My Treasured Chili Recipe…
May 10, 2008
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This is loosely-based on an old Texas Chili recipe. We feast on it every Sunday.
Roger’s Rip-Roaring Chili
1 Tbsp Lard or Beef Suet
2 Medium Chopped Onions
3 Cloves Diced Garlic
3 Lbs. Ground Beef – Chuck
2 Tbsp. Cumin
1 tsp Chili Caribe (or Ground Hot Pepper Flakes) for added “heat”
2 Tbsp. Paprika
7 Tbsp. Red Chili Powder or, better, 1 pkg. Frozen Red Chili
4 Cubes Beef Bullion
1/4 Cup Salsa
Water to Cover.
Salt and Sugar to Balance and Blend Flavors.
Masa Harina (Mexican Corn Meal) to thicken and add Flavor
This is a robust and earthy chili. Not for sissies! Don’t add tomatoes. The cooking process is simple. I like a dutch oven or a good quality large stew pot. I soften the onions and garlic, then brown the beef. After that, I add the dry ingredients and the chili, then cover it with water and simmer for a couple of hours. I fine tune it with the salt, sugar and masa.
The flavors really set-up nicely if you will put it away overnight and dig into it the next day. You can remove the excess fat at that time.
You will learn to adjust the hotness as time goes on. Freeze what is left in the size that gives you just enough for a good meal for how many of you are eating at your house. With the two of us, this lasts for a bit over a month. We usually add some pinto beans or spaghetti when we heat up the frozen chili – as the mood dictates.
This is the best recipe of any kind that I know.