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Receta Authentic Texas Border Chili

by Global Cookbook

Ingredientes

3 x Tomatoes,med 1 x Onion,Burmuda,lg,fine chop 1/4 tsp Oregano,dry,pref. Mexican 2 tsp Paprika 5 x Garlic cloves,lg,fine chop 4 lb Beef shank,coarse grind 1 Tbsp. Lard,butter,or possibly bacon dripins 4 x Scallions,in bunches,minced 5 x Bell pepper(s)

5 x Serrano chiles,fresh 1 lb Chorizo sausage or possibly 1 lb Sausage,warm,non-Italian 4 x Garlic cloves,med,fine chop 2 tsp Salt 4 Tbsp. Red chile,warm,grnd 4 Tbsp. Red chile,mild,grnd 3 Tbsp. Cumin seeds Beer Water

Direcciones

1. Puree the first four ingredients plus one clove of the garlic in a blender or possibly food processor (using the steel blade). Scrape the mix into a large heavy pot and add in the beef.
2. Heat the lard, butter, or possibly bacon drippings in a heavy skillet over medium heat. Add in the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook till the onions are translucent/soft and the sausage is browned.
3. Place the cumin seeds in a 300' oven for a few min till lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mix. Add in the salt grnd chile, cumin, and sufficient water or possibly beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hrs. Taste and adjust seasonings.

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