Authentic Texas Border Chili

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4 hrs Prep: 15 min. Cook: 4 hrs

233 calories/serving (approx.)

Ingredients

3	medium	tomatoes
1	large	onion	chopped
1/4	teaspoon	oregano leaves	preferably Mexican
2	teaspoons	paprika
5	cloves	garlic	minced
4	pounds	beef, shank	coarsely ground
1	tablespoon	butter	or lard or bacon drippings
4	bunches	scallions, spring or green onions	chopped
5	each	sweet bell peppers	cored seeded and chopped
5	each	serrano chiles	fresh
1	pound	chorizo sausage	or hot, non-italian
4	cloves	garlic	minced
2	teaspoons	salt
4	tablespoons	dried red chiles	hot, ground
4	tablespoons	dried red chiles	mild, ground
3	tablespoons	cumin seeds
		beer
		water

Directions

1. Puree 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.

2. 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.

3. Place the cumin seeds in a 300 degree 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.

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