From Tcbunch
North Texas Red Chili by Frank X. Tolbert
Serving Size : 50
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint tequila
10 medium jalapeno peppers
15 medium ancho chili peppers
3 medium chipotle peppers
10 medium japanese peppers
30 cloves garlic -- minced
30 pounds stew meat -- lean
1 cup flour
4 cups chili powder
6 cups beef bouillon
3 quarts beer -- light
4 tablespoons coriander -- ground
6 tablespoons cumin
4 tablespoons oregano
1 tablespoon sugar
2 tablespoons salt
5 tablespoons masa harina
1) Have a big hit of tequila to establish a chili perspective.
Pace yourself, though: serious chili cookery requires less
concentration than brain surgery, but you'll still need your
wits.
2) Discard seeds and veins from dried peppers. Cover peppers with
water and boil for fifteen minutes, then cover pot and let sit.
3) Chop seeded and deveined jalapenos into small bits. Set aside.
(CAUTION: Peppers burn! Beware of cooking fumes when boiling
peppers; wash hands thoroughly after working with them. Be
careful where you put your fingers for a couple of days.)
4) Take another belt of tequila. Move on to Phase II.
5) Lightly saute garlic in bacon drippings (or cooking oil) over
medium heat. Do not brown. Transfer to kettle.
6) 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. (NOTE: This is boring and messy. Wear an
apron and be prepared to clean up a lot of spatters.)
7) Sift flour and chili powder together. Combine with meat. Stir
with a large wooden spoon (or small boat paddle) until meat is
lightly coated.
8) Remove cooked chili peppers from liquid and mash into a paste.
Save liquid. Add all peppers (including the jalapenos) to kettle.
9) 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.
10) More tequila; chase with remaining beer.
11) Reduce heat to a strong simmer, then add other seasonings.
Rub cumin seeds, oregano, and coriander between your hands over
the kettle. This may cause them to blend into the broth quicker,
and it certainly feels good.
12) 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. Taste from time to time to appreciate what a
fine brew you have. Adjust spices. Relax, but don't collapse.
13) Tequila.
14) Optional: Make a roux with the masa harina and a cup or so of
the cooking liquid. Add to the kettle for the last fifteen
minutes of cooking. Do this if the chili needs to be thickened a
bit or if you're partial to the tortilla bite that masa imparts.
15) Finish the tequila, if you haven't already.
16) 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 S-L-O-W-L-Y over a very low fire before serving. Stir a lot
to make sure it doesn't stick. Don't blow it all after this much
work!
Serves 35-40 chiliheads or 55-60 polite eaters. I prefer it
straight, but some people like it "going to the prom" (that is,
topped with grated cheddar and chopped onions and maybe some
chopped jalapenos, or a dollop of hot sauce).
A note on hotness: First-timers may want to cut back on the
number of peppers in this recipe, at least during the early
stages of cooking. Serious chili is a rich, tasty nectar with a
sharp bite, but it shouldn't be so hot you can't eat it. On the
other hand, it should make your forehead sweat!
