Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Texas Style Chili (very hot)

Recipe by: A1 Hot Food Group

3 pounds. lean chuck, cut into ½ inch cubes
3 tablespoon. lard or oil
1 large. yellow onion, chopped
2 cloves garlic, minced
1 ½ teaspoon. ground cumin
¼ cup crushed red pepper flakes
3 dried ancho peppers, stems, seeds removed;cut into 1 inch pieces
1 (10 ½ ounce.)can condensed beef broth
1 can water(use broth can)
½ teaspoon. dried Mexican oregano, crushed

Place the peppers in a blender; blend until ground. Heat up the lard in
a large sauce pan or skillet and sauté the onions until tender. Add the
meat, garlic, cumin, and ground peppers. Cook until the meat is brown.
Stir in beef broth, water, and Mexican oregano. Bring to boiling; reduce
heat. Simmer uncovered, for 1 ½ hours or until the meat is tender,
stirring occasionally to keep from sticking.

Makes: 6 servings


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