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Southwestern - Texas Red Chili Post by :Guru76 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3333

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Southwestern - Texas Red Chili

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 the coffee and allow it to simmer for about 15 minutes.

Then add the beef broth and simmer for 90 minutes.

Before serving, mix the masa harina and cold water and add to the chile. Heat for a few more minutes, then serve.

Traditionally served with chopped sweet onions sprinkled over the chile.

Makes nearly 4 quarts.
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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.
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