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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 pound round steak, coarsely ground
3 pound chuck steak, coarsely ground
1 cup Wesson oil, or suet
black pepper to taste
3 ounce Gebhardt's chili powder
6 tablespoon cumin
2 tablespoon MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, boiled 30 minutes in water, seeded and stems removed, or 3 ounce of New Mexico pepper
1 tablespoon oregano, brewed in ½ cup Budweiser beer, like tea
2 tablespoon paprika
2 tablespoon cider vinegar
3 cup beef broth
4 ounce diced green chilies (Ortega brand)
14 ounce stewed tomatoes, or to taste)
1 teaspoon Tabasco sauce, or to taste
2 tablespoon masa harina
Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 to 45 minutes using as little liquid as possible. Add water only as necessary. Stir often.
Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, ⅔ of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 to 45 minutes. Stir often.
Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often.