True Texas chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 to 8 guajilllo/Padilla chilies
1 1/2 tsp. Grounn cumin
1/2 tsp. Pepper
Salt to taste
5 tblsp veg. Oil or beef suet
2 1/2 lbs. beef (chuck)
Cut into 1/2” cubes.
1/3 cup finely chopped onions
3 lg. Cloves minced garlic
2 cups of beef stock
2 1/2 cups water more if needed.
2 tbls. Masa Harina (corn tortilla flour)
1 tbls dark brown sugar firmly packed.
11/2 tbls vinegar
Sour cream
Lime wedges
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Directions: |
Directions:I’m a large skillet over medium-low heat gently toast chilies until fragrant 2-3 mins.
Place them in a bowl. Cover with hot water. Soak until soft 15 to 45 mins. Turning twice.
Drain split remove stems and seeds. (A brief rinse helps)
Place I food processor with cumin,pepper 1 tbls. Salt and 1/4 cup water. Puree add more water as needed scraping sides as needed. Blend until smooth. Set aside. In skillet sauté in veg. oil onion. & garlic 3 to 4 minutes stir occasionally add stock, 2cups if water whisk in mass flour. Stir in Chile paste. Loosen any brown bits from pan. Add reserve beef Judie’s. Simmer to just bubbling stir until meat is tender. About 2 hours. Stir in brown sugar, vinegar and salt to taste. Cook 10 minutes or until meat is tender. Turn heat off and cover. |
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