Authentic Texas Border Chili
Yield
12 servingsPrep
15 minCook
4 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
tomatoes
|
|
| 1 | large |
onions
chopped |
|
| ¼ | teaspoon |
oregano
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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
tomatoes
|
|
| 1 | large |
onions
chopped |
|
| 1.3 | ml |
oregano
preferably Mexican |
|
| 1E+1 | ml |
paprika
|
|
| 5 | cloves |
garlic
minced |
|
| 1.8 | kg |
beef, shank
coarsely ground |
* |
| 15 | ml |
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 |
*
|
| 453.6 | g |
chorizo sausage
or hot, non-italian |
|
| 4 | cloves |
garlic
minced |
|
| 1E+1 | ml |
salt
|
|
| 6E+1 | ml |
dried red chiles
hot, ground |
|
| 6E+1 | ml |
dried red chiles
mild, ground |
|
| 45 | ml |
cumin seeds
|
|
| 0 |
beer
|
*
|
|
| 0 |
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.
