Contributed by -^-^spectrum-^^- (spectrum@magenta.com)
ObMacho recipe:
The classic recipe for Texas Chili calls for "meat from an animal of maturity and character."{F.X. Tolbert, "A Bowl of Red," Doubleday, NY, 1972, ISBN 0-385-18182-5} Because for some reason there aren't many ten-year-old longhorns available on the market these days, clearly one must be resourceful when making "real" (OTW?) chili. However, there is *one* part of the animal that does get enough exercise during its brief life to be worthy of being made into chili...
No, you perverts, not *that* part.
Saute heart, sausage, onions and garlic in a cast-iron dutch kettle. Remove liquid, add tomatos, chili peppers, the rest of the spices, and 1 bottle of Shiner. Simmer 2 hours, partially covered. [2]
If it seems too watery, remove 1/2 cup of liquid, blend in 2 Tbs masa (corn tortilla flour) until smooth, return to the pot, and simmer another 15 mins to thicken.
While cooking, listen to CD of Guy Clark singing "Texas Cookin'." Drink the rest of the Shiner Bock.
Serve with cole slaw and cornbread.[3]
= = NOTES = =
[1] Yes, I know about the ingredients of Gebhardt's. Consider the SiO2 roughage.
[2] The meat needs the long, slow cooking to be tender. This one can't be rushed.
[3]Oh, you want beans, too? To quote Tolbert again: "Everyone who knows beans about chili knows that chili has no beans." If you *must* have beans, get the Texas classic: canned "Ranch Style Beans," (that's the brand name) out of Fort Worth. These are far superior to any "chili beans" sold in the stores. Just heat them up.
This page last updated 12/02/1999