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Authentic Texas Border Chili beef, chili, beans, sausage 3 tomatoes,med 1 onion,burmuda,lg,fine chop 1/4 teaspoon oregano,dried,pref. mexican 2 teaspoon paprika 5 garlic cloves,lg,fine chop 4 lb beef shank,coarse grind 1 tablespoon lard,butter,or bacon dripins 4 scallions,in bunches,chopped 5 bell pepper(s) 5 serrano chiles,fresh 1 lb chorizo sausage or 1 lb sausage,hot,non-italian 4 garlic cloves,med,fine chop 2 teaspoon salt 4 tablespoon red chile,hot,ground 4 tablespoon red chile,mild,ground 3 tablespoon cumin seeds 1 beer 1 water 1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~ Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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