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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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½ pound suet
2 pound lean beef shoulder, cut in ½ inch cubes
1 pound lean pork shoulder, cut in ½ inch cubes
¾ cup flour
1 teaspoon salt
½ teaspoon pepper
3 onions, chopped
6 cloves garlic, minced
1 ½ quart beef stock
4 dried ancho peppers
1 dried Patilla pepper
1 dried Casbel pepper
1 tablespoon ground cumin
Render suet in a skillet and discard rind, reserving fat. Shake meat in a paper bag with flour, salt and pepper till meat is coated. Reserve remaining flour mixture. Sear floured meat in suet fat, stirring to prevent sticking. Add onions and garlic, stir till soft. Put all into your chili pot. Add beef stock and bring to a boil. Reduce heat and simmer slowly.
Wash peppers under cold running water. Remove stems and seeds. Put into a saucepan, cover with water and boil for 5 minutes. Let step 10 minutes. Lift out peppers an purée, adding 1 ½ cups water. Add to meat, cover and simmer for 3 hours or until meat is tender. Add cumin and salt to taste. Mix reserved flour with the cold water and add paste to chili. Stir and cook 5 minutes.
Note:
If peppers cannot be located, use at least 8 tablespoons of good chili powder.