Texas Red Chili
""Chili pangs" could strike anyone whenever the skies got gray and the wind turned cold. A plate of Texas Red Chili was a sure cure. Hot and Hearty, it is the kind of chili that warms a cowhand's belly and brought them back for more. by Marlbore Country.
Our family enjoy this spicy chili on those cold winter days and nights!"
- Ready In:
- 3hrs
- Ingredients:
- 11
- Yields:
-
4 Quarts
ingredients
- 1⁄4 cup suet, finely chopped (we use 1/4 to 1/2 cup cooking oil)
- 6 lbs lean beef, coarsely cubed
- 1 cup chili powder (about 4 1/2 ozs.)
- 2 tablespoons ground cumin
- 2 tablespoons ground oregano
- 1 -2 tablespoon salt (to taste)
- 1 -2 tablespoon cayenne pepper
- 4 garlic cloves, minced
- 2 quarts beef broth
- 1⁄2 cup cornmeal
- 1⁄2 cup cold water
directions
- Fry suet in Chili Kettle until crisp.
- Then add beef, about a 1 pound at a time, and brown, stirring as it cooks.
- Remove each pound after browning.
- When all meat is browned, return it to the Kettle and add seasonings and beef broth.
- Cover and simmer 1 1/2 - 2 hours.
- Skim off fat.
- Combine cornmeal with cold water and stir thoroughly into chili.
- Simmer 30 minutes.
- Makes about 4 quarts.
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RECIPE SUBMITTED BY
<p>A full-time Oil Painter/Artist, studio in my home, I go out once a week to paint or sketch for new ideas of water reflections, brooks, old barns and landscapes scenes of New England. <br />My wife works out as a secretary for the state, will be retiring this year.<br />I also enjoy looking for lots of new recipes to try, by getting them from different sites on the web! <br />We try many first, them pass them onto our families and friends. <br />Many times we use them as guinea pigs and so far so good, they tend to like everything that we had made!</p>
