Texas Chili - KTK via Boerne |
| Beef, bottom round,
4 lbs trimmed, can be any tough red meat
Pork, lean, 2 lbs, trimmed Onions, 3 large Spanish, 8 medium, yellow Peppers, chili, at least 7 different kinds, fresh, dried, frozen, sweet, hot, etc., seeded and deribbed, several handfulls, hotness to taste Garlic, 1 head, peeled Cumin, 4-5 tsp. whole, 2-3 tsp, powdered or more, to taste Tomatoes, 2 -3 pounds, with juice Chocolate, semisweet or bitter, 1 - 2 oz (or mole sauce) Beer, 1 bottle Masa harina, 1 cup This makes a lot of chili, enough for 24 - 30 people and will require two 10 qt. pots for cooking (or a 20 qt pot). The recipe does halve nicely. Cut meat into 1/4 to 1/3 inch cube (do NOT grind). Brown meat in oil or lard. Add finely chopped onion (or pureed in a blender) and cook until transparent. (If the meat does not brown, but rather just loses its redness, that's OK, but not quite as good). Soak the dried chile in hot water until soft. Drain, reserving water. Deseed and devein all the peppers and put into food processor with all the garlic and enough of the tomatoes and their juice so that the whole processes down to a fairly smooth paste. Add peppers and garlic to the pot with the meat, together with the rest of the tomatoes and the chocolate. Optional: Add a stock cube or two. Cook for 1 - 2 hours until the meat is tender. Mix masa with water (or reserved pepper water if more bite is needed ) to form a thin paste. Briskly stir the masa into the chili and cook for 30 minutes longer. Tastes better the next day. For 2001 we will add chicharonnes to the mix! The above recipe is really just a starting
point. For the 2001 Solstice Party we made 4 1/2 gallons. We
used about
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