Real Texas Chili

serves 6 to 8
15 min. to make; 2-3 hours to simmer

source: Texas the Beautiful Cookbook (via Mark Hughes)
"This chili turned out so great... that I'm just going to have to pass along my first-ever recipe via e-mail. Now, if y'all are interested in making this, pay close attention...some important Texas folk-lore is about to be passed along here. Before we begin, there's two important rules in makin' real Texas chili; I have heard & seen these time and again since arriving here, so the book's definitely right in providing these up-front instructions:

Onion should be served with the chili, but at the table as a side dish (for sprinkling on top, for instance) and never in the chili as it's cooked.
Beans (pinto...wouldn't you know) should be fresh or dried, not canned, and also be served as a side dish, and never in the chili. Violating this in Texas can be lethal.."

3 lb chuck or round steak (better: very lean sirloin or tenderloin)
6 oz beef suet, cut in pieces
3-4 cloves garlic, crushed
2 teaspoons salt
1 teaspoon black pepper
4-6 tablespoons chili powder

8 Tablespoons masa harina (Mexican corn *flour*) (Not corn meal - very important for consistency and taste)
~6 cups hot water
2 Tablespoons vinegar
2 teaspoons or 2 cubes beef bouillon
Red chilies, dried and chopped or crushed (optional)

Remove gristle and most of the fat from the meat, cut into 1/2-inch cubes. (It's best to get the leanest meat you can, as it's important to have a very tender meat-eating, 100% gristle-free, experience.) Place suet in a large skillet or heavy saucepan and render it. Discard the residue.

(Measure out the dry seasonings in a small bowl and set aside. You should add this to the meat promptly after it's lightly browned, rather than...say...mildly overdone.)

Saute meat in the hot fat until lightly browned. Add garlic, salt, pepper and chili powder. Mix well and allow seasonings to permeate meat for a few minutes.

Sprinkle in (do not dump) masa harina (to avoid lumps, I'd really encourage mixing in some masa, some water, some masa...etc.). Add hot water (again, no hurry here...I'd put in all the masa before putting in the last 2 cups of water, and then only enough water to reach desired consistency), vinegar, bouillon and chilies. Lower heat, cover pan and simmer until meat is very (verrrrry...this can easily take a couple of hours) tender. In fact, some of the meat should virtually dissolve into the chili. If the chili becomes dry while cooking, add a little water from time to time.

Correct seasonings, skim off some or all of the fat from the surface. (Garnish with cheese, of course!) Serves 6-8 chiliheads!