Original Texas-Style Chili
This is chili in its strictest Texas form: meat, chiles and spices, with no beans, tomatoes or onions to get in the way. The beef is simmered slowly in chile-flavored liquid and finished with masa harina, which thickens the pot and adds a gentle tamale note. Suet is optional, and you can start with two or three pods for a milder bowl. Plan on a long, patient simmer and plenty of tasting.
Instructions
Prepare the chiles first. Fresh peppers should be boiled, peeled and chopped, and you should keep the cooking water. Dried peppers need an hour in hot water before chopping. Cut the beef into bite-size pieces, or use a coarse grind.
Sear the beef in a little cooking oil, not lard, until it is lightly browned.
Put the seared beef, suet and chiles into a large iron skillet or pot of at least four quarts. Add just enough water to keep the meat from burning, using the reserved pepper water if you prepared the pods yourself. Bring to a boil, lower the heat, cover and simmer for about 30 minutes.
Take the pot off the heat and stir in the oregano, cumin, salt, cayenne, Tabasco if you are using it, and the garlic. Return it to the stove, bring to a boil again, then lower the heat and simmer for another hour with the lid on as much as possible.
Stir only when needed, since too much stirring breaks up the meat. If anything looks close to burning, add a little water, as little as you can get away with.
Remove the pot from the heat and skim off all or most of the grease.
Stir in the masa harina, which thickens the chili and adds a faint tamale-like flavor. Simmer for about 30 minutes more, until the meat is done. Taste often during this stage and adjust the seasoning.
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