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Texas Jailhouse (no tomatoes) Chilli

The Editors
Yield
1 nice pot of chilli
Category
Soups, Stews, Chowders
Course
Main Dish
Preparation Method
Simmer
Sources
User Submitted
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I lost my mothers recipe many years ago. Lately I have been longing taste it again before I depart this mortal coil. I asked for a recipe on the OFA forum. The moderator suggested I Google it. I found several simmilar and pieced this one together. It tastes like I remember it from 60 years ago.

Ingredients
2 - 2 1/2 cups chopped beef suet
4 - 5 cups diced beef chuck
3 Lrg crushed garlic cloves
1 Tblspn cumin Pwdr
1 - 2 Tblspns paprika
*2 - 3 Tblspns chilli pwdr*
1 Tblspn white pepper
1 Tblspn salt, or to taste
1 diced, fresh, green pepper pod (Ortega or Anahiem)
1 tspn crushed coriander seeds
1 quart water
Instructions

Melt suet in a heavy dutch oven; add beef and stir untill browned. add all other ingredients and simmer, covered for about 4 hours. Add water while cooking to maintain the consistancy of a thick stew.

Hotter chill: use more chilli pwder and less paprika.

Milder chilli: Use more paprika and less chilli pwdr.

*Traditional chilli pwdr ; “Chilli Molida”…Hotter Chilli pwder; “New Mexico Chilli”…Milder chilli pwdr; California Chilli”*

In lean times, when meat was hard to come by, old timers would substitute 3 Tblspns of yellow corn meal for 1 cup of diced beef. It tasted just as good.

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The Almanac Chefs

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