MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carter Rochelle's Texas Chilli
Categories: Beef, Chilies, Herbs, Vegetables
Yield: 6 servings

6 oz Beef suet; coarse chopped
3 lb Trimmed beef chuck; in 1/2"
- pieces
6 tb Chlili spice mix
4 lg Garlic cloves; peeled,
- minced
Salt & fresh ground pepper
1 c Masa harina
4 c Beef stock; warm
3 tb White vinegar
Cayenne pepper
Chopped cilantro; garnish
Thin sliced scallions;
- garnish
Tabasco; to serve
Saltines; to serve
Sour cream; to serve

In a large Dutch oven set over medium-high heat, melt
the suet, stirring frequently, 8 - 9 minutes. Use a
slotted spoon to discard any solids. Working in batches
if necessary, add the chuck and cook, stirring
occasionally, until browned all over, 8 - 10 minutes.

Turn the heat to medium and stir in the chilli spice,
garlic, and salt and black pepper to taste. Add the masa
harina and stir to coat, then gradually pour in the
broth, vinegar, and 4 cups of water. Turn the heat to
medium-low and cook, partially covered and stirring
occasionally, until the meat begins to fall apart, about
4 hours, adding water as needed to prevent sticking.
Season with additional salt, black pepper, and cayenne
to taste.

To serve, ladle the chilli into bowls and garnish with
the cilantro and scallions. Accompany with Tabasco,
saltines, and sour cream.

By: Carter Rochelle

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Don't eat egg salad from a vending machine.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)