Chili (Terlingua style)

  • 12 Anchos
  • 3 lb beef, cubed (1 cm or so cubes), or 50/50 cubed and chili grind
  • 1 T fresh toasted cumin seeds, ground
  • 1 T oregano
  • 1 T cayenne
  • 1 T tabasco
  • 2 clove garlic
  • 1 t salt
  • 2 t masa harina
  1. Stem and seed peppers. Cover with water and simmer in Dutch oven 30 minutes.
  2. Remove chilis and reserve water. In blender, blend the peppers with as little chili water as possible. Pour back into Dutch oven. Sear meat in chili paste until gray. Cover with reserved chili water by 2 inches (add extra water if needed). Simmer 30 minutes.
  3. Add all spices and stir. Simmer 45 minutes.
  4. Add masa harina and stir. Simmer 30 minutes. Serve immediately, or refrigerate until cold, skim the grease, reheat and serve.