posted by Truth 08-12-98 9:55 AM
Authentic Texas Border Chili
3 tomatoes, med
1 onion,burmuda,lg, fine chop
1/4 teaspoon oregano,dried, pref. mexican
2 teaspoons paprika
5 garlic cloves,lg, fine chop
4 pounds beef shank, coarse grind
1 tablespoon lard,butter, or bacon dripins
4 scallions,in bunches, chopped
5 bell pepper(s)
5 serrano chiles, fresh
1 pound chorizo sausage or 1 pound sausage,hot, non-italian
4 garlic cloves,med, fine chop
2 teaspoons salt
4 tablespoons red chile,hot, ground
4 tablespoons red chile,mild, ground
3 tablespoons cumin seeds
beer
water
1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~
2. Melt the lard, butter, or bacon drippings in a heavy
skillet over medium heat. Add the scallions, bell peppers, serrano chiles,
sausage, and the remaining garlic, and cook
until the onions are translucent and the sausage is browned.~
3. Place the cumin seeds in a 300' oven for a few minutes
until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and
tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~