Belly's Texas Chili

Recipe Ingredients

3 tablespoons	45ml	Bacon grease
3 lbs	1362g / 48oz	Beef brisket or lean roast - ground coarse
1		Onion - chopped fine.
3		Garlic - minced
1		Tomato paste
3 tablespoons	45ml	Cumin
1 tablespoon	15ml	Oregano
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Black pepper
1		Dark Mexican beer
8		Red dried chiles - (to taste)
3 cups	711ml	Water
1 tablespoon	15ml	Masa harina - (1 to 2)
1 tablespoon	15ml	Cayenne pepper

Recipe Instructions

In large cast iron kettle, heat bacon grease, add meat, onion, garlic and saute till meat is gray. Stir in tomato paste, add cumin, oregano and stir into meat well, add beer, stir well and remove from heat and let set while you fix the rest.

Remove stems and seeds from dried chili pods, boil in a covered saucepan with 3 cups of water for 15 minutes, put peppers and water into blender and blend into a thick sauce, add salt pepper and cayenne pepper to sauce, stir well into meat, simmer over low heat 2 or 3 hours add masa harina last 15 minutes, taste and adjust seasoning as need, add more beer or water if it too thick, serve with cornbread, chopped green onion and grated cheddar cheese..

A Dark Mexican Beer is good too, but unsweetened Tea or a Dr Pepper will do.

Source:
Billy Maynard

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