Texas Red Chili
This is an authentic Texas chili. It even complies with Texas law (which prohibits making chili with
beans). This one is reputed to be an authentic re-creation of chili as served to drovers and hands
in the days of the trail drives, where chili originated.
3 lbs boned beef chuck, cut into 1/2" cubes and trimmed of fat 2 Tbsp lard 6 dried ancho peppers 1
1/2 doz. pequin chiles 2 cups cold water 3 cups water 1 Tbsp cumin seeds, crushed 2 tsp. salt 2 tsp.
ground cayenne pepper 2 cloves garlic, peeled and crushed 2 Tbsp Masa Harina (corn flour) corn or
flour tortillas (see below)
In a large skillet, over moderately high heat, add the lard and brown the beef in small batches.
Transfer the cooked meat to a large pot using a slotted spoon; set aside. Wash the Ancho peppers in
cold water and discard the stems and seeds. Tear the Ancho peppers into 2" pieces. Place the pieces
in a small sauce pan with the first measure of (cold) water, cover and simmer 20 minutes. Drain,
reserving the cooking water. Peel the skin from the Ancho peppers. Remove any stems from the Pequin
chiles and place in the work bowl of a food processor along with the Ancho peppers. Add the reserved
water and puree with short pulses. Mix the pepper puree into the beef. Add the second measure of
water and bring to a boil over high heat. Cover and reduce heat to a slow simmer for 30 minutes.
Stir in all the remaining ingredients except the masa harina. Cover and simmer 45 minutes. Mix in
the masa harina, cover, and reduce heat to the low. Cook 30 minutes longer, stirring occasionally so
that the mixture doesn't stick. If too thick, thin with small amounts of boiling water. Serve with
warm corn or flour tortillas. Servings: 6
Corn Tortillas
1 1/2 cups masa harina (corn flour) 2 tsp. salt 2 tsp. lard 1 1/4 cups water
In a medium-size bowl, stir together masa harina and salt. In a small pan over high heat, bring lard
to a boil and stir until melted. Pour into the masa harina and blend well with a fork and pastry
blender. Knead on lightly floured board until smooth, about 5 minutes. Divide dough into 12 pieces
and roll into a ball about 1-inch thick in diameter. Cover balls with plastic so they don't dry out.
One at a time, roll each ball out between 2 pieces of waxed paper or place in a tortilla press. Heat
a large cast iron or heavy skillet over high heat until very hot. Place dough in skillet. Cook on
one side about 30 seconds, then flip and brown on second side, about 30 seconds. Keep warm in cloth
towel until others are finished.
Flour Tortillas
4 cups All-purpose flour 2 Tbsp Lard
1/2 cup Warm Milk 1 Tbsp Baking powder 1 tsp. Salt
Mix all the dry ingredients and sift. Mix in lard and add the warm (not hot) milk gradually. Knead
on lightly floured board until smooth, about 5 minutes. Divide dough and roll into balls about 1-
inch thick in diameter. Cover balls with plastic so they don't dry out. One at a time, roll each
ball out between 2 pieces of waxed paper or place in a tortilla press. Heat a large cast iron or
heavy skillet over high heat until very hot. Place dough in skillet. Cook on one side about 30
seconds, then flip and brown on second side, about 30 seconds. Keep warm in cloth towel until others
are finished.
--
William Barfieldsr
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗