| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Real Texas Chili

6 ounces salt pork
3 pounds stew beef, diced
4 garlic cloves, crushed
1 teaspoon pepper
6 tablespoons chili powder
8 tablespoons instant masa
6 cups hot water
2 tablespoons white distilled vinegar
2 teaspoons beef base or bouillon granules
2 red chili peppers, chopped (see note)

1. In a skillet over medium heat, cook salt pork until rendered; remove the solids. In the skillet cook diced stew beef in the rendered salt pork until lightly browned. Add crushed garlic cloves, pepper, and chili powder.
2. Sprinkle with instant masa and stir until smooth. Add hot water, vinegar, beef base, and chopped red chili peppers. Reduce the heat and simmer until the stew beef is tender.

Makes 8 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

||| Save this Recipe on Delicious |||