With the weather cooling down and Foot ball on the weekends i tend to dive into the National dish of the Republic of Texas a little more often. What is the National dish of the Republic of Texas you ask Why that would be Chili. True Texas Red if ya looking for the beans look elsewhere. Beans in Texas Red is like sugar in Corn bread. Beans would make it soup and sugar makes Corn bread cake.
Leon River Chilli
Remove the stems from the peppers and place them into the blender along with the Comino seeds process until it is powder (A few small chunks may remain No problema)
Melt the lard( lard is important for texture and a little flavor) and the onion garlic and the meat( broken in to chunks to the pot stir as little as possible. Once the meat has lost its pink add the chili powder stir to combine and toast the chili powder.
Add the water and and Bouillon allow to simmer 1 hr uncovered add the oregano and taste add salt as required add the Mex Chocolate and the Masa stir occasionally over the next 30 min. to prevent sticking.
Serve with Warm Corn tortillas, Queso fesco, fresh cillantro, lime wedges.
note: sub Bottom ruond & Boston Butt for chlli grind meat cut into 1/2" cubes
Leon River Chilli
- 1 lb Chili grind beef
- 1 lb Chili grind pork or venison if ya have some
- 2 pasilla peppers
- 2 ancho peppers
- 3 chili arbol
- 1 tbl chili powder (cheap stuff Adams is good)
- 1 tbl ground cummin
- 1/2 tsp mex oregano
- 1 tsp comino seed (ground with the peppers) that would be cumin to the Gringos
- 1 chicken and 1 beef bullion ( Knor Brand)
- 2 tbl massa harina or turn 10 corn tortilla chips into powder in the Food processor
- 3 1/2 cups water
- 1/3 disk mex chocolate
- 2 cloves garlic (pressed)
- 1 med onion (Cue ball size grated fine)
- 3 tbl Lard
Remove the stems from the peppers and place them into the blender along with the Comino seeds process until it is powder (A few small chunks may remain No problema)
Melt the lard( lard is important for texture and a little flavor) and the onion garlic and the meat( broken in to chunks to the pot stir as little as possible. Once the meat has lost its pink add the chili powder stir to combine and toast the chili powder.
Add the water and and Bouillon allow to simmer 1 hr uncovered add the oregano and taste add salt as required add the Mex Chocolate and the Masa stir occasionally over the next 30 min. to prevent sticking.
Serve with Warm Corn tortillas, Queso fesco, fresh cillantro, lime wedges.
note: sub Bottom ruond & Boston Butt for chlli grind meat cut into 1/2" cubes