -- boned
    6 Ounces Beef Suet -- chopped
    4 Cloves Garlic
    2 Teaspoons Salt
    1 Teaspoon Black Pepper -- ground
    6 Tablespoons Chili Powder
  2. 8 Tablespoons Masa Harina
    6 Cups Water -- heated
    2 Tablespoons Vinegar
    2 Teaspoons Beef Base
    Red Chili Peppers (Optional) -- chopped
  1. Render the suet and discard the solids. Cut the meat into 1/2" chunks or grind coarsely. Add to the hot fat and brown.
  2. Add the garlic, salt, pepper and chili powder. Mix well and allow the spices to permeate the meat. Add the masa harina and stir in well to blend.
  3. Add the water, vinegar, beef base and the extra chilies. Allow to simmer until the meat begins to disintegrate.
  4. Cool to room temperature and refrigerate. Remove hardened grease from the top, if any collects.
  5. Reheat and serve with a side of pinto beans, minced white onion for a garnish. Also serve tortillas, tortilla chips, corn bread or saltine crackers as a bread.
  6. Makes 8 servings

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