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North Texas Red Chili



Yield: 50 Servings

1 pt tequila
10 md jalapeno peppers
15 md ancho chili peppers
3 md chipotle peppers
10 md japanese peppers
30 cloves garlic --,Minced
30 lb stew meat --,Lean
1 c flour
4 c chili powder
6 c beef bouillon
3 qt beer -- light
4 T coriander --,Ground
6 T cumin
4 T oregano
1 T sugar
2 T salt
5 T masa harina


Discard seeds and veins from dried peppers. Cover peppers with water and boil for fifteen minutes, then cover pot and let sit.
Chop seeded and deveined jalapenos into small bits. Set aside.
Lightly saute garlic in bacon drippings (or cooking oil) over medium heat. Do not brown. Transfer to kettle.
Brown meat a handful at a time in the pan used for the garlic. Turn frequently with a spatula. Do not crowd, or meat will steam. Transfer to kettle.
Sift flour and chili powder together. Combine with meat. Stir with a large wooden spoon (or small boat paddle) until meat is lightly coated.
Remove cooked chili peppers from liquid and mash into a paste. Save liquid. Add all peppers (including the jalapenos) to kettle.
Add beef broth, chili cooking liquid, and two and a half quarts of the beer to the kettle. Bring to a boil over medium heat. Stir frequently to avoid sticking. Liquid should be at least two or three inches above meat. Add more beer (or even water) if necessary.
Reduce heat to a strong simmer, then add other seasonings. Rub cumin seeds, oregano, and coriander between your hands over the kettle.
Cook over low heat, partially covered, until meat just begins to fall apart. This should take two and a half to three hours. Stir
frequently. Cool the chili, refrigerate overnight, and skim the grease off the top of the kettle the next morning. Leave it out of the refrigerator for a couple of hours before starting to heat it up. Warm slowly over a very low fire before serving. Stir a lot to make sure it doesn't stick.













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