PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Killer Chili
  Back To Index
    Killer Chili

  • About 2-3 lbs. of beef, preferably a chuck or round (don't use a fancy cut!)
  • 1/2 lb. of the best double-smoked bacon you can find
  • 2 large onions, chopped
  • 1 Tb. ground cumin (or more to taste)
  • 1-2 Tb. good quality chili powder (I use Santa Cruz hot, but adjust this for taste)
  • 1-2 Tb. paprika (optional, for color and less heat)
  • 2-4 cloves garlic (optional)
  • Water
  • Salt and pepper to taste
  • Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy pot, fry the bacon until almost crisp. Scoop it out and set aside (so it won't get burnt). Then fry the meat in the bacon fat until browned on all sides -- you may have to do this in batches. Scoop out the meat and add to the bacon. Saute the onions (and garlic if you're using it) in the bacon. (Those who really get concerned can drain off some of the fat, but it won't be true Texan at that point.) When it's soft, throw in the cumin, chile powder, and paprika and cook briefly. Return the meat, cover with water and bring it to a boil. Taste and add salt, then cover and set it to simmer for a couple of hours. Thicken as needed with cornmeal or stale tortillas.
    Serve with sour cream or cottage cheese, diced onions and, of course, beer.
    Like all good chilis this is best made a day in advance and reheated.

    NOTES:
    From: Henning Petersen
    Where is the beer ? This True Texas Chili Recipe sounds very nice, but I would definitely skip the water and throw a couple of beers into the pot instead. By the way, 1 Tb. of oregano would be good as well.
    But, is it legal to make Chili without beer in Texas ? If it is legal, there should be a law against it. If it is illegal, finally a law we all can understand the purpose of.

    From: David Cook
    Posted By: David Cook
    Post Date: Sat, 17 Jan 1998

    *BACK TO CHILI*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com