TEXAS RED CHILI

Ingredients

(serves 25)

1 Tbsp oregano
2 Tbsp paprika
2 Tbsp MSG
9 Tbsp chili powder (light)
4 Tbsp cumin
4 Tbsp beef bouillon (instant crushed)
4 Tbsp cumin
2 cans beer
2 cups water
4 pounds extra lean chuck (ground for chili)
2 pounds extra lean pork (ground for chili)
1 pound extra lean chuck (cut into 1/4-inch cubes)
2 large onions, finely chopped
1/2 cup oil or kidney suet
1 tsp molae, powdered
1 Tbsp sugar
1 tsp coriander
1 tsp hot pepper sauce
8 oz tomato sauce (1 can)
1 Tbsp masa harina
salt, to taste

Procedure

1.In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer, and two cups of water. Let simmer.
2.In a separate skillet brown 1 1/2 lb meat with 1 Tbsp oil or kidney suet until meat is light brown.
3.Drain and add to simmering spices.
4.Continue until all meat has been added.
5.Sautae finely chopped onions and garlic in 1 Tbsp oil or kidney suet.
6.Add to spices and meat mixture. Add water as needed. Simmer two hours.
7.Add molae, sugar, coriander, Louisiana Red Hot sauce, and tomato sauce. Simmer 45 minutes.
8.Dissolve masa harina in warm water and add to chili. Add salt to taste. Simmer 30 minutes.

This chili is a great dish if you have a LOT of time. Note well the amount of time called for in each simmering step.

Rating
Difficulty: moderate.
Time: 4-5 hours.
Precision: approximate measurement OK.