Authentic Texas Border Chili

Name: Authentic Texas Border Chili
Cook time: P4H
Total time: P4H
Yield: 12
Cuisine: Mexican
Ingredients: tomatoes; onions; oregano; paprika; garlic; beef, shank; butter; scallions, spring or green onions; sweet bell peppers; serrano chiles; chorizo sausage; garlic; salt; dried red chiles; dried red chiles; cumin seeds; beer; water

Submitted by beth v

YIELD

12 servings

PREP

15 min

COOK

4 hrs

READY

4 hrs

Ingredients

MEDIUM TOMATOES

LARGE ONIONS
chopped

TEASPOON OREGANO
preferably Mexican

TEASPOONS PAPRIKA

CLOVES GARLIC
minced

POUNDS BEEF, SHANK
coarsely ground *

TABLESPOON BUTTER
or lard or bacon drippings

BUNCHES SCALLIONS, SPRING OR GREEN ONIONS
chopped *

EACH SWEET BELL PEPPERS
cored seeded and chopped

EACH SERRANO CHILES
fresh *

POUND CHORIZO SAUSAGE
or hot, non-italian

CLOVES GARLIC
minced

TEASPOONS SALT

TABLESPOONS DRIED RED CHILES
hot, ground

TABLESPOONS DRIED RED CHILES
mild, ground

TABLESPOONS CUMIN SEEDS

BEER *

WATER *

Directions

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℉ (150℃) 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.