Too Tall
07-17-2007, 09:17 AM
Keith, this will fix you up. A simple bowl of red is one of the worlds best recipes. Heck, even Bittman would not argue with that.
================================================== ======
TEXAS-STYLE CHILI
(6 to 8 servings)
Adapted from "A Bowl of Red" by Frank X. Tolbert
6 to 12 dried ancho chilies, or 6 to 12 tablespoons ground red chili pepper
3 pounds lean beef, coarsely ground
Cooking oil as needed
1/8 pound beef kidney suet (optional)
1 teaspoon oregano powder
1 tablespoon cumin seeds, crushed
1 teaspoon salt
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (Tolbert uses Tabasco)
2 or more cloves garlic, chopped
2 tablespoons masa harina (optional)
If you're using whole dried peppers, wash them and remove the stems and seeds. (Don't touch your eyes during this operation, and wash your hands thoroughly afterward.) Boil the pods in water to cover for about 30 minutes or until the skins can be removed. Then grind, chop or run through a colander the remaining skinless, seedless, stemless pods. Reserve the peppery water to use for liquid in the chili.
Sear the beef in oil until it is gray in color. To a large pot, add the beef, rendered suet, if using, and ground or chopped chili pepper pods (or ground red chili pepper, if using). Add water and/or the peppery cooking liquid to a depth that covers the beef by about 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes.
Remove from the heat and add the oregano, cumin, salt, cayenne pepper, hot pepper sauce and garlic. Bring to a boil, lower the heat and simmer for 45 minutes, keeping the lid on as much as possible. Stir only if necessary. Add more water or the peppery cooking liquid only if the mixture would burn otherwise.
Remove from the heat and skim any accumulated fat. If desired, thicken with 2 tablespoons masa harina, first mixing it with water. Return to the heat and simmer for another 30 minutes, or until the meat is done. Taste and adjust seasonings if needed.
================================================== ======
TEXAS-STYLE CHILI
(6 to 8 servings)
Adapted from "A Bowl of Red" by Frank X. Tolbert
6 to 12 dried ancho chilies, or 6 to 12 tablespoons ground red chili pepper
3 pounds lean beef, coarsely ground
Cooking oil as needed
1/8 pound beef kidney suet (optional)
1 teaspoon oregano powder
1 tablespoon cumin seeds, crushed
1 teaspoon salt
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (Tolbert uses Tabasco)
2 or more cloves garlic, chopped
2 tablespoons masa harina (optional)
If you're using whole dried peppers, wash them and remove the stems and seeds. (Don't touch your eyes during this operation, and wash your hands thoroughly afterward.) Boil the pods in water to cover for about 30 minutes or until the skins can be removed. Then grind, chop or run through a colander the remaining skinless, seedless, stemless pods. Reserve the peppery water to use for liquid in the chili.
Sear the beef in oil until it is gray in color. To a large pot, add the beef, rendered suet, if using, and ground or chopped chili pepper pods (or ground red chili pepper, if using). Add water and/or the peppery cooking liquid to a depth that covers the beef by about 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes.
Remove from the heat and add the oregano, cumin, salt, cayenne pepper, hot pepper sauce and garlic. Bring to a boil, lower the heat and simmer for 45 minutes, keeping the lid on as much as possible. Stir only if necessary. Add more water or the peppery cooking liquid only if the mixture would burn otherwise.
Remove from the heat and skim any accumulated fat. If desired, thicken with 2 tablespoons masa harina, first mixing it with water. Return to the heat and simmer for another 30 minutes, or until the meat is done. Taste and adjust seasonings if needed.