AnsweredHow To Make Authentic San Antonio Chili

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scrumptiouschef
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2014/08/07 10:21:41 (permalink)

How To Make Authentic San Antonio Chili

4 lbs beef brisket, cut into small chunks
2 lb ground chuck
1/2 c. Masa, dried
1/4 c. manteca (lard)
4 Texas Sweet onions (1015s), chopped
1 Head garlic, chopped
2 qt chicken stock
4 Morita (dried red Jalapeno) chiles, rehydrated, puréed
6 Pasilla (dried Chilaca) chiles, rehydrated, puréed
1 T. Cumin (You're encouraged to get fancy and toast and grind cumin seeds but you won't be expatriated if you don't)
1 T Mexican oregano
Salt
Method
* Heat lard in large heavy bottom pan
* Add meat, sprinkle masa over meat
* Brown thoroughly
* Add onions and garlic
* Simmer one hour
* Add cumin and oregano
* Cook 15 minutes
* Add stock and puréed chiles
* Cook one hour more
back story http://www.scrumptiousche...ntic-San-Antonio-Chili
#1
EdSails
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Re: How To Make Authentic San Antonio Chili 2014/08/07 15:24:51 (permalink)
As they say, ScrumptiousChef, "it's purty near chili". One tip I picked up in the last few years is that you might want to substitute a tri tip or two for some of the other beef. Just about all the competition chili cooks are using it now because it doesn't fall apart in the simmering and for it's flavor. 
#2
scrumptiouschef
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Re: How To Make Authentic San Antonio Chili 2014/08/07 22:20:53 (permalink)
thanks for the tip, I always used brisket cause it's nice and tough and can take a good long simmer before giving up the ghost.
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1bbqboy
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Re: How To Make Authentic San Antonio Chili 2014/08/08 07:31:44 (permalink)
A shame to waste a perfectly good brisket on chili.
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bartl
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Re: How To Make Authentic San Antonio Chili 2014/08/08 08:39:58 (permalink) ☼ Best Answerby scrumptiouschef 2014/08/08 15:42:58
I recall, a decade or so back, brisket went for ground beef prices in Texas. Alas, according to my Texas friends, that time is gone. I have two comments on the recipe:
1) CHICKEN stock? Why not beef stock?
2) Technique tip: To brown the beef, do it in batches, so that in each batch, the pieces are in a single layer with enough space so that you could theoretically spread out the pieces without any touching any other (yeah, that's not going to happen in practice). After each batch, deglaze the pan with BEEF stock.
 
Bart
#5
scrumptiouschef
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Re: How To Make Authentic San Antonio Chili 2014/08/08 15:47:27 (permalink)
Bart
I use chicken stock because I routinely make it and keep it in the fridge. If I didn't use chicken stock I would sub pork stock, another common stock that I make all the time. I almost never make beef stock.
 
And I make this small recipe in a 16 quart kettle so the meats brown real nice and even.
#6
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