Texas Red Chili

This is an authentic Texas chili.
It even complies with Texas law (which prohibits making chili with beans).
This one is reputed to be an authentic re-creation of chili as served to
drovers and hands in the days of the trail drives, where chili originated.

3 lbs boned beef chuck, cut into 1/2" cubes and trimmed of fat
2 Tbsp lard
6 dried ancho peppers
1 1/2 doz. pequin chiles
2 cups cold water
3 cups water
1 Tbsp cumin seeds, crushed
2 tsp. salt
2 tsp. ground cayenne pepper
2 cloves garlic, peeled and crushed
2 Tbsp Masa Harina (corn flour)
corn or flour tortillas (see below)

In a large skillet, over moderately high heat, add the lard and brown the
beef in small batches. Transfer the cooked meat to a large pot using a
slotted spoon; set aside. Wash the Ancho peppers in cold water and discard
the stems and seeds. Tear the Ancho peppers into 2" pieces. Place the
pieces in a small sauce pan with the first measure of (cold) water, cover
and simmer 20 minutes. Drain, reserving the cooking water. Peel the skin
from the Ancho peppers. Remove any stems from the Pequin chiles and place
in the work bowl of a food processor along with the Ancho peppers. Add the
reserved water and puree with short pulses. Mix the pepper puree into the
beef. Add the second measure of water and bring to a boil over high heat.
Cover and reduce heat to a slow simmer for 30 minutes. Stir in all the
remaining ingredients except the masa harina. Cover and simmer 45 minutes.
Mix in the masa harina, cover, and reduce heat to the low. Cook 30 minutes
longer, stirring occasionally so that the mixture doesn't stick. If too
thick, thin with small amounts of boiling water. Serve with warm corn or
flour tortillas. Servings: 6

Corn Tortillas

1 1/2 cups masa harina (corn flour)
2 tsp. salt
2 tsp. lard
1 1/4 cups water

In a medium-size bowl, stir together masa harina and salt. In a small pan
over high heat, bring lard to a boil and stir until melted. Pour into the
masa harina and blend well with a fork and pastry blender. Knead on
lightly floured board until smooth, about 5 minutes. Divide dough into 12
pieces and roll into a ball about 1-inch thick in diameter. Cover balls
with plastic so they don't dry out. One at a time, roll each ball out
between 2 pieces of waxed paper or place in a tortilla press. Heat a large
cast iron or heavy skillet over high heat until very hot. Place dough in
skillet. Cook on one side about 30 seconds, then flip and brown on second
side, about 30 seconds. Keep warm in cloth towel until others are
finished.

Flour Tortillas

4 cups All-purpose flour
2 Tbsp Lard
1/2 cup Warm Milk
1 Tbsp Baking powder
1 tsp. Salt

Mix all the dry ingredients and sift. Mix in lard and add the warm (not
hot) milk gradually. Knead on lightly floured board until smooth, about 5
minutes. Divide dough and roll into balls about 1-inch thick in diameter.
Cover balls with plastic so they don't dry out. One at a time, roll each
ball out between 2 pieces of waxed paper or place in a tortilla press.
Heat a large cast iron or heavy skillet over high heat until very hot.
Place dough in skillet. Cook on one side about 30 seconds, then flip and
brown on second side, about 30 seconds. Keep warm in cloth towel until
others are finished.

--
William Barfieldsr

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/