Wednesday, January 30, 2013

A Bowl of Red

Texas Red Chili
This is chili weather.  Light a fire and put your feet up while this simmers away.  Maybe enjoy a good book.  I'm reading Neil Young's new book, Waging Heavy Peace.  But any subversive literature will do!
This is the real deal!  Don't omit the pork and let the chili simmer until it breaks!
1/2 White onion, chopped fine
3 Cloves Garlic, finely minced
1 Tbl. Canola oil
1-1/2 Lbs. Ground beef (ask for chili grind) or rough chopped sirloin
1/2 Lb. Ground pork
1/4 Cup Ancho chile powder, mild New Mexico Chile powder, or Paprika
2 tsp. ground Cumin
1 tsp. Mexican oregano
1/2 tsp. cayenne pepper
1 28oz. can Chicken broth
1 8-OZ Can Tomato sauce
1 bottle beer

Roux (1/2 Cup or so)

Salt to taste

Sauté the onion and garlic, in the oil, in a large frying pan until soft, but not browned.  Add the meat and continue cooking until brown. Add the chili powder, cumin, oregano and cayenne pepper and stir well.  Then add the chicken broth and tomato sauce and stir well.  Bring to a boil over medium high heat for 15 minutes. Reduce heat to low and simmer for an hour, stirring often.  If thin bring to full boil and work in roux to desired thickness. If it gets too thick add a little more beer.  Serve in big bowls with Ice-cold Lone Star beer, cheddar cheese, chopped white onion, and saltine crackers.
Serves 6

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