Shanna's Real Texas Chili
3 lbs boneless beef stew meat (chuck or round) Ground Coarse
6 oz beef suet (hard white fat), cut into pieces (see note)
3 or 4 garlic cloves, crushed
Salt & peppper
4 tbs cumin powder
4 to 6 tbs chili powder, or to taste
8 tbs Masa Harina (Mexican corn flour)
6 cups hot water
2 tbs vinegar
2 tsps instant beef bouillon or beef bouillon cubes
Red chiles, crushed or dried and chopped, to taste (optional
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). Skim residue off rendered
suet; discard residue
Add meat to hot fat and sauté 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.)
NOTE: Because of health concerns, many chili cooks substitute 1/4 cup to 1/2
cup vegetable oil or shortening for rendered beef suet, which is a highly
saturated fat
Adversity makes a man wise, not rich.
- Romanian Proverb