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     Title: Texas Chili Con Carne
Categories: Chili, Meat
     Yield: 6 Servings

     6    Dried anchos
     8    Dried hot red chiles
 3 1/2 c  Water; boiling
   1/2 lb Beef kidney suet; in 1/2"
          -pieces
     3 lb Lean boneless venison or
          -beef chuck; in 1/2" cubes
     3    Bay leaves; crumbled (I'd
          -leave them whole)
     1 tb Cumin seed
     2 tb Garlic, chopped
     4 ts Dried oregano
     3 tb Paprika
     1 tb Sugar
     1 tb Salt
     3 tb Yellow corn meal
     1 ts Cayenne (optional)

 cooked pinto beans, on the side
 cooked rice (from 3 c raw rice), on the side

 Prepare the chiles by stemming them, tearing them open, and brushing
 the seeds out under cold running water. Remove any large ribs unless
 you want a hot chili. Chop the chiles coarsely and soak them in water
 for 30 minutes. Drain them and set them aside, reserving the soaking
 water.

 Render the suet in a big heavy kettle. Remove and discard (or eat)
 the crunchies. Pour off all but 1/4 c of the fat. Cook the meat in
 this fat until the meat changes color. Add 2 1/2 c of the soaking
 water and bring this all to a boil. Add the bay leaves and reduce
 the heat to low. Simmer the stew 1 hour with the lid ajar, stirring
 it occasionally.

 Toast the cumin seeds 10 minutes over low heat. Blend them in a
 blender until they are a fine powder. Add the soaked chiles, the
 rest of the soaking water, and the garlic, oregano, paprika, sugar,
 and salt. Blend this until the mess is smooth.

 Stir the puree into the stew and cook it 30 more minutes with the
 lid ajar, stirring it occasionally. Then, stirring constantly, add
 the corn meal in a thin stream and bring the chili to a boil. Cook,
 stirring all the time, until it seems done. Add the cayenne if you
 wish.

 Serve the chili with rice and beans (ON THE SIDE!).

 Recipe FROM: Time Life, American Cooking: The Great West

 From: Michael Loo
 Date: 09-22-96

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