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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 suet or fat in a 6 or 8 quart kettle until rendered; remove suet and discard. Cut meat into cubes. Combine flour, salt and pepper in a brown paper bag. Add meat and shake to coat. Save remaining flour mixture. Brown meat in hot fat, stirring to prevent sticking. Add onion and garlic; cook and stir until vegetables are tender. Add beef broth and water; bring to a boil; cover and simmer slowly while preparing peppers. Wash peppers under cold running water and dry.. Remove stems and seeds; discard. Put peppers into a medium pan. Add 1 1/2 cups water and boil for 5 minutes. Remove form heat and let stand for 10 minutes. Lift out peppers, reserving cooking water. Puree peppers in food processor or blender, adding pepper water as needed. Cumin seeds may be added to peppers for further grinding. add pureed peppers and cooking water to the meat; cover and simmer 1 1/2 to 2 hours, until meat is very tender. Adjust seasonings, adding salt if needed. If desired, thicken chili with a mixture of 2 to 4 T. reserved flour mixed with 1/4 cup cold water; stir into meat mixture and simmer until thickened. Serves 10 to 12 Source: Marlboro Country Cookbook