Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Authentic Texas Border Chili

Yield: 12 Servings

3 tomatoes,med
1 onion,burmuda,lg,fine chop
1/4 t oregano,dried,pref. mexican
2 t paprika
5 garlic cloves,lg,fine chop
4 lb beef shank,coarse grind
1 T 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 t salt
4 T red chile,hot,ground
4 T red chile,mild,ground
3 T cumin seeds
1 beer
1 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.

         ©2007-2017 All rights Reserved.