Title: Frank X. Tolbert's Original Texas Chilli
Categories: Beef, Chilies, Stews
Yield: 6 Servings
4 Ancho chilies
8 sm Dried red chilies
+=OR=+
4 tb Chilli powder (spice mix)
4 tb Oil
3 lb Lean beef chuck; bite-size
- pieces
1 c (to 2) beef stock
1/3 c Fine chopped garlic
1 lg Yellow onion; fine chopped
2 tb Ground cumin
1 tb Ground oregano
Salt
1/2 c Hungarian sweet paprika
2 Fresh cilantro sprigs
If using chilies, trim the stems and remove seeds. Place
in a small saucepan and add water to barely cover. Bring
to a boil, remove from the heat, cover and let stand for
15 minutes. Transfer the chilies and their soaking water
to a blender or a food processor fitted with metal blade.
Puree until smooth. Set aside.
Brown half of the meat in a large skillet in the oil over
high heat for 6 to 8 minutes. Transfer the meat & juices
to a heavy pot and add the pureed chilies or chilli spice.
Place over low heat and bring to a simmer.
Meanwhile, brown the remaining beef in the same manner,
then transfer it and the juices to the pot. Add enough
stock or to just cover the meat. Bring to a boil, reduce
the heat to low and simmer, uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt, paprika and
cilantro and continue to simmer, uncovered, stirring
occasionally, until the meat is very tender, another 30
minutes. Add a little liquid if the mixture begins to
stick or looks too dry. When the chilli is ready, using
a large kitchen spoon, skim any fat from the surface.
Ladle into bowls and serve.
Note: There is an easy way to remove excess fat from
this or any dish, but you have to make it ahead of time.
Let the chilli cool, then refrigerate it for several
hours or overnight. The excess fat will harden on the
surface and be easy to remove. Then, reheat to serving
temperature.
