Mexican Chili Con Carne
|Boneless lean beef||2 Pound (Used For Stew)|
|Beef suet||1⁄2 Cup (8 tbs)|
|Chili powder||1 Tablespoon|
|Ground cumin||2 Tablespoon (Comino)|
|Dried chili peppers||4 Large (Use Mexican Variety)|
|Onion||1 Large, finely chopped|
|Garlic cloves||3 Large|
Cut the beef into 1/2-inch cubes, trimming off all fat, rind, and gristle.
Do not grind.
Cut the suet into 1/2-inch cubes.
Put the suet into a heavy iron pot or kettle and heat over low heat until there are 1 to 2 tablespoons of fat.
Remove and discard suet.
Put the beef into the kettle, increase heat and cook until meat is browned, stirring frequently.
Add the chili powder, 1 tablespoon comino, oregano, and enough water to well cover the meat.
Simmer over very low heat 2 hours, adding a little water as necessary.
Stir well every 30 minutes.
Meanwhile, prepare the chili peppers as follows: Open the pods, remove all seeds, fibers, and stems; place in a saucepan, cover with water, and cook over medium heat about 15 minutes.
Remove from pan, reserving the cooking water.
Carefully strip off the thin, tough membrane that covers the peppers. (Do this while peppers are still warm.)
Put the pulp into a blender container with the cooking water and blend about 1 minute.
Or put pulp through a sieve, then mix with the cooking water.
At the end of the first hour of cooking, uncover the meat and add the pepper pulp with cooking water and the onion.
Return to heat, cover and cook very slowly over an asbestos pad 2 hours.
Meanwhile, chop the garlic and crush it with the salt (using a pestle) until it makes a paste.
Add the paste and the remaining comino to the chili and continue cooking 15 minutes or more.
If the liquid is too thin, add 1 to 2 tablespoons flour (shaken with a little cold water in a tightly covered jar); bring to boiling, stirring constantly.