Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: http://www.fiery-foods.com/dave/chiliconcarne2.asp
Yield: 6 servings
Heat Scale: Medium
Chili philosopher John Thorne comments: "Texas prison chili got its good
reputation from Sheriff Smoot Schmidt’s truly fine recipe for the Dallas
County Jail. Recently, however, a Texas prison chili contest was won by the
Huntsville Penitentiary with a godawful recipe that called for twice as much
cumin as chili powder and '2 handfuls' of monosodium glutamate. In Texas,
this is called "crime deterrence."
½ pound beef suet, ground
2 pounds coarsely ground beef
3 garlic cloves, minced
1½ tablespoons paprika
3 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon salt
1 teaspoon white pepper
1½ teaspoons dried sweet (mild) chile pods (or paprika)
3 cups water
Fry the suet in a heavy kettle. Add the meat, garlic, and seasonings; cover.
Cook slowly for 4 hours, stirring occasionally. Add the water and continue
cooking until the chili has thickened slightly, about 1 hour. Serve plain
or mixed with an equal portion of cooked pink or red beans.