Real Texas Chili
May 14, 2019
Ingredients
- 3 pounds boneless beef stew meat OR
- 6 ounces beef suet
- (hard white animal fat), cut into pieces or just use vegtable oil
- 3 centiliters garlic
- crushed, (3 to 4)
- 2 teaspoons salt
- 1 teaspoon black pepper
- freshly ground to taste
- 4 tablespoons chili powder
- , (or to taste), up to 6
- 8 tablespoons masa harina
- (corn flour)
- 6 cups hot water
- 2 tablespoons vinegar
- 2 teaspoons instant beef bouillon , (or 2 cubes)
- 1 single red chilies
- crushed or dried -- chop
Directions
- Step 1 Remove gristle and most of fat from meat
- Step 2 cut into 1/2 inch or smaller cubes (some of the beef should be chipped or flaked).
- Step 3 Place suet in large skillet or heavy kettle and render it (cook until fat melts). Discard the residue.
- Step 4 Add meat to hot fat and sauté until lightly browned.
- Step 5 Add garlic, salt, black pepper and chili powder. Mix well a let seasonings permeate meat a few minutes.
- Step 6 Sprinkle in masa harina and mix, stirring rapidly until smooth.
- Step 7 Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender
- Step 8 some of the meat should virtually dissolve into the chili.
- Step 9 If Chile becomes too dry while cooking, add a little water from time to time. Correct seasonings.
- Step 10 When done, skim fat from surface (you can refrigerate overnight and scrape hardened fat off before reheating)
- Step 11 Present with pinto beans and chopped onion on the side to mix in as desired.
- Step 12 Serve with crackers, tortilla chips, warmed flour tortillas or corn bread.