Original San Antone Chili Recipe

Original San Antone Chili Recipe

Ingredients:

1 c of suet
1 lb of pork shoulder (lean); cubed to 1/2 inch
2 lbs of beef shoulder (lean); cubed to 1/2 inch
3/4 c of flour; sifted
1/2 tsp of pepper (black)
1 tsp of salt
3 pcs of onions (large); chopped
6 pcs of garlic cloves; minced
6 c of stock (beef, or canned broth)
4 pcs of dried peppers (Ancho); rinsed, stemmed and seeded
1 pc of dried pepper (Pastilla); rinsed, stemmed and seeded
1 pc of dried pepper (Casbel); rinsed, stemmed and seeded
1 Tbsp of cumin (ground)

Instructions:

Fry the suet inside a kettle; discard the suet. Combine salt, pepper, and flour inside a paper bag then add the meat; shake well, make it coat evenly and save the left flour. Cook or sear the coated meat then add garlic and onion; stir till the onions become limp.

Add the stock and let it boil. Once boiling, reduce the heat and let it simmer gently. Place the peppers inside a saucepan, cover them with clean water; let it boil, about 5 mins. Steep for 10 mins then take out the peppers; puree them, add its liquid if necessary.

Add the pureed peppers to the cooking meat; simmer for 2 to 3 hrs or till meat becomes tender, covered. Add ground cumin and salt; stir thoroughly. Mix the saved flour with one cup of (cold) water then add onto the cooking mixture and continue to cook for 3-5 mins until thickened, stir constantly.

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