FRANK X. TOLBERT’S ORIGINAL TEXAS-STYLE CHILI
2 ounces beef suet (may substitute vegetable oil)
3 pounds lean beef, preferably stewing meat
3 to 6 ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, reserved in cooking water (may substitute 3 to 6 tablespoons chili powder or ground chile)
1 teaspoon oregano
1 tablespoon crushed cumin seed
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon Tabasco sauce
2 to 4 minced garlic cloves, to taste
2 to 4 extra ancho chile pods, stemmed and seeded (but not chopped), for extra seasoning if desired
2 tablespoons masa harina or cornmeal
Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (Use oil for lower cholesterol, less grease.)
Place meat in large pot with ancho chile pepper pods and as much pepper liquid as needed to keep meat from burning (about 2 inches of water above the meat).
Bring to boil, then simmer for 30 minutes. Add remaining ingredients except masa and extra anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease.
Taste and adjust seasonings. If not hot enough to suit you, add extra ancho pods that have been stemmed and seeded but not chopped. Add masa harina to thicken liquid. Simmer another 30 minutes until meat is tender. Makes 6 to 8 servings.
Sounds good