Title: Original San Antone Chili
Categories: Tex-mex, Chili
Yield: 5 Pints
1/2 lb Suet
2 lb Lean beef shoulder
1 lb Lean pork shoulder
3/4 c Flour
1 ts Salt
1/2 ts Pepper
3 ea Onions; chopped
6 cl Garlic; minced -OR-
1 ts Garlic granules
1 1/2 qt Beef stock or canned beef broth
4 ea Dried ancho peppers *
1 ea Dried pastilla pepper *
1 ea Dried casbel pepper *
1 tb Cumin seeds; crushed or ground
Cooking time: 4 hours (approximate)
Fry suet in a large heavy kettle. Remove suet and discard. Cut meat
into 1/2" cubes. Combine flour, salt, and pepper in brown paper
bag. Add meat and shake to coat. Save remaining flour. Sear floured
meat in hot fat, stirring to prevent sticking. Add onions and
garlic; cook and stir until soft. Add beef stock or broth and bring
to a boil; then reduce heat and simmer slowly while preparing
peppers. Wash peppers under cold running water; remove stems and
seeds. Put in a sauce pan; cover with water and boil for 5 minutes.
Let steep 10 minutes. Lift out peppers and grind or puree, adding
1-1/2 cups water in which peppers were cooked. Add to meat, cover
and simmer 2-3 hours or until meat is tender. Grind cumin seeds in
a mortar and pestle or a heavy spoon in a cup; add to chili. Add
salt to taste. Mix flour saved from browning meat (about 1/4 cup)
with cold water; add to chili and cook 3 to 5 minutes to thicken.
* If these peppers are unavailable, substitute
4 to 6 tb chili powder.
Chuck wagon cooks from around San Antone were mighty proud of their
chili and mighty set in their ways of puttin' peppers in and
leavin' beans out. But San Antone Chili sure stuck to your ribs,
and even if you liked beans, you didn't complain. At least not
where the cook could hear you.
Recipe by Famous Chili Recipes From Marlboro Country
