Frank X. Tolbert's Original Texas Chili
Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer. Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes. Add a little liquid if the mixture begins to stick or looks too dry. When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve.
Makes 4 to 6 servings.
Note: There is an easy way to remove excess fat from this or any dish, but you have to make it ahead of time. Let the chili cool, then refrigerate it for several hours or overnight. The excess fat will harden on the surface and be easy to remove. Then, reheat to serving temperature.
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