Bowl Of Red - Chili Cook OffFrom shirleyoma 7 years ago
- 2 ounces beef suet (may substitute vegetable oil) shopping list
- 3 pounds lean beef, preferably stewing meat shopping list
- 3 to 6 ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, reserved in cooking water (may substitute 3 to 6 tablespoons chili powder or ground chile) shopping list
- 1 teaspoon oregano shopping list
- 1 tablespoon crushed cumin seed shopping list
- 1 tablespoon salt shopping list
- 1 tablespoon cayenne pepper shopping list
- 1 tablespoon Tabasco sauce shopping list
- 2 to 4 minced garlic cloves, to taste shopping list
- 2 to 4 extra ancho chile pods, stemmed and seeded (but not chopped), for extra seasoning if desired shopping list
- 2 tablespoons masa harina or cornmeal shopping list
How to make it
- Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (Use oil for lower cholesterol, less grease.)
- Place meat in large pot with ancho chile pepper pods and as much pepper liquid as needed to keep meat from burning (about 2 inches of water above the meat).
- Bring to boil, then simmer for 30 minutes. Add remaining ingredients except masa and extra anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease.
- Taste and adjust seasonings. If not hot enough to suit you, add extra ancho pods that have been stemmed and seeded but not chopped. Add masa harina to thicken liquid. Simmer another 30 minutes until meat is tender. Makes 6 to 8 servings.
- Note: Wick Fowler made his prize-winning chili basically the same way, but he did not use suet, and he added 15 ounces of tomato sauce. He never served chili the day it was made, but kept it refrigerated overnight and skimmed off grease the next day, then added masa harina upon heating the chili if it was too thin. Wick Fowler's 2-Alarm Chili Kit is sold in most supermarkets.
- PER SERVING: Calories 212 (38% fat) Fat 9 g (2 g sat) Protein 28 g Cholesterol 68 mg Sodium 979 mg Fiber 2 g Carbohydrates 5 g