Texas Red Chili
texas red chili
Ingredients
- 0.3 lb suet, finely chopped
- 6 lb lean beef, coarsely cubed
- 1 cup chili powder
- 2 tbsp cumin powder
- 2 tbsp oregano
- 1 tbsp salt (optional or to taste)
- 1 to 2 tbsp. cayenne pepper (to taste, but the more the better)
- 4 clove garlic, minced (again, to taste, but the more the better)
- 2 quart beef stock or canned beef broth
- ½ cup masa harina or cornmeal
- ½ cup cold water
Instructions
- 1
In a large Dutch oven over medium heat, add the olive oil and the dried chiles and sauté for 6-8 minutes until aromatic.
- 2
Remove the stems from the chiles and place the remaining chiles into a blender with 1 cup of water, then puree for 1 minute until smooth to create chili paste.
- 3
Season the beef cubes with 1 tablespoon beef tallow/lard/olive oil and beef rub.
- 4
Add 1 tablespoon of beef tallow/lard/olive oil to the same large pot over medium heat, then sear the beef in two batches until browned and set aside.
- 5
Add the remaining 1 tablespoon tallow/lard/olive oil over medium heat, and cook the onions for about 6 minutes until softened, then add the garlic and cook for 1 additional minute.
- 6
Return the beef to the pot, add the beer, and stir for 1 minute.
- 7
Add the reserved chili paste, beef stock, and salt, then bring to a low simmer and continue simmering uncovered for 2 to 3 hours, stirring occasionally, until the beef is fork tender and liquids have reduced.
- 8
Sprinkle the masa flour into the pot and stir, then turn off the heat and continue stirring until the chili thickens.
- 9
Taste and adjust salt and heat, then ladle into bowls and serve with your favorite toppings.