Real Texas Chili

1 lb 80/20 ground beef (from cows never treated w/growth hormones or antibiotics)
1 lb ground pork tenderloin
1 1/2 lb sirloin steak (as above) ground course by your butcher
1/4 c butter
1/4 c corn oil
16 oz bermuda onion, minced fine
1/3 c sweet potato, baked, skinned, and mashed
4 cloves garlic, crushed
1 T Mexican oregano
1 1/2 t ground cumin
10 oz fresh (or rehydrated) New Mexico Red chili peppers, puree’d (or 1 1/3 c frozen puree)
8 oz chopped Hatch green chili peppers (frozen, fresh, or canned — drained) – puree’d
1/3 c fresh chili powder, such as Top Hat (Pendery’s)
1 t ground chipotle powder
1 t ground jalapeno powder
1/2 – 1 c tomato sauce (fresh if possible) [to taste, but not too much]
1 c peeled, seeded chopped roma tomatoes
16 oz (after cooking weight) drained pinto beans, puree’d
2 t salt, more to taste if needed
1/2 t cayenne pepper (more or less to taste)
10 c beef stock
2 oz bourbon
1 oz Worcestershire sauce
1/2 c masa harina

-Combine meats and oils in a 12 qt stockpot and very slowly brown thoroughly.  This should take about 1 – 1 1/2 hrs.  Add additional corn oil if needed to keep meat moist and not sticking to the pan.

-Add onions and garlic, and continue to cook until onions are translucent.

-Deglaze the pan with beef stock, combined with Worcestershire sauce.  Bring to a low boil.

-Add puree’d peppers, sweet potato, beans, tomato sauce and tomato chunks, as well as seasonings, salt, and herbs, and allow to simmer for at least 2 hours, covered.

-Uncover and bring to a slow boil and allow to reduce by about 5-10%.

-Combine 1/4 c masa harina w/ 1/3 c cold water and whisk until blended thoroughly to make a slurry.  Whisk this mixture into the bubbling pot.  It should thicken slightly within about 5 minutes (or less).  If the chili is not thick enough for your liking, repeat the process with another 1/4 c masa harina made into a slurry.

-Simmer another 1-2 hours.

Serve straight, or over Fritos, cheddar, chopped onions for Frito Chili Pie, on hot cornbread (not a sweet cornbread!), over pasta mixed with Rotel tomatoes, over tamales, rice, or smothering a baked potato with cheese!  Or on burgers or hot dogs.  Or over a big bowl of oyster crackers or crushed saltines.  Over stacked enchiladas, or chilis relenos. As a side order to poached eggs and steak.  Over hot french fries and shredded cheese.  Or dip tortillas into the chili, then roll them around cheese and onions or shredded beef and jalapenos to make enchiladas…..

You get the idea.


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