Texas Senator Sam Pendergrast "greasy Spoon" Chili
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Yields:
-
4 12 oz.bowls
- Serves:
- 4
ingredients
- 1 lb fatty bacon
- 2 lbs ground beef, Course Grind
- 1 cup cumin seed, whole
- 1 cup ground red chili pods, preferably New Mexican
- 1⁄4 teaspoon cayenne pepper
- 3 -6 tablespoons cornmeal, as needed to thicken
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 garlic cloves, minced
- 1 tablespoon paprika (optional)
- water, as needed
directions
- Fry the bacon to extract or "render" the fat.
- Make a big bacon sandwich to eat while the chili cooks (after all, good chili doesn't have bacon in it).
- Saute the ground beef in the bacon fat over medium heat, for at least 10 minutes.
- Slowly add the cumin and red chili, a tablespoon or so of each at a time, until the mixture looks and smells like chili (this is a critical point; if you add all the spices at once; there is no room for adjustment to allow for personal taste.
- Let the mixture cook awhile between additions, and don't feel that you have to add all the spices.
- Add water to avoid sticking or if you want a thinner chili.
- Add the cayenne.
- Simmer for at least 2 hours, until you have to try some early.
- Skim the grease if you absolutely have to or you can add some cornmeal to thicken the chili and make the grease "disappear".
- Finish with salt, pepper and garlic to taste and if you like, the paprika to further darken the color.
- Continue simmering til served.
- Reheat as many times as needed until gone, it get better each time.
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