I’m starting the process of working up what I think of as a “Texas” chili recipe — beef, no beans, no tomato so far.
1.5 lb chili-cut (or very coarse grind) beef
1 medium onion, chopped medium
3 T vegetable oil
3 T minced garlic
2 bay leaves
1 T ground ancho chile
1 T ground guajillo chile
2 t ground arbol chile
2 t ground cumin seed
3 T oregano leaf
1/2 t ground black pepper
2 cups beef stock, bouillon, or just water,
or some beer, or something
2 T masa harina
3 T water
Heat oil in dutch oven or other big enough container. Brown beef, then add onion, garlic, and herbs and spices. Cook 5 minutes, stirring constantly.
Add the two cups of liquid, bring to a boil, and reduce to simmer. Let simmer for a couple of hours. Remove bay leaves.
Mix masa harina with water until smooth, add to chili, and stir well. Cook for 5 or 10 minutes, and serve.
I added a small amount of salt, which I think was too much, hence no salt listed above. Use your judgment. More cumin is probably a good idea, and using whole seed rather than ground will probably help.
I would rate the hotness of this batch at low medium, which is a wide band.
It tasted nice enough, but it wasn’t really “there” yet, and I’m not sure what to change next.