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Classic Texas Chili

    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
    8 Tablespoons Masa Harina
    6 Cups Water -- heated
    2 Tablespoons Vinegar
    2 Teaspoons Beef Base
    Red Chili Peppers (Optional) -- chopped

    Render the suet and discard the solids. Cut the meat unto 1/2" chunks or
    grind coarsely. Add to the hot fat and brown. 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. Add the water, vinegar, beef
    base and the extra chilies. (You may substitute beef broth for the water
    and beef base, to reduce the sodium). Allow to simmer until the meat
    begins to disintegrate. Cool to room temperature and refrigerate. Remove
    hardened grease from the top, if any collects. 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.

    Makes 8 servings

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