La Fonda's chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 pounds lean, cubed chili meat (anything you would use for stew, just cut into smaller pieces)
3/4 Tbsp salt
12 cups water
Chili Paste
10-12 dried red ancho chilies
1/2 cup shortening, melted
1 tsp fresh garlic, mashed
1 tsp ground cumin
1 1/2 Tbsp chili powder
3/4 cup flour
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Directions: |
Directions:Place meat in a large pot, add salt and water and bring to a boil. Allow meat to simmer gently for 1 hour. Set aside. Do not drain.
Wash, stem and seed ancho chilies. Cover with water and boil gently for 30 mins. Drain well and then pulse in food processor to puree. Do not overblend. Measure 1/4 to 1/2 cup of past and add to a saucepan. Add 3 cups of water and the melted shortening. Bring to a boil and simmer on low heat for 15 mins. Add garlic and cumin, simmer 10 mins more. Add chili powder, simmer 5 mins more. Add flour and whisk constantly until a thick past has formed. Gradually add 1/2 cup of this past to the post of chili, stirring all the time. Juices will start to thicken. Do not add all at once. May not need it all. Simmer additional 10 min. Can freeze remaining mixture in 1/2 cup sizes to use later. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This was printed in the San Antonio Express some years ago and Mom cut it our for me. I don't make if often, when I do, I cut down on the amount of meat!!
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