Title: TEXAS RED
Categories: Tex-mex, Chili
Yield: 6 servings
1/4 lb Suet, finely chopped
6 lb Lean beef, coarsly cubed
1 c Chili powder (about 4 1/2 ou
2 tb Crushed cumin seeds or groun
2 tb Ground oregano
2 tb Salt
1 tb Cayenne pepper
4 ea Cl Garlic, minced
2 qt Beef stock or canned beef br
1/2 c Masa harina or corn meat
1/2 c Cold water
Fat grams per serving: Approx. Cook
Time: 3hrs Fry suet in a large heavy kettle until
crisp. Then add beef, about 1 pound at a time, and
brown, stiring as it cooks. Remove each pound after
browning. When all meat is browned, return it to
kettle and add seasonings and beef stock or broth.
Cover and simmer 1 1/2 - 2 hours. Skim off fat.
Combine masa harina or corn meal with cold water and
stir thoroughly into chili. Simmer 30 minutes. Makes
about 3 3/4 quarts.
"Chili pangs" could strike a man whenever the skies
got grey and the wind turned cold. A plate of Texas
Red was a sure cure. Hot and hearty, it was the kind
of chili that warmed a cowhand's belly and brought him
back for more. - Famous Chili Recipes from Marlboro
Country.
