Roger’s Rip-Roaring Chili
April 10, 2006
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My best recipe is based on an old Texas Chili recipe from Sam Huddleston from Brownsville. I have loved and lived with it across the years and made several minor changes to it. Best Chili I have ever tasted and I have tried dozens. It is robust and earthy. Definitely not for sissies.
Do not use tomatoes in this recipe… ever!
2 tablespoons cumin
2 medium onions
4 cloves minced garlic
1 tablespoon beef suet or lard
3 1/2 pounds coarse-ground beef chuck
1 heaping teaspoon chili pequins *
6 tablespoons chili powder
2 tablespoons paprika
salt to taste
sugar to taste
masa harina (Mexican corn meal with lime for flavor and thickness
1/4 cup Pace taco sauce
In a large chili pot, saute onion and garlic in lard or suet. (Yes, use them. It isn't much and is drained off later!) Add a bit more lard and fry the meat until gray. Add water to cover meat then add all the other ingredients except salt, sugar and masa.
Simmer for at least 1 1/2 hours, then add rest of ingredients. If it seems acid, add sugar to taste. Mix some of the masa with water to a paste and add to chili.
Let cool overnight to set the flavors. Remove congealed fat, heat and serve.
* the chili pequins are tiny, very hot chilies. They are the primary heat factor. You can substitute cayenne pepper or hot chili flakes. Or, omit them if you are chicken.
You will never be the same again.