Red Chili con Carne
This is an authentic
chili. It even complies with Texas law (which
prohibits making chili with beans). Most championship
chili recipes use
some tomato paste or tomato sauce. This one doesn't and
is reputed to be
an authentic recreation of chili as served to drovers
and hands in the
days of the trail drives, where chili is alleged to have
3 lbs boned
beef chuck, cut into 1 1/2" cubes and trimmed of fat
1 Tbsp bacon drippings
6 dried ancho peppers
2 cups cold water
1 Tbsp oregano
3 cups water
1 Tbsp cumin seeds, crushed
2 tsp salt
2 tsp cayenne
2 cloves garlic, peeled and crushed
2 Tbsp masa harina (Mexican hominy flour)
Put the meat through the coarse blade of a meat grinder.
Brown in small
batches in the bacon fat in a large skillet over
moderately high heat.
Transfer the cooked meat to a second large heavy skillet
using a slotted
spoon. Set aside. Wash the peppers in cold
water. Discard the stems
and seeds. Tear the peppers into 2" pieces.
Place the pieces in a
small sauce pan with the first measure of (cold) water.
Drain, reserving the cooking water. Peel the skin
from the peppers.
Place in the work bowl of a food processor. Add
the reserved water.
Puree with short pulses. Mix the pepper puree into
the beef. Add the
second measure of water. Bring to a boil over high
heat. Reduce heat
to a slow simmer. Cover. Simmer for 30
Stir in all the remaining ingredients except the masa
Simmer 45 minutes. Mix in the masa harina.
Cover. Reduce heat to the
lowest possible. Cook 30 minutes longer, stirring
occasionally so that
the mixture doesn't stick. If too thick, thin with
small amounts of
boiling water. Serve.