Already did...several years ago. I just made a half recipe this time.Any chance you might post the recipe?
Awesome. Thank you.Already did...several years ago. I just made a half recipe this time.
Copy and paste cheat.
Variations from the original recipe in parentheses, and the original directions had left out the step of adding the comino.
Original San Antonio Chili
2 pounds beef shoulder, cut into ½-inch cubes (1 3/4 lbs. chuck roast, boned and trimmed plus 1/4 lb. of trimmed fat, cubed)
1 pound pork shoulder, cut into ½-inch cubes (1 lb. boned and trimmed pork chops, 4 of 'em, cubed)
¼ cup suet (1/4 cup vegetable oil)
¼ cup pork fat (all of the trimmed pork chop fat)
3 medium-sized onions, chopped (2 large onions, chopped)
6 garlic cloves, minced
1 quart water
4 ancho chiles
1 serrano chile
6 dried red chiles (6 jalapenos, dried in dehydrator for 24 hours)
1 tablespoon comino seeds, freshly ground (bottled)
2 tablespoons Mexican oregano
Salt to taste
Place lightly floured beef and pork cubes in with suet (oil) and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly (covered) while preparing chiles. Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete (food processor) and add (comino seeds) and oregano with salt to mixture. Simmer another 2 hours (covered). Remove suet casing and skim off some fat (didn't remove anything). Never cook frijoles with chiles and meat. Serve as separate dish.
Original recipe from historical society...