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Authentic Texas Border Chili
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium tomatoes -- chopped
1 large onion -- bermuda, fine chop
1/4 teaspoon oregano -- dried, preferred.
-- mexican
2 teaspoons paprika
5 large garlic cloves -- fine chop
4 pounds beef shank -- coarse grind
1 tablespoon lard -- butter, or bacon
-- dippings
4 bunches scallions -- chopped
5 bell peppers -- chopped
5 serrano chiles -- fresh, chopped
1 pound chorizo sausage or
1 pound sausage -- hot, non-italian
2 teaspoons salt
4 medium garlic cloves -- fine chop
4 tablespoons red chile -- hot, ground
4 tablespoons red chile -- mild, ground
3 tablespoons cumin seeds
1 can beer
water if needed
1. Puree the first four ingredients plus one clove of the garlic in a blender o
r food processor (using the steel blade). Scrape the mixture into a large heav
y pot and add the beef. 2. Melt the lard, butter, or bacon drippings in a h
eavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles
, sausage, and the remaining garlic, and cook until the onions are transluc
ent and the sausage is browned. 3. Place the cumin seeds in a 300' oven for a f
ew minutes until lightly browned. Remove seeds from the oven and crush them w
ith a mallet. Stir the vegetables into the beef and tomato mixture. Add t
he salt ground chile, cumin, and enough water or beer to cover. Bring to a boi
l over medium-high heat, then lower the heat and simmer, uncovered for 4 to
6 hours. Taste and adjust seasonings.
Busted by Christopher E. Eaves
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