| |
Ingredients:
- 3 pounds round steak, coarsely ground
- 3 pounds chuck steak, coarsely ground
- 1 cup Wesson Oil or kidney suet
- 1 3-oz bottle of Gebhardt Chili Powder
- 6 tablespoons cumin
- 2 tablespoons MSG
- 6 small cloves garlic, minced
- 2 medium onions, chopped
- 6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili
- pepper
- 1 tablespoon oregano, brewed in ½ cup Budweiser beer (like tea)
- 2 tablespoons paprika
- 2 tablespoons cider vinegar
- 3 cups beef broth
- 1 4-oz can diced Ortega green chilies
- ½ of a 14½-oz can Hunts Stewed Tomatoes (or to taste)
- Dash of Tabasco sauce
Instructions:
Brown meat in Wesson Oil or kidney suet, adding black pepper to taste. Drain meat and add chili powder,
cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as
necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder),
strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunts stewed
tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.
Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often. |
