SAN ANTONIO CHILI RECIPES

Name: Original Texas-style Chili
Prep time: 30 min
Cook time: 1 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs lean beef, preferably stewing meat; 2 oz beef suet, or substitute vegetable oil; 3-6 Ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, cooking water reserved, or 3-¬6 tbsp of chili powder or ground chile; 1 tsp oregano; 1 tbsp crushed cumin seed; 1 tbsp salt; 1 tbsp cayenne pepper; 1 tbsp Tabasco sauce; 2-4 minced garlic cloves, to taste; 2-4 extra Ancho chile pods; 2 tbsp masa harina or cornmeal

ORIGINAL TEXAS-STYLE CHILI AUTHENTIC RECIPE | TASTEATLAS

Original Texas-style Chili Authentic Recipe | TasteAtlas image

Adapted from 1953 A Bowl of Red by Frank X. Tolbert, a Texas journalist and historian, this recipe follows the rules of a true, original chili, meaning no beans, no tomatoes, no onions, and no “fillers”. The chile pods are precooked then added to the dish and, if desired, for extra spiciness, more chile pods can be added a few minutes before the meal is finished.

Provided by TasteAtlas

Prep Time 30 minutes

Cook Time 1 hours 45 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 lbs lean beef, preferably stewing meat
2 oz beef suet, or substitute vegetable oil
3-6 Ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, cooking water reserved, or 3-¬6 tbsp of chili powder or ground chile
1 tsp oregano
1 tbsp crushed cumin seed
1 tbsp salt
1 tbsp cayenne pepper
1 tbsp Tabasco sauce
2-4 minced garlic cloves, to taste
2-4 extra Ancho chile pods
2 tbsp masa harina or cornmeal

Steps:

In a grill pan cook suet, then remove when it has melted. In
In two or three batches sear the beef meat, then transfer to a large pot with pepper pods and together with as much cooking liquid to prevent the meat from burning—two inches of liquid above the meat is just about right.
Bring that to a boil and then simmer for 30 minutes after which you will add in all of the ingredients except Masa and Anchos. Cover the pot and leave to simmer for another 45 minutes while occasionally stirring.
While it’s cooking, remove the grease on top and adjust the seasonings. Add extra stemmed and seeded Ancho pods (not chopped) if you’d like the taste to be hotter.
To thicken the liquid, add Masa Harina and simmer for another 30 minutes or until the meat is tender.

ORIGINAL TEXAS-STYLE CHILI AUTHENTIC RECIPE | TASTEATLAS

Original Texas-style Chili Authentic Recipe | TasteAtlas image

Adapted from 1953 A Bowl of Red by Frank X. Tolbert, a Texas journalist and historian, this recipe follows the rules of a true, original chili, meaning no beans, no tomatoes, no onions, and no “fillers”. The chile pods are precooked then added to the dish and, if desired, for extra spiciness, more chile pods can be added a few minutes before the meal is finished.

Provided by TasteAtlas

Prep Time 30 minutes

Cook Time 1 hours 45 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 lbs lean beef, preferably stewing meat
2 oz beef suet, or substitute vegetable oil
3-6 Ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, cooking water reserved, or 3-¬6 tbsp of chili powder or ground chile
1 tsp oregano
1 tbsp crushed cumin seed
1 tbsp salt
1 tbsp cayenne pepper
1 tbsp Tabasco sauce
2-4 minced garlic cloves, to taste
2-4 extra Ancho chile pods
2 tbsp masa harina or cornmeal

Steps:

In a grill pan cook suet, then remove when it has melted. In
In two or three batches sear the beef meat, then transfer to a large pot with pepper pods and together with as much cooking liquid to prevent the meat from burning—two inches of liquid above the meat is just about right.
Bring that to a boil and then simmer for 30 minutes after which you will add in all of the ingredients except Masa and Anchos. Cover the pot and leave to simmer for another 45 minutes while occasionally stirring.
While it’s cooking, remove the grease on top and adjust the seasonings. Add extra stemmed and seeded Ancho pods (not chopped) if you’d like the taste to be hotter.
To thicken the liquid, add Masa Harina and simmer for another 30 minutes or until the meat is tender.

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