Tigua Hot Chili

Categories: None
Yield: 1 servings

1 1/2 lb Boneless beef stew meat;
-(chuck or r; cut in bite
-size pieces
1 lg Onion; chopped
6 tb Lard or shortening
2 tb Flour
3/4 c Powdered red chili;; (see
-directions)
2 c Beef bouillon
2 Clove garlic; crushed
1 ts Oregano
1/2 ts Cumin; ground
1 ts Salt;; (or to taste)
2 Potatoes; peeled and cut
-into bite

Brown beef and onion in 3 tablespoons of the shortening. Remove from heat.
In a deep saucepan over low heat, melt remaining lard or shortening. Whisk
in flour, stirring until well blended. Gradually add chili and bouillon in
small, alternating amounts, creating a smooth, thick sauce.

Add remaining seasonings, adjusting to taste. Simmer over low heat 10
minutes. Add browned beef and onions. Cover. Simmer 45 minutes, stirring
occasionally. Add water if mixture seems too thick. After 45 minutes,
de-grease the top of the chili if necessary. Add potatoes if desired.
Simmer 10 minutes more. Meat should be very tender. If not, simmer another
10 to 15 minutes.

Note: Many chefs believe chili improves if cooked one day ahead,
refrigerated overnight, then reheated.

NOTE: While it is not necessary to use the pods themselves when brewing
chili, it is essential that the chile powder be PURE POWDERED CHILE, not
the diluted chili powder you find on the spice rack in supermarkets. If you
can't find a specialty store that sells powdered chile, you can mail order
good stuff from: Josie's Best Mexican Foods, P.O. Box 5525, Santa Fe, NM,
87501, (505) 983-6520

Posted to bbq-digest by "Harry Jones" on Jan 6, 1999,

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