recipe and photo are courtesy of Jane Butel and her website
Jane Butel Southwest Cooking.
The influence behind this chili recipe came
from my maternal grandfather, who when working with the Santa Fe Railroad
learned how to prepare it from the “cookies,” or trail cooks. It has won
numerous chili cook-offs and is one of the really true original chilis.
Check out Jane Butel's
Science of Chile Peppers. More great
Famous & No-So-Famous Chili Recipes.
Bowl Of Red - Classic Chili
Yields: serves many
Prep time: 20 min
Chili cook time: 3 hr
2 tablespoons shortening, preferably solid shortening such as lard or butter
1 large onion, coarsely chopped
3 pounds beef chuck, cut into 1/2-inch cubes
garlic cloves, finely chopped
1/4 cup ground hot
chile peppers or to taste
1/4 cup ground mild chile peppers
1 tablespoon ground cumin
About 3 cups water
1-1/2 teaspoons salt
Fixin's 'n Mixins Garnishes (see below)
Heat shortening, lard
or butter in a large
heavy pot over medium heat. Add onion and cook until softened;
remove from heat.
Add beef cubes, garlic, ground chile
peppers (hot and mild), and cumin to pot. Break up any lumps. Stir
in the water and salt and return to heat. Bring just to a boil, then
reduce heat and simmer, uncovered, 2-1/2 to 3 hours, stirring
occasionally, until the meat is very tender and the flavors are well
blended. Add more water if necessary. Taste and adjust seasonings.
Serve with fixin’s ‘n mixins’ of
coarsely grated cheeses, pickled jalapenos, chopped onion and sour
cream with lime wedges garnished with a “ruffle” of red chile.
Fixin's 'n Mixins Garnishes:
Coarsely grated cheese of your choice
Pickled jalapeno chile peppers
Red Chile Powder