Original San Antone Chili

4 Servings

1/2 lb suet
2 lb beef shoulder, Lean
1 lb pork shoulder, Lean
3/4 c flour
1 t salt
1/2 t pepper
3 onions, chopped
6 cl garlic, minced, or 1 tsp.
1 1/2 qt beef stock (or beef br) Canned
4 ancho peppers*, Dried
1 pastilla pepper*, Dried
1 casbel pepper*, Dried
1 T cumin seeds (or groun) Crushed
Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown paper bag.
Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking.
Add onions and garlic; cook and stir until soft.
Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers
Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover with water and boil for 5 minutes. Let steep 10 minutes. Lift out peppers and grind or puree, adding 1 cups water in which peppers were cooked.
Add to meat, cover and simmer 2-3 hours or until meat is tender. Grind cumin seeds in a mortar and pestle or a heavy spoon in a cup; add to chili.
Add salt to taste.
Mix flour saved from browning meat (about cup) with cold water; add to chili and cook 3 to 5 minutes to thicken.