Texas Red Chili

Texas Red Chili

(Serves 8)

• 2 fresh jalapeño peppers
• 2 fresh ancho peppers
• 3 pounds lean chuck, cut into ¼-inch cubes
• 1/8 pound rendered beef suet or 2 tablespoons vegetable oil
• 2 tablespoons cumin
• 1 to 3 teaspoons cayenne pepper
• 1 teaspoon oregano
• Salt, to taste
• Chopped garlic, to taste
• Chopped onion, to taste

1. In a hot skillet, under the broiler, or over a direct flame, char the peppers on all sides, then place them in a brown paper bag, to sweat. Peel off the skins and remove the stems and seeds. Purée the peppers in a food processor or blender with just enough water to cover.

2. Sauté the chuck in the suet or oil until the meat is gray.

3. Combine the meat and the pepper purée in a large pot, cover with 2 inches of water, and bring to a boil. Turn down the heat and simmer for 30 minutes.

4. Remove from the heat; add seasonings and garlic. Bring to a boil again, then simmer, covered, for 45 minutes, stirring occasionally. Add water, sparingly, if the meat sticks to the pot.

5. Let the chili sit in the refrigerator, then skim the fat. Reheat the chili and serve topped with chopped onion. Offer saltine crackers on the side. (And beans, too, if you must.)

Nutrients per serving 290 calories, 35g protein, 11g carbohydrates, 2g fiber, 13g fat (4g saturated fat), 90mg cholesterol, 493mg sodium