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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: "A1 WBarfieldsr"
Servings: 6
This is an authentic Texas chili. It even complies with Texas law (which prohibits making chili with beans). This one is reputed to be an authentic re-creation of chili as served to drovers and hands in the days of the trail drives, where chili originated.
3 pounds boned beef chuck, cut into ½ inch cubes and trimmed of fat
2 tablespoon lard
6 dried ancho peppers
18 pequin chiles
2 cups cold water
3 cups water
1 tablespoon cumin seeds, crushed
2 teaspoon salt
2 teaspoon ground cayenne pepper
2 cloves garlic, peeled and crushed
2 tablespoon masa harina
corn or flour tortillas (see below)
In a large skillet, over moderately high heat, add the lard and brown the beef in small batches. Transfer the cooked meat to a large pot using a slotted spoon; set aside. Wash the ancho peppers in cold water and discard the stems and seeds. Tear the ancho peppers into 2 inch pieces. Place the pieces in a small sauce pan with the first measure of cold water, cover and simmer 20 minutes. Drain, reserving the cooking water. Peel the skin from the ancho peppers. Remove any stems from the pequin chiles and place in the work bowl of a food processor along with the ancho peppers. Add the reserved water and purée with short pulses. Mix the pepper purée into the beef. Add the second measure of water and bring to a boil over high heat. Cover and reduce heat to a slow simmer for 30 minutes. Stir in all the remaining ingredients except the masa harina. Cover and simmer 45 minutes. Mix in the masa harina, cover, and reduce heat to the low. Cook 30 minutes longer, stirring occasionally so that the mixture doesn't stick. If too thick, thin with small amounts of boiling water. Serve with warm corn or flour tortillas.
Corn Tortillas
1 ½ cups masa harina
2 teaspoon. salt
2 teaspoon. lard
1 ¼ cups water
In a medium-size bowl, stir together masa harina and salt. In a small pan over high heat, bring lard to a boil and stir until melted. Pour into the masa harina and blend well with a fork and pastry blender. Knead on lightly floured board until smooth, about 5 minutes. Divide dough into 12 pieces and roll into a ball about 1 inch thick in diameter. Cover balls with plastic so they don't dry out. One at a time, roll each ball out between 2 pieces of waxed paper or place in a tortilla press. Heat a large cast iron or heavy skillet over high heat until very hot. Place dough in skillet. Cook on one side about 30 seconds, then flip and brown on second side, about 30 seconds. Keep warm in cloth towel until others are finished.
Flour Tortillas
4 cups all-purpose flour
2 tablespoon lard
½ cup warm Milk
1 tablespoon baking powder
1 teaspoon. salt
Mix all the dry ingredients and sift. Mix in lard and add the warm (not hot) milk gradually. Knead on lightly floured board until smooth, about 5 minutes. Divide dough and roll into balls about 1 inch thick in diameter. Cover balls with plastic so they don't dry out. One at a time, roll each ball out between 2 pieces of waxed paper or place in a tortilla press. Heat a large cast iron or heavy skillet over high heat until very hot. Place dough in skillet. Cook on one side about 30 seconds, then flip and brown on second side, about 30 seconds. Keep warm in cloth towel until others are finished.