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Carter Rochelle's Real Texas Chili

soups, beef, chili

----AMERICAN MEASUREMENTS----
3 lb boneless beef stew meat (chuck or r; ound)
6 oz beef suet; cut in pieces*
3 (or 4) garlic cloves; crush
2 teaspoon salt
1 teaspoon fresh ground black pepper
4 tablespoon (to 6) chili powder or to taste
8 tablespoon masa harina (corn flour)
6 cup hot water
2 tablespoon vinegar
2 teaspoon instant beef bouillon or
1 two cubes
1 red chilies, crushed or dried and c; hopped to taste optional

*Hard white animal fat. Because of health concerns, many chili cooks substitute a small amount of vegetable oil or shortening for rendered beef suet, which is a highly saturated fat. A classic Texas recipe (no beans, no onion, no tomatoes), this chili was created by native Houstonian Carter Rochelle, a professional fund-raiser. Former New York Times food editor Craig Claiborne once pronounced this chili to be his favorite and published the recipe in two of his cookbooks. A rich chili, it will satisfy 6 to 8 real "chiliheads". Present with pinto beans and chopped onion on the side to mix in as desired. Serve with crackers, tortilla chips, warmed flour tortillas or corn bread. DIRECTIONS: Remove gristle and most of fat from meat; cut into 1/2-inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skillet or heavy kettle and render it (cook until fat melts). Discard the residue. Add meat to hot fat and saute until lightly browned. Add garlic, salt, black pepper and chili powder. Mix well and let seasonings permeate meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly until smooth. Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili. If chili becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface (you can refrigerate overnight and scrape hardened fat off before reheating). Source: Houston Chronicle Special Anniversary Edition; April 17, 1996; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 13 Jun 97 National Cooking Echo Ä

Yield: 6 servings

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