Pegleg Shorty's Chili

This is a bowl of red in the Texas tradition: no beans, no tomatoes, no fillers. Just coarse ground beef, a mountain of chili powder, and enough spice to remind you what chili was supposed to taste like before everybody started tossing in kidney beans.

Ground suet is the old-timer’s secret. It renders down during the long simmer, adding body and a richness to the broth that lean beef alone can’t deliver. You won’t see chunks of fat in the finished bowl. It melts into the sauce and makes everything silkier.

Coarse-ground beef is key. Fine ground beef turns into a mushy paste over an hour of cooking. Coarse ground holds its texture and gives each bite some real chew.

Pro Tips

• Brown the meat in batches to get real color on it. This isn’t a stew where you dump everything in and hope for the best.
• Stir frequently in the first 15 minutes to break up any clumps and distribute the spices evenly.
• Check the bottom of the skillet as it cooks down. The chili thickens and can stick and burn if you forget about it.
• Let it rest off heat for 10 minutes before serving. The fat redistributes and the flavors settle.

Variations

• Swap some of the chili powder for ancho chile powder or guajillo powder for a more complex heat.
• Add a bottle of dark beer with the water for a deeper, maltier base.
• Top with diced raw onion, shredded cheddar, and a squeeze of lime for a more loaded presentation.