Prep 1 hr
Cook 0 mins
One of the best most authentic chilis I've ever tasted.
- 6 dried ancho chiles
- 8 dried red chilies
- 3 1⁄2 cups boiling water
- 1⁄2 lb suet
- 3 lbs lean beef or 3 lbs venison
- 3 bay leaves, Crumbled
- 1 tablespoon cumin seed
- 2 tablespoons garlic, Chopped
- 4 teaspoons dried oregano
- 3 tablespoons paprika
- 1 tablespoon sugar
- 1 tablespoon salt
- 3 tablespoons cornmeal
- 1 teaspoon cayenne
- pinto beans, Cooked
- 9 cups cooked rice
- Under cold running water, pull the stems off the ancho and red chilies.
- Tear the chilies in half and brush out their seeds. With a small sharp knife, cut away any large ribs. Crumble the chilies coarsely, drop them into a bowl, and pour the boiling water over them. Let them soak for at least 30 minutes, then strain the soaking liquid through a sieve set over a bowl and reserve it. Set the chilies aside.
- In a heavy 5- to 6-quart casserole, cook the beef suet over moderate heat, stirring frequently until it has rendered all its fat. With a slotted spoon, remove and discard the suet bits. Pour off all but about 1 cup of the fat remaining in the pot.
- Add the venison or beef cubes to the casserole and, stirring constantly, cook over moderate heat until the pieces of meat are firm but not brown. Add 2l/2 cups of the reserved chili-soaking liquid and bring it to a boil over high heat. Drop in the bay leaves and reduce the heat to low simmer partially covered for 1 hour, stirring the mixture from time to time.
- Meanwhile, place the cumin seeds in a small ungreased skillet and, sliding the pan back and forth frequently, toast the seeds over low heat for 10 minutes. Drop the seeds into the jar of an electric blender and blend at high speed for 30 seconds. Turn off the machine, add the ancho and red chilies, the remaining chili-soaking liquid, the garlic, oregano, paprika, sugar and salt, and blend again at high speed until all of the ingredients are reduced to a smooth puree.
- When the meat has cooked its allotted time, stir in the chili puree Simmer partially covered for 30 minutes. Then, stirring constantly, pour in the cornmeal in a slow stream and cook over high heat until the chili comes to a boil and thickens lightly. Taste the chili for seasoning and add the ground hot red pepper if desired.
- Serve the chili from the casserole or from a heated tureen. Mound the pinto beans and the rice in separate bowls and present with the chili.