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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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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 pan.
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.
Comments: 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 chili heads). 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.
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.
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