Carter Rochelle's Real Texas 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 t salt
1 t black pepper, Fresh Ground
4 T (to 6) chili powder (or to) taste
8 T masa harina (corn flour)
6 c hot water
2 T vinegar
2 t beef bouillon or, Instant
1 two cubes
1 red chilies, crushed or dried and c, hopped to tast
*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.
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).