"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chili, Texas Red Recipe

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This recipe for Chili, Texas Red, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch
Added: Thursday, January 29, 2009


1/4 lb. suet*, finely chopped
6 lb. lean beef, coarsely cubed
1 C chili powder (about 4 1/2 oz)
2 T crushed cumin seeds (or ground cumin)
2 T ground oregano
2 T salt
1 to 2 T cayenne pepper
4 cloves of garlic, minced
2 qt. beef stock (or canned beef broth)
1/2 C masa harina (or cornmeal)
1/2 C cold water

*suet is hard beef or mutton fat

Fry suet in the chili kettle until crisp.
Add beef (or venison), about one pound at a time, and brown, stirring as it cooks.
Remove each pound after browning.

When all meat is browned, return it to the kettle and add seasonings and beef stock (or broth).
Cover and simmer 1 1/2 to 2 hours.
Skim off fat.
Combine masa harina with cold water and stir thoroughly into chili.
Simmer 30 minutes.

Number Of Servings:
Number Of Servings:
3 3/4 quarts
Personal Notes:
Personal Notes:
Note that this chili has no beans, just meat. You can add red kidney beans if desired. We usually serve the chili over a bed of rice with chopped onions and shredded cheddar cheese. Great served with corn cakes!




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