Description
A favorite Texas chili recipe.
Ingredients
- 3 tablespoons lard, butter or bacon drippings
- 2 large onions, coarsely chopped
- 8 pounds beef chuck or round, coarse chili grind
- 5 cloves garlic, finely chopped
- 5 tablespoons, plus 1 teaspoon ground hot red chile
- 5 tablespoons, plus 1 teaspoon ground mild red chile
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 3 8-ounce cans tomato sauce
- 3 cups water
- 2 tablespoons salt
- parsley (optional)
- 1 cup masa harina (corn flour)
Instructions
- Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
- Combine the beef with the garlic, ground chile, cumin and oregano. Add this meat-and-spice mixture to the onions in the pot. Break up any lumps with a fork and cook, stirring occasionally, about 30 minutes, until meat is evenly browned.
- Add the tomato sauce, water, salt and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
- Stir in the masa harina to achieve the desired consistency.
- Cook 10 minutes longer, stirring. Taste and adjust seasonings.
