Friday, February 20, 2015

Jo's Great Texas Red Chili

Jo’s Great Texas Red Chili
Makes about 3½ quarts
                                                                            Prep time:   20 minutes
                                                                            Cook time:  3 hours  
                                                                            Total time:  3 hours 20 minutes


¼ pound suet, finely chopped
6 lbs. of lean beef, coarsely cubed into 1/4-inch pieces
1 cup chili powder (about 4½ ounces)
2 tablespoons crushed cumin seeds or ground cumin
2 tablespoons ground oregano
2 tablespoons salt
1 to 2 tablespoons cayenne pepper
4 cloves garlic, minced
2 quarts beef stock or canned beef broth
½ cup masa harina or cornmeal
½ cup cold water


1.  Fry suet in a stock pot or kettle until crisp.
2,  Brown the beef, about 1 lb. at a time, remove each lb. as it browns.

3.  When all beef is browned, return it to the pot.  Add all the seasonings and the beef stock.  Cover and simmer for 1½ - 2 hours.  Skim off any fat that rises to the surface.

4.  Combine masa harina or cornmeal with the cold water and stir the mixture into the chili.  Insure that the water/corn meal mixture is thoroughly incorporated into the chili. 

5.  Simmer for 30 minutes more until Chile thickens.

Serve the chili accompanied by tortillas, chopped onion and cheddar cheese.

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