Texas/Two Fingers Chili
Yield
4 servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
vegetable |
|
| 3 | pounds |
beef
coarse grind |
|
| 2 | each |
garlic cloves
|
|
| 5 | tablespoons |
red hot chili pepper, dried
mild, ground |
|
| 1 | tablespoon |
cumin
|
|
| 1 ½ | teaspoons |
cayenne pepper
|
|
| 1 | tablespoon |
oregano
dried |
|
| 1 | tablespoon |
salt
|
|
| 2 | cups |
tequila
|
* |
| 6 | cups |
water
|
|
| ½ | cup |
cornstarch
|
|
| 2 | tablespoons |
chile caribe
|
* |
| 1 | teaspoon |
red hot pepper sauce
liquid |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
vegetable |
|
| 1.4 | kg |
beef
coarse grind |
|
| 2 | each |
garlic cloves
|
|
| 75 | ml |
red hot chili pepper, dried
mild, ground |
|
| 15 | ml |
cumin
|
|
| 7.5 | ml |
cayenne pepper
|
|
| 15 | ml |
oregano
dried |
|
| 15 | ml |
salt
|
|
| 473 | ml |
tequila
|
* |
| 1.4 | l |
water
|
|
| 118 | ml |
cornstarch
|
|
| 3E+1 | ml |
chile caribe
|
* |
| 5 | ml |
red hot pepper sauce
liquid |
|
Directions
Heat the oil in a large heavy pot over medium-high heat.
Add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina).
Bring to a boil, then lower the heat and simmer, uncovered, for about 1½ hours.
Taste and adjust seasonings.
If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for ½ hour longer.
