Great Wall of Texas Chili
Cook meat over medium heat in melted shortening until gray.
1 tablespoon crisco
1 1/2 teaspoons hot sauce
2 beef bouillon cubes
8 ounces tomato sauce
2 fresh jalapeno peppers
2 pounds boneless trimmed beef (shoulder arm, chuck or chuck tender) cut in cubes or a coarse chili grind.
- Cook meat over medium heat in melted shortening until gray.
- Add hot sauce, tomato sauce, bouillon cubes and enough water to cover the ingredients. Add one pepper, first slitting the skin to prevent breakage. Cover and simmer 40-60 minutes.
- Stir occasionally and add water as needed. Remove pepper when soft and squeeze in juice. Discard pulp and seeds.
Mix the following together and divide into three equal portions:
6 tablespoons chili powder
4 teaspoons cumin
1 tablespoon granulated onion
1 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon white pepper
3/8 teaspoon cayenne pepper
1/4 teaspoon oregano
1/8 teaspoon ground bay leaf
1 teaspoon MSG (optional)
- During the last hour of cooking time, add one-third of the chili powder and spices and the second pepper. Continue cooking, adding water as needed.
- During the last half-hour, remove the second pepper, squeeze in juice and discard pulp and seed. Add additional one-third chili powder and spices. Continue cooking, adding water as needed.
- During the last 15 minutes, add remaining one-third chili powder and spices, continue cooking.
- During the last five minutes, taste for seasoning. Adjust chili powder, cumin and salt.
- Recipe by Kenny Bob Parsons