Tolbert's Original Bowl of Red
Recipe by
Frank X. Tolbert, from his book "A Bowl of Red,"
published by Texas A&M University Press, 1953.
Frank Tolbert
founded the World Chili Cookoff in Terlingua, Texas
and owned a chain of chili parlors in Dallas, Texas.
3 lbs lean beef
1/8 pound rendered beef kidney suet (if you
want to go for it)
1 tsp each oregano, cumin powder, salt,
cayenne pepper, and Tabasco
3 tbsp Chile powder (optional)
4 hot Chile peppers
At least two chopped cloves of garlic
2 tsp masa harina, cornmeal, or flour
(optional)
Sear beef in a 4qt+ Dutch oven or
skillet. You may need a little oil to
prevent the meat from sticking. When the
meat is all gray, add suet and Chile peppers
and about two inches of liquid (you can use
water, I use beer). Simmer for 30 min. Add
spices and garlic, bring to boil, lower heat
and simmer for 45 minutes. Add more liquid
only to keep the mix from burning. Skim off
as much grease as you can, and add masa
harina. Simmer for another 30 minutes. Taste
and adjust spices if necessary.
WARNING: this is spicy chili, so leave
out some of the spicy stuff in the beginning
if you have a tender tongue. At this point,
I refrigerate the chili overnight which
allows the chili to mellow and you can skim
off all the grease.
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