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Recipe Name: Authentic Texas Border Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

3 Tomatoes, med
1 Onion, Burmudalgfine chop
1/4 Teaspoon(s) Oregano, driedpref. mexican
2 Teaspoon(s) Paprika
5 Garlic cloves, lgfine chop
4 Pound(s) Beef shank, coarse grind
1 Tablespoon(s) Lard, butteror bacon dripins
4 Scallions, in buncheschopped
5 Bell pepper, s
5 Serrano chiles, fresh
1 Pound(s) Chorizo sausage or
1 Pound(s) Sausage, hotnon-Italian
4 Garlic cloves, medfine chop
2 Teaspoon(s) Salt
4 Tablespoon(s) Red chile, hotground
4 Tablespoon(s) Red chile, mildground
3 Tablespoon(s) Cumin seeds
Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture
into a large heavy pot and add the beef. Melt the lard, butter, or
bacon drippings in a heavy skillet over medium heat. Add the
scallions, bell peppers, serrano chiles, sausage, and the remaining
garlic, and cook until the onions are translucent and the sausage is
browned. Place the cumin seeds in a 300' oven for a few minutes until
lightly browned. Remove seeds from the oven and crush them with a
mallet. Stir the vegetables into the beef and tomato mixture. Add the
salt ground chile, cumin, and enough water or beer to cover. Bring to
a boil over medium-high heat, then lower the heat and simmer,
uncovered for 4 to 6 hours. Taste and adjust seasonings.

Nutrition (calculated from recipe ingredients)
Calories: 204
Calories From Fat: 136
Total Fat: 15g
Cholesterol: 32.8mg
Sodium: 860.2mg
Potassium: 299.9mg
Carbohydrates: 5.4g
Fiber: 1.3g
Sugar: 1.5g
Protein: 10.1g

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