I don’t know if you ever heard of Frank X. Tolbert or not. Anyway he was a writer for “The Dallas Morning News”, and had a column that was a must read for most Texans living in that area. He also authored a book by the title of “A Bowl of Red”. For some reason today I thought about Frank and his book. I Googled up the book and got this recipe in his book for what he called “Original Texas Chili”. By the way, if you haven’t read “A Bowl or Red” then put it on your list as a MUST read. A fun book to read and reread.
Wendell Smith
In Lower Alabama (known as LA down here) I’m about half way between Fairhope and Foley some 10 or 12 miles or so north of Gulf Shores, the Gulf of Mexico and it’s great white sand beaches
ORIGINAL TEXAS-STYLE CHILI
from A Bowl of Red by Frank X. Tolbert
3 Pounds Lean Beef, preferably Stewing Meat
2 Ounce Beef Suet (or substitute vegetable oil)
3-6 Ancho Chile Pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, cooking water reserved. (or 3-6 Tbsp. chili powder or ground chile)
1 Teaspoon Oregano
1 Tablespoon Crushed Cumin Seed
1 Tablespoon Salt
1 Tablespoon Cayenne Pepper
1 Tablespoon Tabasco Sauce
2-4 Garlic Cloves, minced to taste
2-4 Ancho Chile Pods
2 Tablespoons Masa Harina or Cornmeal
Cook Suet until fat is rendered. Remove Suet. Sear Meat in fat in 2 or 3 batches. (Use oil for low cholesterol, less grease.) Place Meat in large pot with Pepper Pods and as much of the Pepper Liquid as you think you'll need to keep the meat from burning. About two inches of Water rising above the Meat is usually right. Bring to a boil and then simmer for 30 minutes. Add rest of ingredients except Masa and extra Anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease. Taste and adjust seasonings. If not hot enough to suit you, add extra Ancho pods which have been stemmed and seeded, but not chopped. Add Masa Harina to thicken liquid. Simmer for another 30 minutes until the meat is tender.
Wendell Smith
In Lower Alabama (known as LA down here) I’m about half way between Fairhope and Foley some 10 or 12 miles or so north of Gulf Shores, the Gulf of Mexico and it’s great white sand beaches
ORIGINAL TEXAS-STYLE CHILI
from A Bowl of Red by Frank X. Tolbert
3 Pounds Lean Beef, preferably Stewing Meat
2 Ounce Beef Suet (or substitute vegetable oil)
3-6 Ancho Chile Pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, cooking water reserved. (or 3-6 Tbsp. chili powder or ground chile)
1 Teaspoon Oregano
1 Tablespoon Crushed Cumin Seed
1 Tablespoon Salt
1 Tablespoon Cayenne Pepper
1 Tablespoon Tabasco Sauce
2-4 Garlic Cloves, minced to taste
2-4 Ancho Chile Pods
2 Tablespoons Masa Harina or Cornmeal
Cook Suet until fat is rendered. Remove Suet. Sear Meat in fat in 2 or 3 batches. (Use oil for low cholesterol, less grease.) Place Meat in large pot with Pepper Pods and as much of the Pepper Liquid as you think you'll need to keep the meat from burning. About two inches of Water rising above the Meat is usually right. Bring to a boil and then simmer for 30 minutes. Add rest of ingredients except Masa and extra Anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease. Taste and adjust seasonings. If not hot enough to suit you, add extra Ancho pods which have been stemmed and seeded, but not chopped. Add Masa Harina to thicken liquid. Simmer for another 30 minutes until the meat is tender.