Texas Red
Ingredients| 1/4 lb suet, finely chopped 6 lb lean beef, coarsly cubed 1 cup chili powder (about 4 1/2 ou 2 tbsp crushed cumin seeds or groun 2 tbsp ground oregano 2 tbsp salt 1 tbsp cayenne pepper 4 each cl garlic, minced 2 qt beef stock or canned beef br 1/2 cup masa harina or corn meat 1/2 cup cold water |
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Fat grams per serving: Approx. Cook Time: 3hrs Fry
suet in a large heavy kettle until crisp. Then add beef, about 1
pound at a time, and brown, stiring as it cooks. Remove each pound
after browning. When all meat is browned, return it to kettle and add
seasonings and beef stock or broth. Cover and simmer 1 1/2 - 2 hours.
Skim off fat. Combine masa harina or corn meal with cold water and
stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4
quarts. "Chili pangs" could strike a man whenever the skies got grey
and the wind turned cold. A plate of Texas Red was a sure cure. Hot
and hearty, it was the kind of chili that warmed a cowhand s belly
and brought him back for more. - Famous Chili Recipes from Marlboro
Country.
Servings:
6
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