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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: FieryFoods.com
Servings: 6 to 8
Chili historian Everett Lee DeGolyer was the owner of The Saturday Review of Literature, and was also, according to H. Allen Smith, "a world traveler, a gourmet, and the Solomon of the chili bowl." Here is the historian's recipe in his own words.
4 cloves garlic, chopped
1 onion, chopped
2 ½ cups fat rendered from beef suet
3 pounds center-cut steak (Trim and cut into cubes of less than ½ inch dimension. Lazy people grind meat in a food chopper using only the coarse knife.)
2 cups water, or the liquid in which the chiles have been boiled
2 to 12 pods of chile colorado [New Mexican], according to taste. If you are muy fuerte, use more.
1 teaspoon of comino seeds (cumin in English, or kummel if you understand it better)
1 teaspoon oregano (marjoram)
1 teaspoon salt
Brown the garlic and onion in the fat, add meat, and cook until gray (not brown) in color.
Add 2 cups of water and let simmer 1 hour.
Take pods of dried chile, wash, stem, and remove seeds. Put to boil in cold water and boil slowly until the skins slip easily, usually 45 minutes. Rub the pulp through a colander or sieve to make a smooth paste. You should now have ½ to ¾ cup of pulp. Chile powder, prepared commercially, may be substituted for the pulp at the equivalent of one heaping tablespoon of chile powder for 2 pods of chile.
Rub comino seeds and oregano to a powder, toasting if need be. Add chile pulp, comino, oregano, and salt to the meat and cook slowly for 1 hour.