Etchings in the Sand…

Thoughts and Photos from the Desert…

Roger’s Rip-Roaring Chili

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!

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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

water
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.
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You will never be the same again.

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5 responses to “Roger’s Rip-Roaring Chili

  1. Shirley April 10, 2006 at 9:06 pm

    Sounds yummy. Makes me hungry for lunch, and I haven’t even had breakfast.

    Check out my site. Just had my 1000th hit and I’m happy.

    blessings,

    Shirley

  2. citrus April 10, 2006 at 9:15 pm

    Thanks, Shirley! I’m married to a minister’s wife. We’ve had a great ministry and the chili was part of the secret! I will check your blog regularly.
    Citrus
    https://citrus.wordpress.com

  3. Joe April 12, 2006 at 3:37 am

    My father is an anti-tomatoite. Tomato sauce, paste, or diced are at home in a savory chili. Chili without tomatoes is like german chocolate cake without frosting. Cheese pizza. Having one pet. Only listening to Barry Manilow for music.

  4. citrus April 12, 2006 at 4:43 am

    Out on the trail with our covered wagons and cast-iron dutch ovens, we couldn’t grow no danged tomatoes. Wouldn’t if we could of. Meant to eat like city food. Chili is ranch food. Simple. Earthy. Hottern hell. Makes the day begin and end. In Texas some folks don’t even allow pinto beans. In New Mexico, neither beans or tomatoes. Eeeeha!

  5. facebook chips March 19, 2010 at 11:01 pm

    i was beginning to believe i may well be the only person who thought about this, at least now i recognize i’m not odd 🙂 i’ll make sure to check out some various articles right after i get a bit of caffeine in me, it is actually difficult to read without my coffee, I was unbelivably late last night playing zynga poker and after getting my fill with a few beers i ended up losing all my facebook poker chips cheers 🙂

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