Original Texas-Style Chili

Ingredients

• 1300 gBeef
• 55 gBeef fat
• 30 gChili
• 1 gOregano
• 6 gCumin
• 18 gSalt
• 2.3 gCayenne pepper
• 15 mlTabasco
• 12 gGarlic
• 18 gCornmeal
• 15 mlOil
• 800 mlWater

Instructions

1. 1

   Preparation and searing

   • Pat the beef dry and cut into large chunks if needed.
   • Heat the oil in a large heavy pot or cast-iron skillet and sear the beef in batches until lightly browned. Do not overcrowd.
   • Remove seared beef and set aside.
2. 2

   Initial simmer

   • Add the seared beef, suet and prepared dried chiles to the pot.
   • Add enough water (approx. 800 ml) to keep the meat from burning or use reserved pepper water from rehydrating chiles.
   • Bring to a boil, lower heat, cover and simmer about 30 minutes.
3. 3

   Season and braise

   • Remove pot from heat and stir in oregano, crushed cumin, salt, cayenne, Tabasco (optional) and chopped garlic.
   • Return to the heat, bring to a boil again, then reduce heat and simmer about 60 minutes with the lid on as much as possible.
   • Stir only when necessary and add a little water if it appears to be sticking.
4. 4

   Skim and thicken

   • Remove pot from heat and skim off most of the fat.
   • Stir in masa harina to thicken and simmer another ~30 minutes until the meat is tender.
   • Taste frequently and adjust seasoning.