Post by JJ Judkins on Oct 19, 2007 2:49:14 GMT -6
ORIGINAL SAN ANTONE CHILI
1/2 lb. beef suet (or substitute bacon drippings)
2 lbs lean beef shoulder
1 lb lean pork shoulder
3/4 cup flour
1 tsp salt
1/2 tsp pepper
3 onions, chopped
6 cloves garlic, minced or 1 tsp garlic powder
5 cups beef stock or canned beef broth
1 (8 oz) can tomato sauce
2 tsp. oregano
4 dried Ancho peppers*
1 dried Pasilla pepper*
1 dried Cascabel pepper*
1 Tbsp crushed cumin seed or ground cumin
Fry suet in large skillet. Remove suet and discard. Cut meat into 1/2" cubes. Combine flour, salt, and pepper in large paper bag. Add meat and shake to coat. Save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking. Add onions and garlic;
cook and stir until soft. Add beef stock, tomato sauce and bring to a boil; then reduce heat and simmer slowly while preparing peppers.
Wash peppers under cold running water. Remove stems and seeds. Put in a saucepan; cover with water and boil for 5 min. Let steep 10 min. Lift out peppers and puree in blender with 1-1/2 cups of the soaking water. Add to meat, along with oregano. Cover and simmer 2-3 hrs. until meat is tender. Grind cumin seeds using a mortar
and pestle or a heavy spoon in a cup.
Add to chili. Add salt to taste. Mix flour saved from browning meat (about ΒΌ cup) with cold water; add to chili and cook 3-5 minutes to thicken. Makes about 2-1/2 qts.
*If these peppers are not available, substitute 4-6 Tbsp of Gebhardt's or other good chili powder.
1/2 lb. beef suet (or substitute bacon drippings)
2 lbs lean beef shoulder
1 lb lean pork shoulder
3/4 cup flour
1 tsp salt
1/2 tsp pepper
3 onions, chopped
6 cloves garlic, minced or 1 tsp garlic powder
5 cups beef stock or canned beef broth
1 (8 oz) can tomato sauce
2 tsp. oregano
4 dried Ancho peppers*
1 dried Pasilla pepper*
1 dried Cascabel pepper*
1 Tbsp crushed cumin seed or ground cumin
Fry suet in large skillet. Remove suet and discard. Cut meat into 1/2" cubes. Combine flour, salt, and pepper in large paper bag. Add meat and shake to coat. Save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking. Add onions and garlic;
cook and stir until soft. Add beef stock, tomato sauce and bring to a boil; then reduce heat and simmer slowly while preparing peppers.
Wash peppers under cold running water. Remove stems and seeds. Put in a saucepan; cover with water and boil for 5 min. Let steep 10 min. Lift out peppers and puree in blender with 1-1/2 cups of the soaking water. Add to meat, along with oregano. Cover and simmer 2-3 hrs. until meat is tender. Grind cumin seeds using a mortar
and pestle or a heavy spoon in a cup.
Add to chili. Add salt to taste. Mix flour saved from browning meat (about ΒΌ cup) with cold water; add to chili and cook 3-5 minutes to thicken. Makes about 2-1/2 qts.
*If these peppers are not available, substitute 4-6 Tbsp of Gebhardt's or other good chili powder.