Authentic Texas Border Chili

Recipe Ingredients

3		Tomatoes - med
1		Bermuda onion --, fine chop (large)
1/4 teaspoon	1.3ml	Oregano - dried, pref. Mexican
2 teaspoons	10ml	Paprika
5		Garlic cloves - lg, fine chop
4 lbs	1816g / 64oz	Beef shank - coarse grind
1 tablespoon	15ml	Lard - butter, or bacon dripins
4		Scallions - in bunches, chopped
5		Bell pepper - (s)
5		Serrano chiles - fresh
1 lb	454g / 16oz	Chorizo sausage or
1 lb	454g / 16oz	Sausage - hot, non-Italian
4		Garlic cloves - med, fine chop
2 teaspoons	10ml	Salt
4 tablespoons	60ml	Red chile - hot, ground
4 tablespoons	60ml	Red chile - mild, ground
3 tablespoons	45ml	Cumin seeds
		Beer
		Water

Recipe Instructions

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.

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.

Place the cumin seeds in a 300F 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.

Source:
Jo Anne Merrill

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