Re: [CH] Killer Chili Recipe?
David Cook (zebcook@pacbell.net)
Sat, 17 Jan 1998 09:47:57 -0800
Jeffrey Rose wrote:
> I'm thinking of making a big batch of carnivore special chili for my
> Super Bowl party. As usual, I can't really use a lot of chile in my
> chili
> because it has to be palatable to all guests. Does anyone have a
> tried-and-true authentic bean-less chili recipe to share?
>
> Jeffro
A Dirt Simple, Plain, but Tried and True Texas Chili Recipe
(taught me by an old friend Ed from Texas, as much a Texas boy as there
ever was)
In keeping with all good recipes, measurements are pretty on the fly
here.
About 2-3 lbs. of beef, preferably a chuck or round (don't use a fancy
cut!)
1/2 lb. of the best double-smoked bacon you can find
2 large onions, chopped
1 Tb. ground cumin (or more to taste)
1-2 Tb. good quality chili powder (I use Santa Cruz hot, but adjust this
for taste)
1-2 Tb. paprika (optional, for color and less heat)
2-4 cloves garlic (optional)
Water
Salt and pepper to taste
Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy
pot, fry the bacon until almost crisp. Scoop it out and set aside (so it
won't get burnt). Then fry the meat in the bacon fat until browned on
all sides -- you may have to do this in batches. Scoop out the meat and
add to the bacon. Saute the onions (and garlic if you're using it) in
the bacon. (Those who really get concerned can drain off some of the
fat, but it won't be true Texan at that point.) When it's soft, throw in
the cumin, chile powder, and paprika and cook briefly. Return the meat,
cover with water and bring it to a boil. Taste and add salt, then cover
and set it to simmer for a couple of hours. Thicken as needed with
cornmeal or stale tortillas.
Serve with sour cream or cottage cheese, diced onions and, of
course, beer.
Like all good chilis this is best made a day in advance and reheated.
David Cook