|2 pound Steak, cheap -(not too fatty)
|1 pound Tomatoes, stewed
|1 pound Tomatoes, whole
|1/2 pound Tomato sauce
|1 cup Water (or beer)
|1/4 cup Chili seasoning -(see note below)
|1 large Red onion, -chopped coarse
|2 cloves Garlic -minced or crushed
|2 medium jalapeno peppers -(fresh), seeded and minced (up to 6)
|2 medium Arbole or serrano peppers (dried) whole (up to 6)
|3 medium Anaheim or California -(large) chilis, -chopped coarse
|1 large Bell pepper, red or green (optional)
|2 tablespoons Brown sugar
|1 teaspoon Salt
|2 teaspoon Black pepper
|4 tablespoons Masa flour
|2 cup Pinto beans, cooked
Preparation / Directions:
Trim the meat of all visible fat. If there is a large
strip of fat on one side of the meat, save it whole.
Cut meat into 1/4-inch cubes and brown it in a frying
In a large chili pot, place tomatoes, tomato sauce and
water or beer. Bring to a slow boil. Add the meat,
chili seasoning, onion, garlic, peppers, sugar, salt
and pepper. If you are using the optional bell pepper,
cut it into 1-inch strips and add them now. If you
have that large piece of steak fat, add it now; if
not, add about 1 T of cooking oil. Cover and reduce
heat, simmer at least one hour (two to three is
better) stirring occasionally. At the end of the
simmering remove and discard the piece of steak fat.
* A hearty (and hot) Texas-style chili -- This is a
chili traditional in our Super-Bowl Sunday
festivities. It has won several "no holds barred" (non
ICS) chili cookoffs where there are no specific rules.
It is the result of countless changes and adjustments
of a small group of chili aficionados (aka
chiliheads). Note: there is a range of peppers
specified, you may adjust the "temperature" of the
resultant chili, mild if you use the low end, or
nuclear if you use the high end (we do!).
* Mix the masa flour with about 1/4 cup water and add
to chili pot along with the pinto beans (or any kind
you prefer). Simmer an additional 30 minutes. Serve.
If you have made the nuclear version, make sure there
is plenty of beer on hand.
* For chili seasoning, we make up batches consisting
of 8 parts chili powder, 2 parts ground cumin, and 1
part crushed (not ground) cayenne peppers.
: Time: 30 minutes preparation, 1 1/2 to 3 hours