Texas Red Trail Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 lbs Beef chuck, arm pot roast, Course Ground6 Dried Ancho Peppers1 tbsp Bacon Drippings tbl2 cups Water1 tbsp Oregano, ground3 cups Water1 tbsp Cumin seed2 tsp red or cayenne pepper3 cloves Garlic1/4 cup Masa Harina
Put the meat through the coarse blade of a meat grinder. Brown in small
batches in the bacon fat in a large skillet over moderately high heat.
Transfer the cooked meat to a second large heavy skillet using a slotted
spoon. Set aside. Wash the peppers in cold water. Discard the stems
and seeds. Tear the peppers into 2" pieces. Place the pieces in a
small sauce pan with the first measure of (cold) water. Cover. Simmer
20 minutes.
Drain, reserving the cooking water. Peel the skin from the peppers.
Place in the work bowl of a food processor. Add the reserved water.
Puree with short pulses. Mix the pepper puree into the beef. Add the
second measure of water. Bring to a boil over high heat. Reduce heat
to a slow simmer. Cover. Simmer for 30 minutes.
Stir in all the remaining ingredients except the masa harina. Cover.
Simmer 45 minutes. Mix in the masa harina. Cover. Reduce heat to the
lowest possible. Cook 30 minutes longer, stirring occasionally so that
the mixture doesn't stick. If too thick, thin with small amounts of
boiling water. Serve.
Serving Size: 6 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user MIKEVERA.
batches in the bacon fat in a large skillet over moderately high heat.
Transfer the cooked meat to a second large heavy skillet using a slotted
spoon. Set aside. Wash the peppers in cold water. Discard the stems
and seeds. Tear the peppers into 2" pieces. Place the pieces in a
small sauce pan with the first measure of (cold) water. Cover. Simmer
20 minutes.
Drain, reserving the cooking water. Peel the skin from the peppers.
Place in the work bowl of a food processor. Add the reserved water.
Puree with short pulses. Mix the pepper puree into the beef. Add the
second measure of water. Bring to a boil over high heat. Reduce heat
to a slow simmer. Cover. Simmer for 30 minutes.
Stir in all the remaining ingredients except the masa harina. Cover.
Simmer 45 minutes. Mix in the masa harina. Cover. Reduce heat to the
lowest possible. Cook 30 minutes longer, stirring occasionally so that
the mixture doesn't stick. If too thick, thin with small amounts of
boiling water. Serve.
Serving Size: 6 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user MIKEVERA.
Nutritional Info Amount Per Serving
- Calories: 566.0
- Total Fat: 35.0 g
- Cholesterol: 102.5 mg
- Sodium: 124.9 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.5 g
- Protein: 50.2 g
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