Re: [CH] Killer Chili Recipe?
Helle & Henning (Helning@vip.cybercity.dk)
Mon, 19 Jan 1998 00:19:05 +0100
Where is the beer ?
This True Texas Chili Recipe sounds very nice, but I would definitely skip
the water and throw a couple of beers into the pot instead.
By the way, 1 Tb. of oregano would be good as well.
But, is it legal to make Chili without beer in Texas ?
If it is legal, there should be a law against it.
If it is illegal, finally a law we all can understand the purpose of.
Henning Petersen
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* Copenhagen, Denmark *
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>
> Date: Sat, 17 Jan 1998 09:47:57 -0800
> From: David Cook <zebcook@pacbell.net>
> Subject: Re: [CH] Killer Chili Recipe?
>
>
> A Dirt Simple, Plain, but Tried and True Texas Chili Recipe
>
> (taught me by an old friend Ed from Texas, as much a Texas boy as there
> ever was)
>
> In keeping with all good recipes, measurements are pretty on the fly
> here.
>
> About 2-3 lbs. of beef, preferably a chuck or round (don't use a fancy
> cut!)
> 1/2 lb. of the best double-smoked bacon you can find
> 2 large onions, chopped
> 1 Tb. ground cumin (or more to taste)
> 1-2 Tb. good quality chili powder (I use Santa Cruz hot, but adjust this
> for taste)
> 1-2 Tb. paprika (optional, for color and less heat)
> 2-4 cloves garlic (optional)
> Water
> Salt and pepper to taste
>
> Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy
> pot, fry the bacon until almost crisp. Scoop it out and set aside (so it
> won't get burnt). Then fry the meat in the bacon fat until browned on
> all sides -- you may have to do this in batches. Scoop out the meat and
> add to the bacon. Saute the onions (and garlic if you're using it) in
> the bacon. (Those who really get concerned can drain off some of the
> fat, but it won't be true Texan at that point.) When it's soft, throw in
> the cumin, chile powder, and paprika and cook briefly. Return the meat,
> cover with water and bring it to a boil. Taste and add salt, then cover
> and set it to simmer for a couple of hours. Thicken as needed with
> cornmeal or stale tortillas.
> Serve with sour cream or cottage cheese, diced onions and, of
> course, beer.
>
> Like all good chilis this is best made a day in advance and reheated.
>
> David Cook
>