Real Texas Chili

Course : Chili
Serves: 1
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3 pounds boneless beef stew meat or 6 ounces beef suet -- (hard white animal fat); cut into pieces
3 cloves garlic crushed
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons chili powder
8 tablespoons masa harina -- (corn flour)
6 cups hot water
2 tablespoons vinegar
2 teaspoons instant beef bouillon; -- (or 2 cubes)
1 medium single red chilies; crushed or dried and chopped

Preparation / Directions:

Remove gristle and most of fat from meat; cut into 1/2 inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skillet or heavy kettle and render it (cook until fat melts). Discard the residue. Add meat to hot fat and sauté until lightly browned. Add garlic, salt, black pepper and chili powder. Mix well a let seasonings permeate meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly until smooth. Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili. If chile becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface (you can refrigerate overnight and scrape hardened fat off before reheating). Note: Because of health concerns, many chili cooks substitute a small amount of vegetable oil or shortening for rendered beef suet, which is a highly saturated fat. Present with pinto beans and chopped onion on the side to mix in as desired. Serve with crackers, tortilla chips, warmed flour tortillas or corn bread.

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