Well, where some of you live maybe its been cold for a while now. Anyway here in Texas its Chili weather. I am sure its the same in your neck of the woods.
Our friend Bill Moran was very fond of a big ol bowl of Texas Red Chili so here is one of his recipes. I can tell you first hand he made some of the best chili in the world.
Our friend Bill Moran was very fond of a big ol bowl of Texas Red Chili so here is one of his recipes. I can tell you first hand he made some of the best chili in the world.
Original Bowl of Texas Red
"Note from" Bill Moran: If you notice this is not like your everyday now days chili. This is
the way it used to be and is the best way to make chili. The use of Chiles ancho
and chili meat instead of ground beef makes a world of difference. The suet is a
flavor maker . 12 dried ancho Chiles (New Mexico Chiles may be substituted)
4 pounds lean beef chuck, cut in thumb-sized pieces
2 ounces beef suet ("If you are under no diet inhibitions")
1 tablespoon ground cumin
1 teaspoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 or more garlic cloves, chopped
1 tablespoon salt
3 tablespoons chili powder (optional -- "If you want to be
adventurous and add more red color")
2 tablespoons masa harina ("To thicken or `tighten' the chili --
or settle for ordinary cornmeal or wheat flour.")
Wash the peppers and remove the stems and seeds. (Don't touch your
eyes.) Boil the pods in a little water for 30 minutes, or until the skins can
be removed easily. Then grind, chop or run through a colander the now
skinless , seedless , stemless pods .
Save the peppery water in which the pods were boiled. Use it for cooking
the chili and for adding water if necessary. Be as conservative as possible
with water unless you want th e chili to be soupy.
the way it used to be and is the best way to make chili. The use of Chiles ancho
and chili meat instead of ground beef makes a world of difference. The suet is a
flavor maker . 12 dried ancho Chiles (New Mexico Chiles may be substituted)
4 pounds lean beef chuck, cut in thumb-sized pieces
2 ounces beef suet ("If you are under no diet inhibitions")
1 tablespoon ground cumin
1 teaspoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 or more garlic cloves, chopped
1 tablespoon salt
3 tablespoons chili powder (optional -- "If you want to be
adventurous and add more red color")
2 tablespoons masa harina ("To thicken or `tighten' the chili --
or settle for ordinary cornmeal or wheat flour.")
Wash the peppers and remove the stems and seeds. (Don't touch your
eyes.) Boil the pods in a little water for 30 minutes, or until the skins can
be removed easily. Then grind, chop or run through a colander the now
skinless , seedless , stemless pods .
Save the peppery water in which the pods were boiled. Use it for cooking
the chili and for adding water if necessary. Be as conservative as possible
with water unless you want th e chili to be soupy.
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