- dried oregano
- 1 can beer (something a Texan would drink)
- bacon grease
- 1.5 lbs chili grind ground chuck
- 0.75 lbs ground pork (chili grind, if available)
- 1 bulb garlic
- 2 white onions
- 2 japaleno peppers
- 3 anaheim peppers
- 1 can tomato sauce
- 2 cans pinto beans w/ liquid
- 1 can whole tomatoes w/ liquid
- 1 can green chilies w/ liquid
- 1 can beer
- beef broth
- louisiana hot sauce
- chili powder
- cumin powder
- cayenne powder
- paprika powder
- onion powder
- garlic powder
- ground corriander
- salt & pepper
Steep oregano and dried chilies in 1 can of beer.
In dutch oven, brown meat, chopped onions, chopped garlic and seeded & chopped chilies in bacon grease. You don't have to get the meat completely cooked, just put some flavor on it and soften the veggies.
Add everything else, except the masa. Simmer and reduce for at least two hours.
Add a small amount of beer to the masa to form a thick sauce. Add enough of this sauce to the dutch oven to produce the desired chili consistency. Remember it will be a bit thicker the next day.
Cooking time: This tastes best the next day. Simmer for at least 2 hours, then refridgerate. Reheat before serving. If too thick, add some beef stock.
AAL's 1999 cookbook