Philip T. Willis
2 1/2 lb Fresh kidney suet from choice beef
10 lb Choice beef round, ground coarsely
1 pt Water
1 cup Fresh garlic buttons
2 large Onions
2 can El Chico green chilies
10 tbsp Paprika
2 tbsp Oregan
3 tbsp Cumino
4 tbsp Salt
Cayenne pepper to taste
24 oz Tomato juice
12 oz Carrot juice
4 large Dried chili pods
1 1/2 cup Oyster crackers, pulverized to a fine powder
1 cup Water
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Grind suet, slowly melt in a large heavy cooking pot until liquefied. Add meat and water. Stir often to brown evenly. Combine garlic, onions, and green chilies in blender and blend into juice. Add dry seasoniongs. Add tomato and carrot juices. Stir often and simmer until meat is tender. Float dried chili pods on top. Cook about 3 hours. Near end of cooking time, prepare cracker meal by adding pulverized crackers to a cup of water, stirring into a liquid and add to chili. Stir well. Remove chili pods before serving. If possible, leave chili in pot and allow to marinate overnight - it develops the flavor.
Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1976.
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