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Full Online Book HomeLearning KitchenSouthwestern - Chili - Texas Red Chili By Becky
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Southwestern - Chili -  Texas Red Chili By Becky Post by :SandyBaby Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3047

Click below to download : Southwestern - Chili - Texas Red Chili By Becky (Format : PDF)

Southwestern - Chili - Texas Red Chili By Becky

1/4 lb. suet, finely chopped
6 lb. lean beef, coarsely cubed
1 c. chili powder (about 4 1/2 oz.)
3 Tbsp. crushed cumin seed or ground cumin
2 Tbsp. salt
1 to 2 Tbsp. cayenne pepper
4 cloves garlic
2 qt. beef stock or canned beef broth
1/2 c. masa harina or cornmeal
1/2 c. cold water


Fry suet in chili pot until crisp. Then add beef, about 1 pound at a time and brown, stirring as it cooks Remove each pound after browning. When all meat is browned, return it to pot and add seasonings and beef stock or broth. Cover and simmer for 1 1/2 to 2 hours. Skim off fat.

Combine masa harina or cornmeal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes nearly a gallon of chili.
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6 lbs. lean beef, coarsely cubed 1/3 cup vegetable oil 1 cup chile powder 2 Tbs. ground cumin 2 Tbs. ground Mexican oregano 2 Tbs. salt 1 to 2 Tbs. cayenne pepper 4 garlic cloves, minced 2 cups strong black coffee 2 qts. beef stock or canned beef broth 1/2 cup masa harina 1/2 cup cold water Brown meat in vegetable oil in a Dutch oven (this makes a lot of chile, so you may have to brown the meat in batches). Mix all the spices together and add to meat, coating it well. Add the garlic. Pour in
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