Original San Antonio Chili

Recipe Ingredients

1/2 lb	227g / 8oz	Suet
2 lbs	908g / 32oz	Lean beef shoulder
1 lb	454g / 16oz	Lean pork shoulder
3/4 cup	46g / 1.6oz	Flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
3		Onions - chopped
6		Garlic - minced, or 1 tsp.
1 1/2		Beef stock or canned beef br
4		Dried ancho peppers*
1		Dried pastilla pepper*
1		Dried casbel pepper*
1 tablespoon	15ml	Crushed cumin seeds or ground

Recipe Instructions

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 paper 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 and 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 S 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 Tbs of chili powder.

Chuck wagon cooks from around San Antonio were mighty proud of their chili and mighty set in their ways of puttin' peppers in and leavin' beans out. But San Antonio 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. From "Famous Chili Recipes From Marlboro Country".

Source:
Arizona Magazine 1/94

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