ChileFarmer
Moderator
Frank X Tolbert's Original Bowl of Red
(Tolbert founded the World Chili Cookoff in Terlingua, Texas and owned a chain of chili parlors in Dallas.)
Bill Moran: If you notice this is not like your everyday now days chili. This is the way it used to be and is the best way to make chili. The use of Chiles ancho and chili meat instead of ground beef makes a world of difference. The suet is a flavor maker. Frank X. made great chili and originated the term “Bowl of Red”
12 dried ancho Chiles (New Mexico Chiles may be substituted)
4 pounds lean beef chuck, cut in thumb-sized pieces
2 ounces beef suet ("If you are under no diet inhibitions")
1 tablespoon ground cumin
1 teaspoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 or more garlic cloves, chopped
1 tablespoon salt
3 tablespoons chili powder (optional -- "If you want to be adventurous and add more red color")
2 tablespoons masa harina ("To thicken or `tighten' the chili -- or settle for ordinary cornmeal or wheat flour.")
” Wash the peppers and remove the stems and seeds. (Don't touch your eyes.) Boil the pods in a little water for 30 minutes, or until the skins can be removed easily. Then grind, chop or run through a colander the now skinless, seedless, stem less pods.”
”Save the peppery water in which the pods were boiled. Use it for cooking the chili and for adding water if necessary. Be as conservative as possible with water unless you want the chili to be soupy.”
”Sear the 3 pounds of beef until it is gray in color. Into the pot, drop the beef, the optional rendered suet, the pepper pods and as much of the peppery liquid as you think you'll need to keep the meat from burning. About 2 inches of water rising above the beef is usually right.”
"Bring this to a boil and then turn down the heat and simmer for 30 minutes.”
"Take the pot off the stove. Add [the other ingredients]. Put the mixture back on the stove and bring it to a boil again, lower the heat, and simmer for 45 minutes, keeping the lid on as
(Tolbert founded the World Chili Cookoff in Terlingua, Texas and owned a chain of chili parlors in Dallas.)
Bill Moran: If you notice this is not like your everyday now days chili. This is the way it used to be and is the best way to make chili. The use of Chiles ancho and chili meat instead of ground beef makes a world of difference. The suet is a flavor maker. Frank X. made great chili and originated the term “Bowl of Red”
12 dried ancho Chiles (New Mexico Chiles may be substituted)
4 pounds lean beef chuck, cut in thumb-sized pieces
2 ounces beef suet ("If you are under no diet inhibitions")
1 tablespoon ground cumin
1 teaspoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 or more garlic cloves, chopped
1 tablespoon salt
3 tablespoons chili powder (optional -- "If you want to be adventurous and add more red color")
2 tablespoons masa harina ("To thicken or `tighten' the chili -- or settle for ordinary cornmeal or wheat flour.")
” Wash the peppers and remove the stems and seeds. (Don't touch your eyes.) Boil the pods in a little water for 30 minutes, or until the skins can be removed easily. Then grind, chop or run through a colander the now skinless, seedless, stem less pods.”
”Save the peppery water in which the pods were boiled. Use it for cooking the chili and for adding water if necessary. Be as conservative as possible with water unless you want the chili to be soupy.”
”Sear the 3 pounds of beef until it is gray in color. Into the pot, drop the beef, the optional rendered suet, the pepper pods and as much of the peppery liquid as you think you'll need to keep the meat from burning. About 2 inches of water rising above the beef is usually right.”
"Bring this to a boil and then turn down the heat and simmer for 30 minutes.”
"Take the pot off the stove. Add [the other ingredients]. Put the mixture back on the stove and bring it to a boil again, lower the heat, and simmer for 45 minutes, keeping the lid on as