Belly's Texas Chili

Course : Chili
Serves: 1
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Ingredients:

3 tablespoons bacon grease
3 pounds beef brisket or lean roast -- ground coarse
1 medium onion -- chopped fine.
3 cloves garlic
6 ounces tomato paste
3 tablespoons cumin
1 tablespoon oregano
1 tablespoon salt
1 tablespoon black pepper
12 ounces bott dark Mexican beer -- up to 12
8 medium red dried chiles (to taste)
3 cups water
1 tablespoon Masa Harina -- (1 to 2)
1 tablespoon cayenne pepper
 

Preparation / Directions:

In large cast iron kettle, heat bacon grease, add meat, onion, garlic and sauté till meat is gray. Stir in tomato paste, add cumin, oregano and stir into meat well, add beer, stir well and remove from heat and let set while you fix the rest. Remove stems and seeds from dried chili pods, boil in a covered saucepan with 3 cups of water for 15 minutes, put peppers and water into blender and blend into a thick sauce, add salt pepper and cayenne pepper to sauce, stir well into meat, simmer over low heat 2 or 3 hours add masa harina last 15 minutes, taste and adjust seasoning as need, add more beer or water if it too thick, serve with cornbread, chopped green onion and grated cheddar cheese.. A Dark Mexican Beer is good too, but unsweetened Tea or a Dr Pepper will do.


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