Original San Antone Chili
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Original San Antone Chili
  Chili    Tex-mex  
Last updated 6/12/2012 12:47:16 AM. Recipe ID 7900. Report a problem with this recipe.
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      Title: Original san antone chili
 Categories: Tex-mex, Chili
      Yield: 4 Servings
 
    1/2 lb Suet
      2 lb Lean beef shoulder
      1 lb Lean pork shoulder
    3/4 c  Flour
      1 ts Salt
    1/2 ts Pepper
      3 ea Onions, chopped
      6 ea Cl Garlic, minced, or 1 tsp.
  1 1/2 qt Beef stock or canned beef br
      4 ea Dried ancho peppers*
      1 ea Dried pastilla pepper*
      1 ea Dried casbel pepper*
      1 tb Crushed cumin seeds or groun
 
  Fat grams    per serving:              Approx. Cook Time: 4 hrs Fry
  suet in a large heavy kettle. Remove suet and discard. Cut meat into
  1/2 inch cubes. Combine flour, salt and pepper in brown papper bag.
  Add meat and shake to coat. save remaining flour. Sear floured meat
  in hot fat, stirring to prevent sticking. Add onions and garlic; cook
  and stir until soft. Add beef stock or broth and bring to a boil;
  then reduce heat aand simmer slowly while preparing peppers Wash
  peppers under cold running water; remove stems and seeds. Put in a
  sauce pan; cover with water and boil for 5 minutes. Let steep 10
  minutes. Lift out peppers and grind or puree, adding 1  cups water
  in which peppers were cooked. Add to meat, cover and simmer 2-3 hours
  or until meat is tender. Grind cumin seeds in a mortar and pestle or
  a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour
  saved from browning meat (about  cup) with cold water; add to chili
  and cook 3 to 5 minutes to thicken. Makes about 2  quarts. *If these
  peppers are unavailable, substitute 4 to 6 Tbsp.s of chili powder.
  Chuck wagon cooks from around San Antone were mighty proud of their
  chili and mighty set in their ways of puttin' peppers in and leavin'
  beans out. But San Antone Chili sure stuck to your ribs, and even if
  you liked beans, you didn't complain. At least not where the cook
  could hear you. 




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Recipe ID 7900 (Apr 03, 2005)

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