Authentic Texas Border Chili

18 ingredients
10 steps

Ingredients

  • 3 medium tomatoes
  • 1 large onions chopped
  • 1/4 teaspoon oregano preferably Mexican
  • 2 teaspoons paprika
  • 5 cloves garlic minced
  • 4 pounds beef, shank coarsely ground
  • 1 tablespoon butter or lard or bacon drippings
  • 4 bunches scallions, spring or green onions chopped
  • 5 each sweet bell peppers cored seeded and chopped
  • 5 each serrano chiles fresh
  • 1 pound chorizo sausage or hot, non-italian
  • 4 cloves garlic minced
  • 2 teaspoons salt
  • 4 tablespoons dried red chiles hot, ground
  • 4 tablespoons dried red chiles mild, ground
  • 3 tablespoons cumin seeds
  • beer
  • water

Directions

  1. 1
    Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade).
  2. 2
    Scrape the mixture into a large heavy pot and add the beef.
  3. 3
    Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat.
  4. 4
    Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
  5. 5
    Place the cumin seeds in a 300F (150C) oven for a few minutes until lightly browned.
  6. 6
    Remove seeds from the oven and crush them with a mallet.
  7. 7
    Stir the vegetables into the beef and tomato mixture.
  8. 8
    Add the salt ground chile, cumin, and enough water or beer to cover.
  9. 9
    Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.
  10. 10
    Taste and adjust seasonings.

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