Original San Antone Chili

---------- Recipe via Meal-Master (tm) v8.02

Title: ORIGINAL SAN ANTONE CHILI
Categories: Tex-mex, Chili
Yield: 4 servings

1/2 lb Suet
2 lb Lean beef shoulder
1 lb Lean pork shoulder
3/4 c Flour
1 ts Salt
1/2 ts Pepper
3 ea Onions, chopped
6 ea Cl Garlic, minced, or 1 tsp.
1 1/2 qt Beef stock or canned beef br
4 ea Dried ancho peppers*
1 ea Dried pastilla pepper*
1 ea Dried casbel pepper*
1 tb Crushed cumin seeds or groun

Fat grams per serving: Approx. Cook
Time: 4 hrs Fry suet in a large heavy kettle. Remove
suet and discard. Cut meat into 1/2 inch cubes.
Combine flour, salt and pepper in brown papper bag.
Add meat and shake to coat. save remaining flour. Sear
floured meat in hot fat, stirring to prevent sticking.
Add onions and garlic; cook and stir until soft. Add
beef stock or broth and bring to a boil; then reduce
heat aand simmer slowly while preparing peppers Wash
peppers under cold running water; remove stems and
seeds. Put in a sauce pan; cover with water and boil
for 5 minutes. Let steep 10 minutes. Lift out peppers
and grind or puree, adding 1 « cups water in which
peppers were cooked. Add to meat, cover and simmer 2-3
hours or until meat is tender. Grind cumin seeds in a
mortar and pestle or a heavy spoon in a cup; add to
chili. Add salt to taste. Mix flour saved from
browning meat (about ¬ cup) with cold water; add to
chili and cook 3 to 5 minutes to thicken. Makes about
2 « quarts. *If these peppers are unavailable,
substitute 4 to 6 Tbsp.s of chili powder.
Chuck wagon cooks from around San Antone were mighty
proud of their chili and mighty set in their ways of
puttin' peppers in and leavin' beans out. But San
Antone Chili sure stuck to your ribs, and even if you
liked beans, you didn't complain. At least not where
the cook could hear you. From "Famous Chili Recipes
From Marlboro Country".

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