16 October 2009

A Dirt Simple, Plain, But Tried and True Texas Chili

A Dirt Simple Plain Texas Chili
Title: A Dirt Simple, Plain, But Tried and True Texas Chili RecipeYield: 1Ingredients:2 pounds Beef; preferably a chuck or round, about, (don't use a fancy cut!) (up to 3) 1/2 pounds The best double-smoked bacon you can find 2 large Onions; chopped 1 tablespoon Ground cumin; (or more to taste) 1 tablespoon Good quality chili powder; (I use Santa Cruz hot, but adjust this for taste) (up to 2) 1 tablespoon Paprika; (optional, for color and less heat) (up to 2) 2 Cloves garlic; (optional) (up to 4) Water Salt and pepper to taste(taught me by an old friend Ed from Texas, as much a Texas boy as thereever was)In keeping with all good recipes, measurements are pretty on the fly here.Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavypot, fry the bacon until almost crisp. Scoop it out and set aside (so itwon't get burnt). Then fry the meat in the bacon fat until browned on allsides -- you may have to do this in batches. Scoop out the meat and add tothe bacon. Saute the onions (and garlic if you're using it) in the bacon.(Those who really get concerned can drain off some of the fat, but it won'tbe true Texan at that point.) When it's soft, throw in the cumin, chilepowder, and paprika and cook briefly. Return the meat, cover with water andbring it to a boil. Taste and add salt, then cover and set it to simmer fora couple of hours. Thicken as needed with cornmeal or stale tortillas.Serve with sour cream or cottage cheese, diced onions and, of course, beer.Like all good chilis this is best made a day in advance and reheated.Posted to CHILE-HEADS DIGEST V4 #272 by David Cook onJan 17, 1998
Posted by Sheyen at 5:57 PM 0 comments
Subscribe to: Posts (Atom)