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CHILI 2 lb. beef (chuck or round) 3 Tbsp. chili powder 2 Tbsp. ground cumin 1 tsp. oregano 3 cloves garlic, large 1 onion, medium 1 can peeled and roasted green chili peppers 1 Tbsp. salt 3 generous dashes Tabasco sauce (or to taste) 2 c. beef suet 1/2 c. flour water (enough to cover meat in pot) Advance Preparations: Cut beef into 1/2-inch cubes (do not grind meat), removing all bone, fat and gristle. Add a little water to chili powder, in a cup or bowl and stir into a paste. This prevents the chili powder from lumping when it is added to the meat. Measure one of the tablespoons of cumin and one teaspoon oregano into a cup and set aside. Peel garlic and set aside. Peel and chop onion, fine, set aside. Chop the green chili peppers very fine and drain, discarding the juice. However, if a pot of beans is cooking on the side, add juice to pot for additional flavor. Cut beef suet into 1/2-inch cubes. (To be used for grease to cook the meat; not needed if you wish to use cooking oil.) Method: Place beef suet in pot or kettle over medium heat. Render about two tablespoons of grease. Remove and discard suet. (Cooking oil may be used instead.) Add cubed beef to pot. Maintain medium range heat. Stir meat occasion- ally until it is lightly browned. Add water to pot, enough to cover meat about an inch. Add chili powder paste slowly and stir into mixture. Sprinkle cumin-oregano mixture on to surface of water. Allow a minute to moisten and then stir well. Mince garlic fine and add to pot, or preferably, use garlic press and squeeze directly into pot. Cover and cook over low heat for two hours; simmer slowly, do not boil. Stir occasionally. Add a little water, if necessary to maintain approximately one inch level above meat. Add the chopped onions, chopped green chili peppers, one tablespoon of salt, the remaining tablespoon of cumin and the three generous dashes Tabasco sauce. Stir well. Continue cooking over low heat for one hour, with the cover on, stirring occasionally. Finally, place the 1/2 cup of flour with one cup of water in a covered jar and shake well. Add to pot and turn up heat slightly. Stir until the mixture thickens slightly into a light, light gravy. (This step may be skipped if the chili is thick enough without adding the flour, or if desired, the chili may be made into a thick gravy.) Turn off heat and chili is ready to serve. Serving Suggestions: Mix with pinto, brown or kidney beans. Add tomato ketchup, if desired. Serve with saltine crackers. Serve over rice. Serve over spaghetti, macaroni or noodles. Sometimes called "Chili Mac". Serve over scrambled eggs. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |