Authentic 1840 Texas Chili
- Ready In:
- 2hrs 20mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 2 lbs coarsely chopped fatty beef (NOT lean)
- 2 ounces animal fat (bacon grease is best, but suet is in theme)
- 2 garlic cloves, minced
- 1 large chopped onion
- 3 -5 tablespoons chili powder
directions
- Render the fat to liquid.
- Add the beef, and brown lightly, then add onions and garlic.
- (IMPORTANT Do NOT drain the fat or drippings).
- Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
- Continue over low heat for at least two hours, stirring every 30 minutes.
- Add salt to taste, though it doesn't need much.
- If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
- Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
- After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .
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RECIPE SUBMITTED BY
<p>Contractor/Regional Manager <br />Favourite Cookbook Our Heritage Mennonite cookbook purchased in 1980, with family style recipes from the Canadian Prairies. <br /><br />Love cooking, fishing, golf and gardening, but my best day will always be when all the kids are home, and I get to feed them...</p>
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