Texas Red

Recipe Ingredients

1/4 lb	113g / 4oz	Suet - finely chopped
6 lbs	2724g / 96oz	Lean beef - 1/2" cubed
1 cup	237ml	Chili powder
2 tablespoons	30ml	Crushed cumin seeds or ground
2 tablespoons	30ml	Ground oregano
2 tablespoons	30ml	Salt
1 tablespoon	15ml	Cayenne pepper
4		Garlic - minced
2		Beef stock or canned beef br
1/2 cup	31g / 1.1oz	Masa harina or corn meat
1/2 cup	118ml	Cold water

Recipe Instructions

Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stirring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 1 1/2 - 2 hours. Skim off fat.

Combine masa harina or corn meal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts. "Chili pangs" could strike a man whenever the skies got gray and the wind turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more.

Famous Chili Recipes from Marlboro Country.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.