Zorro
Nuestro Zorro Amigo
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- Aug 26, 2011
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For real authentic Texas chili; (from Frank X. Tolberts magnum opus, A Bowl of Red)
3 lbs of chuck or similar cut of beef, cut into 1/4" cubes
one small can tomato paste
3-5 garlic cloves or equivalent
one tablespoon each of'
cumin
paprika
tabasco
cayenne
oregano
salt
1/2 teaspoon sage (optional)
three to fifteen dried jalapeno (jap) chilis (one alarm to five alarm, according to taste. I like to use about 10)
one large onion, diced
one ancho chili (optional)
Boil the chilis for 5-10 minutes. split them and remove and discard the seeds and stems, then scrape out the pulp and discard the skin.
In a dutch oven or heavy skillet, brown the beef. Add the other ingredients and water (including the water the chilis were cooked in) to cover. Simmer (do NOT boil) until the beef is tender (at least an hour; this is why you do NOT want to start with a tender cut of beef) , adding a little water from time to time if necessary. If desired, serve with pinto beans.
3 lbs of chuck or similar cut of beef, cut into 1/4" cubes
one small can tomato paste
3-5 garlic cloves or equivalent
one tablespoon each of'
cumin
paprika
tabasco
cayenne
oregano
salt
1/2 teaspoon sage (optional)
three to fifteen dried jalapeno (jap) chilis (one alarm to five alarm, according to taste. I like to use about 10)
one large onion, diced
one ancho chili (optional)
Boil the chilis for 5-10 minutes. split them and remove and discard the seeds and stems, then scrape out the pulp and discard the skin.
In a dutch oven or heavy skillet, brown the beef. Add the other ingredients and water (including the water the chilis were cooked in) to cover. Simmer (do NOT boil) until the beef is tender (at least an hour; this is why you do NOT want to start with a tender cut of beef) , adding a little water from time to time if necessary. If desired, serve with pinto beans.