Border Style Chili
|Lard/Vegetable oil||30 Milliliter (2 Tablespoon)|
|Ground chuck||2 Pound|
|Ground chili||To Taste|
|Chopped white onions||500 Milliliter (2 Cups)|
|Dried chili||2 (De Arbol Or Japones)|
|Garlic||2 Clove (10 gm), minced|
|Salt||1 1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Canned whole peeled tomatoes||28 Ounce, undrained, coarsely chopped (1 Can, 800 Gram)|
|Fresh orange juice||125 Milliliter (1/2 Cup)|
|Tequila/Water||125 Milliliter (1/2 Cup)|
|Tomato paste||60 Milliliter (1/4 Cup)|
|Grated orange rind||15 Milliliter (1 Tablespoon)|
|Coriander sprigs||1 (Fresh)|
1. Heat lard in deep 12-inch (30-cm) skillet over medium-high heat until hot. Crumble beef into skillet; cook, stirring frequently, until beef is no longer red, 6 to 8 minutes. Add onion; saute over medium heat until onion is soft, about 5 minutes.
2. Crush chilies into fine flakes in mortar with pestle. Add chilies, garlic, salt, cumin and cloves to skillet. Cook and stir 30 seconds.
3. Add tomatoes, orange juice, tequila, tomato paste and orange rind to skillet; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, stirring occasionally, 1 1/2 hours.
4. Uncover skillet. Cook chili, stirring frequently, over medium-low heat until slightly thickened, 10 to 15 minutes.