Real Texas Chili
Chili Con Carne
Authentic Texas-Style Chili
|Extra Hot! Real Texas Chili has no beans in it. Pinto beans are
served on the side. From my brief time in Houston, this recipe is for the real Chili connoisseur - using the right meat and making your
own chili spice are essential. Try some fresh cornbread on the side.
|40 ||dried cayenne or tabasco chili peppers|
|3 ||dried ancho (poblano) peppers (See Note)|
|21/2 pounds ||beef round steak, cut into
|2 tablespoons ||cooking oil|
|1 medium ||onion, chopped|
|2 cloves ||garlic, minced|
|11/2 teaspoons ||ground cumin|
|1 10 1/2 ounce can ||condensed beef broth|
|1 soup can (11/3 cups) ||water|
|1/2 teaspoon ||dried oregano
Crush hot chili peppers.
Remove stems and seeds from ancho peppers; cut into 1-inch pieces.
Place all peppers in a blender or food processor. Blend until ground fine.
In a large saucepan, brown half of the meat in oil.
Remove with slotted spoon and set aside.
Add remainining meat, onion, garlic, cumin, and ground chili peppers; cook
until meat is brown.
Return all meat to saucepan.
Stir in beef broth, water, and oregano. Bring to a boil; reduce heat and
simmer, uncovered, for 11/4 hours.
Serve chili with hot cooked Pinto Beans.
Ancho peppers are mild, dried peppers from New Mexico with a distinctive flavor. The
fresh variety of this pepper is called the Poblano pepper. Pasilla peppers or New Mexico chilis are a reasonable substitute.