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Frank X Tolbert's Original Bowl Of Red

Yield: 1 Servings

3 lb beef,Lean
1/8 lb rendered beef kidney suet
1 t each oregano,cumin powder,
1 salt,cayenne pepper, and
1 tabasco
3 T chile powder (optional)
4 hot chile peppers
2 cloves of garlic,Chopped
2 t masa harina

Texas chili is meat and spices and that's it. The legendary Wick Fowler added a little tomato sauce to his to thicken it, but actual tomatoes and onions do not appear, nor do beans. If you must have beans, you cook them in a separate pot and people can serve them with the chili as much as they like.
sear beef in a 4qt+ dutch oven or skillet. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water, I use beer). Simmer for 30 min.
Add spices and garlic, bring to boil, lower heat and simmer for 45 minutes. Add more liquid only to keep the mix from burning.
Skim off as much grease as you can, and add masa harina. Simmer for another 30 minutes. Taste and adjust spices if necessary.
This is spicy chili, so leave out some of the spicy stuff in the beginning if you prefer a milder chili.

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