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Texas Red Chili
From: Bonnie Napoli
1
6
1
2
2
1
1
4
2
/4 lb. suet, finely chopped
lbs. lean beef, coarsely cubed
cup chili powder
tbsp. cumin powder
tbsp. oregano
tbsp. salt (optional or to taste)
to 2 tbsp. cayenne pepper (to taste, but the more the better)
cloves garlic, minced (again, to taste, but the more the better)
quarts beef stock or canned beef broth
½
½
cup masa harina or cornmeal
cup cold water
Fry suet in deep cast-iron skillet until crisp (you can use your non-stick skillet if you
must). Add beef, about 1 lb. at a time, and brown, stirring as it cooks. Remove each
pound after browning. When all meat is browned, return it to the skillet. Add seasonings
and beef stock. Cover and simmer 1 ½ - 2 hours. Skim off fat if you are so inclined.
Combine masa or cornmeal with cold water and stir thoroughly into chili. Simmer 30
minutes.
Makes about 3 3/4 quarts, and is even better reheated as leftovers.
All the simmering can be done on a blazing wood stove on a cold, blustery day. The
browning of the meat works best on the kitchen stove.
About the Author: Bonnie Napoli, author of SHADOWS OF THE ECLIPSE (available
at www.starpublications.com ) is an award-winning author who prefers writing to
cooking any day! She lives in the northwest corner of Connecticut where blustery
winters abound, thus easy, one pots meals that cook themselves on the ever-going wood
stove are her favorites. Excepting take-out, of course. Thankfully, her husband doesn't
mind, and her two children are grown and gone. Her four cats will eat anything. She
collects Blue Ridge Pottery, which they eat off of only on holidays, when she does slave
over the kitchen stove.
Author's URL: http://www.bonnienapoli.com
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