ORIGINAL TEXAS-STYLE CHILIPlease note that the late Mr. Tolbert, who literally wrote the book on chili, did use Tabasco in the recipe. Tabasco should not be added to chili after the cooking is done because A) it is too sweet and B) properly made chili will already be nice and spicy.
from A Bowl of Red by Frank X. Tolbert3 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. chili powder or ground chilis)
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
Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (Use oil for low cholesterol, less grease.) Place meat in large pot with pepper pods and as much of the pepper liquid as you think you'll need to keep the meat from burning. About two inches of water rising above the meat is usually right. Bring to a boil and then simmer for 30 minutes. Add rest of 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 which have been stemmed and seeded, but not chopped. Add Masa Harina to thicken liquid. Simmer for another 30 minutes until the meat is tender.
If one wishes to experience a fairly accurate bowl of Texas chili without going to the trouble of making it from scratch as above, the Wick Fowler's "Four Alarm" brand chili kit (available at supermarkets nationwide) is an acceptable substitute.
Remember: NO BEANS