Original San Antone Chili
Ingredients| 1/2 lb suet 2 lb lean beef shoulder 1 lb lean pork shoulder 3/4 cup flour 1 tsp salt 1/2 tsp pepper 3 each onions, chopped 6 each cl garlic, minced, or 1 tsp. 1 1/2 qt beef stock or canned beef br 4 each dried ancho peppers* 1 each dried pastilla pepper* 1 each dried casbel pepper* 1 tbsp crushed cumin seeds or groun |
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Fat grams per serving: Approx. Cook Time: 4 hrs Fry
suet in a large heavy kettle. Remove suet and discard. Cut meat into
1/2 inch cubes. Combine flour, salt and pepper in brown papper 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 aand 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 « 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 ¬ cup) with cold water; add to chili
and cook 3 to 5 minutes to thicken. Makes about 2 « quarts. *If these
peppers are unavailable, substitute 4 to 6 Tbsp.s of 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. From "Famous Chili Recipes From Marlboro Country".
Servings:
4
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