Chili Queen Chili
Recipe By: Connie Morrison
Published in: Recipe Box
2 pounds beef -- cut into 1/2-inch cubes
1 pounds pork -- cut into 1/2-inch cubes
1/4 cup suet
1/4 cup pork fat
3 medium onions -- chopped
6 clove garlic -- minced
1 quarts water
4 ancho chiles -- seeds and stems removed, chopped fine
1 serrano chile -- seeds and stems removed, chopped fine
6 dried red New Mexican chiles -- seeds and stems removed, chopped
fine
1 tablespoons cumin seeds -- freshly ground
2 tablespoons Mexican oregano
Salt -- to taste
Lightly flour the beef and pork cubes. Quickly cook in the suet and pork
fat, stirring often. Add onions and garlic and saute until they are
tender and limp. Remove all pieces of fat. Add the water to the mixture
and simmer for 1 hour. Grind the chiles in a blender or molcajete. Add
to the meat mixture. Add remaining ingredients and simmer for an
additional 2 hours. Skim off any fat that rises, then serve.
Recipe Notes
This is, according to the legend, one of San Antonio chili queen's
original
recipe <http://www.recipegoldmine.com/regionaltexas/texas3.html#>.
Exported from A Cook's Books -- Recipe management for Macintosh
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