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Bill Decker's Chili beef, chili, pork, tex-mex, groundmeat 3 lb chili meat (coarse ground 1 beef and pork- 50-50 mix) 1 quart water 8 dry chile pods, rinsed and 1 crushed (red new mexico, 1 ancho, pasilla, cascabel, 1 etc ) or 6 tablespoon chili powder 3 teaspoon salt 2 teaspoon cominos (cumin) 1 teaspoon ground red pepper (cayenne) 1 tablespoon sugar 1/4 cup olive oil 10 cloves of garlic 1 teaspoon oregano 1/2 teaspoon black pepper 3 tablespoon paprika 8 tablespoon masa harina (corn meal will 1 do in a pinch) Sear the meat in hot oil, stir until gray, not brown. Add water and cook covered for 1 1/2 hours. Then add all ingredients except masa and cook another 30 minutes (bubbling simmer). Mix the thickening with enough cold water to make a thick liquid and add it to to the chili, stiring to prevent the thickener from lumping. Cook another five minutes to see if you need more water, stirring to prevent sticking. Notes: 1. If you first toast the dried chiles a few seconds in a warm oven, they get a better flavor. But don't burn them or they'll get bitter and useless. 2. It's a good idea to drain some of the fat that renders from the meat before adding the water. This recipe dates from the time before we worried much about fat in our diets. 3. After using this recipe for years, we never follow it anymore. For example, I put the chiles in with the water at first--what the heck?--to let them flavor the meat more thoroughly. And I leave out the sugar all together. It's another bit from the past. The basic idea is to use this as a starting point and to make it yours. So you might try putting a chipotle into the mix, or venison instead of beef. But please, no beans or tomatoes, just chiles and meat. 4. If you use prepared chili powder and not dried chiles, check the label to see if there is salt in the blend and adjust your salt as needed. 5. As I get older, my taste for heat increases, so I usually put in more chiles than this recipe calls for. 6. This recipe makes very good leftovers. The next day it tastes much better than at first. So you might make it a day ahead and reheat it (with a little water to thin it back down if necessary) the day of the race. Here's our family recipe for Texas red chile, which originated (so my wife says) with Dallas County Sherrif Bill Decker. From: MODOM@nospam.BOISDARC.TAMU-COMMERCE.EDU (MICHAEL ODOM) Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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