Original San Antonio Chili Recipes
ORIGINAL SAN ANTONIO CHILI
If you are looking for the ground beef chili your mother made for Friday night dinner, this isn't it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. Leftovers reheat well.
Provided by Judith Finlayson
Categories Chili
Number Of Ingredients 11
Steps:
- Transfer reconstituted chiles with liquid to blender. Add cilantro and purée until smooth. Set aside.
- Meanwhile, in Dutch oven, melt lard over medium-high heat. Add beef and pork, in batches, and brown on all sides, about 2 minutes per batch. Transfer to a plate as completed and set aside. Reduce heat to medium.
- Preheat oven to 325°F (160°C). Add sliced onions to pan and cook, stirring, until softened, about 4 minutes. Add garlic, cumin and oregano and cook, stirring, for 1 minute. Return beef and pork to pan. Add reserved ancho and guajillo chile mixture and stir well. Season to taste with salt and black pepper. Bring to a boil. Cover and transfer to preheated oven. Bake until meat is very tender, about 2 hours.
- Ladle into warm soup plates. Garnish with serrano pepper (if using) and green onions (if using). Sprinkle with cheese.
- To reconstitute dried chiles, remove the stems and place in a heatproof bowl. Add 2 cups (500 mL) boiling beef stock and soak for 30 minutes, weighing the chiles down with a cup to ensure they remain submerged.
- If you want to make a version of this dish that is similar to the one made by former U.S. President Lyndon Johnson, substitute venison for the beef. You can also cube a beef chuck roast and use it in place of the stewing beef.
ORIGINAL SAN ANTONIO CHILI
Number Of Ingredients 8
Steps:
- Transfer reconstituted chiles with liquid to blender. Add cilantro and purée until smooth. Set aside.
- Meanwhile, in Dutch oven, melt lard over medium-high heat. Add beef and pork, in batches, and brown on all sides, about 2 minutes per batch. Transfer to a plate as completed and set aside. Reduce heat to medium.
- Preheat oven to 325°F (160°C). Add sliced onions to pan and cook, stirring, until softened, about 4 minutes. Add garlic, cumin and oregano and cook, stirring, for 1 minute. Return beef and pork to pan. Add reserved ancho and guajillo chile mixture and stir well. Season to taste with salt and black pepper. Bring to a boil. Cover and transfer to preheated oven. Bake until meat is very tender, about 2 hours.
- Ladle into warm soup plates. Garnish with serrano pepper (if using) and green onions (if using). Sprinkle with cheese.
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2021-05-17 Instructions. Cook beef and garlic over medium heat in a Dutch Oven. Add oregano, chili powder, flour, cumin to it. Stir until evenly coated. Boil it for a few minutes. Then, reduce heat and stir to blend the flavors. Serve with tortilla chips and add a dollop of sour cream.
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Original San Antone Chili 1/4 lb. suet or pork fat 2 lbs. lean beef shoulder 1 lb. lean pork shoulder 3/4 cup flour 1 t. salt 1/2 t. cracked pepper 4 cups chopped onion 6 cloves garlic, minced 1 1/2 quarts beef broth and water 4 Chili Ancho (dried Pablano) 1 Chili Pasilla (dried Chilaca) 1 Chili Cascabel, Catarina or Guajillo pepper 1 1/2 cups water 1 T. crushed cumin seeds Fry …
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