Title: Authentic Texas Border Chili
Categories: Chili Bean Sausage
Yield: 12 Servings
| 3 | | Tomatoes,med |
| 1 | | Onion,Burmuda,lg,fine chop |
| 1/4 | ts | Oregano,dried,pref. Mexican |
| 2 | ts | Paprika |
| 5 | | Garlic cloves,lg,fine chop |
| 4 | lb | Beef shank,coarse grind |
| 1 | tb | Lard,butter,or bacon dripins |
| 4 | | Scallions,in bunches,chopped |
| 5 | | Bell pepper(s) |
| 5 | | Serrano chiles,fresh |
| 1 | lb | Chorizo sausage or |
| 1 | lb | Sausage,hot,non-Italian |
| 4 | | Garlic cloves,med,fine chop |
| 2 | ts | Salt |
| 4 | tb | Red chile,hot,ground |
| 4 | tb | Red chile,mild,ground |
| 3 | tb | Cumin seeds |
| | | Beer |
| | | Water |
1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture into
a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon
drippings in a heavy skillet over medium heat. Add the scallions, bell
peppers, serrano chiles, sausage, and the remaining garlic, and cook until
the onions are translucent and the sausage is browned.~ 3. Place the cumin
seeds in a 300' oven for a few minutes until lightly browned. Remove seeds
from the oven and crush them with a mallet. Stir the vegetables into the
beef and tomato mixture. Add the salt ground chile, cumin, and enough water
or beer to cover. Bring to a boil over medium-high heat, then lower the
heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~