Buzzard's Breath Chili
Submitted by ceciliaharsch
Buzzard’s breath chili is a big-batch, no-beans Texas chili: a mountain of ground beef simmered with pure ground red chile, cumin and oregano, thickened with masa harina. A bold, meaty bowl of red for a crowd.
YIELD
30 servingsPREP
10 minCOOK
2 hrsREADY
2¼ hrsWith a name like that, you know this chili means business. It’s a big-batch, Texas-style bowl of red, built on a serious quantity of ground beef and chuck, no beans in sight (though you can add them if you must).
The heat comes from pure ground dried red chile rather than a generic chili powder, which gives a cleaner, deeper, more authentic kick. Cumin and oregano round it out, and it all browns together with the meat to bloom the spices.
Masa harina is the secret to its body. Stirred in at the end, the corn flour thickens the chili to your liking and lends a subtle toasted-corn flavor you don’t get from regular thickeners.
A long, slow simmer melds everything into something rich and meaty. It makes a huge pot, so it’s built for a crowd, a cook-off, or stocking the freezer. Like all chili, it’s even better the next day.
Pro Tips
- Brown the beef with the spices to bloom them and build a deep, meaty flavor.
- Stir the masa harina in gradually to reach your desired consistency, mixing well to avoid lumps.
- Use pure ground red chile, not just chili powder, for cleaner, more authentic heat.
- It’s a big batch that freezes well, so portion and stash the extras.
Variations
- Add canned kidney or pinto beans if you like beans in your chili.
- Adjust the ground chile up or down to set your heat level.
- Serve with cheese, onions, and cornbread, or over rice.
Ingredients
Directions
Melt the lard, butter, or bacon drippings in a large heavy pot over heat.
Add the onions and cook until they are translucent.
Combine the beef with the garlic, ground chile, cumin, and oregano.
Add this meat-and-spice mixture to the pot with the onions.
Break up any lumps with a fork and cook, stirring occasionally about ½ hour, until the meat is evenly browned.
Add the tomato sauce, water, salt, and optional parsley.
Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
Stir in the corn flour(masa harina) to achieve the desired consistency.
Cook 10 minutes longer, stirring.
Taste and adjust seasonings.
Note: You can always add canned kidney beans or pinto beans.
Comments
Thanks for the info.