There are two basic schools of thought about chili. Beans and no beans. I won't even comment on that. There's also a more minor issue of adding tomatoes, tomato sauce and paste on which I will not comment. The founders of Terlingua Chili Cook-off (ICS) had some definitive opinions on those subjects. My recipe is simple and like all recipes, other than baking, should be a starting point for personal changes and additions. I always use venison and use more meat than this calls for. I encourage you to try several different recipes. Lyndon Johnson used a modified version of a recipe that is much like the one I use; Pedernales River Chili Recipe. You can Google it or use the link below. I have a recipe from a lady that owned Bertha's Genuine Mexican Restaurant for over 50 years, but it's for about three gallons. The ingredients are much the same as mine with some preparation differences. Good luck and enjoy a "bowl of red"
CHILI
3 lbs. lean beef (Chili grind or ½ diced) (never veal)
1/4 cup olive oil
1 Quart water (I use beef broth and water)
1 bay leaves
8 dry chili pods or 6 tbls chili powder (more or less to taste- I use more chili powder)
3 teaspoons salt (or more or less to taste)
10 cloves finely chopped garlic
I teaspoon ground comino (cumin) *Adjust to your own taste
I teaspoon oregano or marjoram
1 teaspoon red pepper. (I seldom add this)
1 tablespoon sugar
3 tablespoons paprika
3 tablespoons flour -
omit if you use masa harina
6 tablespoons Masa Harina substitute cornstarch is OK
Chili pods are much better than powder and should be prepared as follows: wash and boil for 45 minutes 8 medium sized Ancho chili pods after having removed
seeds and stems; after boiling the tough skins will slip, leaving a dark brown pulp about 1/2 to 3/4 cup full-- which should be rubbed through a colander or sieve before adding to the chili pod
*If chili pods are used use one half more comino, oregano and red pepper.
Use 3 pounds of neck or forequarter beef, free of bone, fat and gristle. Have the
butcher run it through a mill with 1/2" or 3/4" plate. 3/4" is better.
The paprika has no taste or flavor ; it is used only for color, but it certainly adds to
the chili as a matter of eye appeal.
When olive oil is hot, in a 6-quart pot. add meat and sear over high heat. Stir
constantly until gray not brown.
Add one quart of water and cook (covered),at a bubbling simmer 1-1/2 to 2 hours or until tender.
Put in bay leaves when water is added and remove them before adding other
ingredients.
Add all other ingredients and cook for 30 minutes. Longer Cooking damages the
spice flavor. Skim off excess fat which will rise to the top after spices are added.
For thickening desired mix flour(masa) or meal in cold water and add to pot.
(You can use cornstarch also for thickening.) Cook for five more minutes at a simmer to see if more water is needed (Likely) for desired consistency.
Vary the amount of red pepper to your own taste. The amount of red pepper, indicated will make fairly hot chili (about average).
The use of olive oil instead of suet or other oil greatly lessens any chance of
unpleasant aftertaste.
There is plenty of time to boil the chili pods and rub them through the colander
while meat is simmering. When puree is gathered in a bowl mix all of the spices
into it and add the whole thing to the meat when it is ready and stir in well.
I just notice the recipe calls for flour and masa. Use one or the other not both - masa harina (corn flour) is much better, I changed it on the post, but the word doc isn't updated
https://whatscookingamerica.net/Soup/Pe ... sChili.htm
