Recipe: Mike Roy's Housebroken Chili (using orange-flavored liqueur)

MIKE ROY'S HOUSEBROKEN CHILI

"Tamed by a zesty orange "twist," from the addition of orange rind and liqueur, this sophisticated recipe got the nickname of "housebroken.""

1 1/2 tablespoons lard, or bacon drippings
1 medium onion, coarsely chopped
1 medium clove garlic, finely chopped
1 tablespoon orange rind, grated
2 pounds lean beef (preferably shank), coarse chili grind
3 tablespoons ground hot red chile
1 tablespoon ground mild red chile
1 tablespoon ground cumin
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 cups water
1 cup beef broth
3 tablespoons orange-flavored liqueur
1 teaspoon liquid hot pepper sauce

Melt the lard or bacon drippings in a large heavy skillet over medium-high heat. Add the onion, garlic, and orange rind and cook until the onion is translucent.

Add the beef to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

Stir in the ground chile, cumin, salt, pepper, 2 cups water, and broth. Bring to a boil, then lower the heat and simmer, uncovered, for 3 to 4 hours. Stir occasionally and add water if necessary.

Add the liqueur and hot pepper sauce. Taste, adjust seasonings and cook, uncovered, for 15 minutes longer.

Makes 4 servings
Source: Chili Madness by Jane Butel