All-Beef Texas Chili

1/3 c (approximately) corn oil
6 lb beef chuck, in 1/2-inch cubes
1 c onion, minced
1/3 c garlic, minced
3 c (approximately) beef broth
3 c flat beer
1 1/2 c water
1/4 c high-quality chili powder or more to taste
6 lb tomatoes (three 2 lb. cans), drained and chopped
1/3 c tomato paste
1 1/2 T fresh oregano, minced
3 T cumin seed
salt to taste
1 cayenne pepper to taste
masa harina (or cornmeal)

In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.

In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot.

Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot.

Yield: 12 Servings

Amarillo Chili

4 bacon slices, 1/2 pieces
2 onion(s)
1 garlic clove
1/2 lb pork shoulder, coarse grind
1 lb beef round, 1/2 strips
1/2 lb beef chuck, coarse grind
4 cn green chiles, whole
1 T red chile, hot, ground
2 T red chile, mild, ground
1 t oregano, dried, pref. Mexican
1 1/2 t cumin
1 1/2 t salt
12 oz tomato paste
3 c water
16 oz pinto beans

Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. Add the onions and garlic to the bacon fat and cook until the onions are translucent. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.

Yield: 4 Servings