Secret Recipes

Authentic Texas Border Chili

• 3 medium tomatoes
• 1 large Bermuda onion, finely chopped
• 1/4 tsp dried Mexican oregano
• 2 tsp paprika
• 5 large garlic cloves, finely chopped
• 1 (4 lbs) beef shank, coarsely ground
• 1 Tbsp lard, butter or bacon drippings
• 4 scallions, chopped
• 5 green bell peppers, chopped
• 5 fresh Serrano chiles, chopped
• 1 lbs chorizo sausage or hot non-Italian sausage
• 4 medium garlic cloves, finely chopped
• 2 tsp salt
• 4 Tbsp ground hot red chile
• 4 Tbsp ground mild red chile
• 3 Tbsp cumin seeds
• 1 bottle beer
• 1/2 cup water

Purée the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

Place the cumin seeds in a 300°F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.

Servings:

16