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Genuine Texas Red Chili (Rio Llano Variety)

Yield: 6 Servings

1 1/3 Kg lean beef (or venison)
170 1/8 g pearl (or lone star beer *)
85 g tomato paste
29 2/3 ml cumin seeds,Ground
14 3/4 ml ground. oregano leaves
3 md cloves garlic,crushed
1 med. onion,finely chopped
14 3/4 ml salt
6 long red chili pods

In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until light grey in color, and add tomato paste. Stir and simmer for a few minutes, then add spices (which have been ground in perfectly dry blender at high speed), garlic, onion and salt. Stir thoroughly and remove from heat.
Remove stems and seeds from chili pods and boil in covered saucepan with 3 cups water for 15 minutes. Remove peppers and water to blender and blend into thick sauce. Add sauce to meat and simmer 2 hours. Serves 4 to 6.
If chili needs thickening, up to 15 Ml of Masa Harina (corn flour) may be added. This adds a unique Mexican flavor. If chili is too thick, additional water may be added, but add slowly and cautiously.
For low calorie or greaseless chile, use very lean meat and never add suet.
If additional "caliente" is needed, while chili is simmering, add ground cayenne pepper or Tabasco sauce.
* Pearl & Lone Star are Texas beers -- a bottle of Foster's would probably work just as well (I'm assuming you're calling from Oz).
A word about chili peppers -- chili peppers, the real secret to good chili, can be found in many varieties, all rich in vitamins A and C. Long Red Anaheims are mildly hot, and the many Mexican varieties or Anchos, are usually deeper in color and more pungent. Chili Pisado is a very mild pepper usually found in dried form which provides almost no heat, but is rich in flavor and color. They may be used in combination with the small red very pungent Jap Chilies. A combination of mild and hot peppers may be necessary to get the desired red color and hotness.
Fresh or dried pods may be used, as well as ground chili peppers or chili powder (not to be confused with commercial chili powders, many of which are blends containing additional spices; check ingredients on label). Use chili powder only when nothing else is available since the powdering process seems to leave a slight bitter taste.

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