*  Exported from  MasterCook  *

                       Authentic Texas Border Chili

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Tomatoes -- med
   1                    Onion,Burmuda,lg -- fine chop
     1/4  teaspoon      Oregano,dried -- pref. Mexican
   2      teaspoons     Paprika
   5                    Garlic cloves,lg -- fine chop
   4      pounds        Beef shank -- coarse grind
   1      tablespoon    Lard,butter -- or bacon dripins
   4                    Scallions,in bunches -- chopped
   5                    Bell pepper(s)
   5                    Serrano chiles -- fresh
   1      pound         Chorizo sausage or
   1      pound         Sausage,hot -- non-Italian
   4                    Garlic cloves,med -- fine chop
   2      teaspoons     Salt
   4      tablespoons   Red chile,hot -- ground
   4      tablespoons   Red chile,mild -- ground
   3      tablespoons   Cumin seeds
                        Beer
                        Water

1. 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.

2. 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.

3. 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.

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