122 lines
4.8 KiB
Plaintext
122 lines
4.8 KiB
Plaintext
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**** OLD FASHION TEXAS CHILI ****
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*** Ingredients ***
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1> 2 LB. of CHILI MEAT or ROUND STEAK
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2> 1/8 LB. RENDERED, BEEF KIDNEY SUET (not codfech) note: ask a good butcher
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for some. it's hard to find it in the supermarkets, their beef kidneys
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come without the suet. THIS Ingredient MAKES OR BRAKES THE CHILI...
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3> 8 CHILI PODS (USE SUN-DRIED *ANCHOS*) try and pick ones with a reddish
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hue, it gives the chili much of it's color. yellow, greenish, and
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purplish ones are ok too. note: use 4 pods per lb. of meat. and boil in
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1 cup of water per pod. note: Ancho is the dried form of Poblano Pepper.
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4> 1 TABLESPOON BEEF BOUILLON
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5> 2 GARLIC CLOVES (smashed and chopped)
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6> 1 Tablespoon DRIED OREGANO (preferably Mexican)
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7> 1 TEASPOONS SALT
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8> 1/2 Tablespoon CAYENNE PEPPER POWDER
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9> 1/2 Tablespoon CHILI POWDER
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10> 1 Tablespoon Paprika POWDER (you can add more if you want a more Rosie
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color, and it will not affect taste.)
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11> 1 Tablespoon GROUND CUMIN SEED (Comino in Spanish)
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12> 1 TEASPOON VANILLA EXTRACT
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13> 2 TEASPOONS WHITE VINEGAR
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14> 1 Tablespoon Semi-Sweet BAKING CHOCOLATE
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15> 1 CUP OF WATER (reserved from the water used to boil chili pods. also
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save a little more for mixing the masa, and to add the next day.)
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16> 3 Tablespoons MASA HARINA (masa harina is yellow corn flour made by
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Quaker oats for the Mexican government.) note: all purpose flour may
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be used instead.
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*** PREPARATION ***
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1> LEAN BEEF IS THE MAIN VEHICLE FOR CHILI, THE KIND MADE BY THE OLD CHUCK
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WAGON COOKS. STEWING MEAT IS EXCELLENT,IF IT IS FAT FREE. BUT NEVER,
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NEVER, USE PRIME BEEF, FOR IT WILL TURN INTO MUSH. MOST STORES SELL
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CHILI MEAT. AND ROUND STEAK WORKS VERY WELL.
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2> SEAR MEAT UNTIL IT IS GRAY IN COLOR, A Little COOKING OIL MAY BE USED.
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note: (bacon grease and bits are excellent for added flavor, instead of
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cooking oil.)
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3> DRAIN GREASE AND PUT IN CROCK-POT. note: iron Dutch ovens work well too.
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4> RENDER OUT THE SUET. to render liquid fat from beef kidney suet, cook
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in a heavy saucepan over low heat, about 40 minutes or more. discard
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pieces of fat that are left over, POUR CLEAR LIQUID IN WITH THE MEAT.
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5> WASH CHILI PODS AND REMOVE STEMS AND SEEDS, TAKE CARE TO NOT TOUCH EYES,
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WITH YOUR HANDS DURING THIS OPERATION AND WASH YOUR HANDS THOROUGHLY
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AFTERWARDS.
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6> BOIL PODS FOR 1/2 HOUR, OR UNTIL THE SKINS CAN BE EASILY REMOVED. THEN
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MASH, DICE, GRIND, OR USE A FOOD PROCESSOR. THEN ADD IN WITH MEAT.
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7> ADD ALL Remaining Ingredients TO THE MEAT, AND SOME OF THE PEPPERY
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WATER USED TO BOIL THE PODS, BUT DO NOT ADDED THE MASA AT THIS TIME.
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8> COOK IN A CROCK POT ON LOW 8-10 HOURS, or 4-5 ON HIGH. ABOUT 1/2 HOUR
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BEFORE CHILI IS Finished, ADD THE MASA. MIX THE MASA WELL WITH THE
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CHILI PEPPER WATER WITH A FORK, UNTIL ITS SMOOTH AND THERE ARE NO
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LUMPS, THEN ADD TO THE CHILI.
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9> PUT CHILI IN REFRIGERATOR FOR 8 TO 12 HOURS. CHILI THICKENS AND THE
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SPICES SET DURING IT'S STAY IN THE ICEBOX. THE GREASE WILL RISE TO THE
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TOP TOO. Finally REHEAT AND SERVE.. note: Old Timer's didn't skim the
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grease. some chili pepper water may be added to the mixture to make it
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smooth again.
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*** Notes ****
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This Recipe is a Variation of the Old Chili Recipe Dished out by the
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Famed San Antonio Chili Queens, of the Late 1800's, and Researched by the
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Late Texas Chili King, Frank X.Tolbert. I have to Admit the Chocolate,
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Vinegar and Vanilla Extract are My Own Variation in this Dish. The Vinegar
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Brings out the Flavor in the Chili Peppers, as well as the Vanilla Extract,
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when used Sparingly. The Chocolate Add's a Richness to the Dish, but you
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Can Not Taste the Chocolate, and It Will Not Taste The Same Without It..
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Tolbert's Recipe is Still a Closely Guarded Family Secret....
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--------------------
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Chili Made in Northern Mexico is Made Much the Same Way, they Omit the
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Kidney Suet, and Add Chopped Onion. The Peppers they use are, 5 Dried
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California Chiles, and one New Mexico Chile, for 2 Pounds of Meat. The
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Old Texas Chili Didn't Contain Any Onions or Tomato's, as They Thought it
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would turn their Beloved Meat Dish into STEW, by Adding any Vegetable's....
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--------------------
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Revised 01/06/94
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By
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Mike Liegler
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DALLAS
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TX
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