“Texas Red” Chili con Carne    No. 2135                Yields 6 Servings
 
      3 Lb        Boned Beef Chuck, Cut      1 Tbls      Cumin Seeds, Crushed
                  Into 1 1/2 Cubes &        2 tsp       Salt
                  Trimmed of all Fat         2 tsp       Cayenne
      1 Tbls      Bacon Drippings            2 Cloves    Garlic, Peeled &
      6           Dried Ancho Peppers                    Crushed
      2 Cups      Cold Water                 2 Tbls      Masa Harina (Mexican
      1 Tbls      Oregano                                Corn Meal Flour)
      3 Cup       Water
 
 Put the meat through the coarse blade of a meat grinder.
 Brown in small batches in the bacon fat in a large skillet over moderately
 high heat.
 Transfer the cooked meat to a second large heavy skillet using a slotted
 spoon.
 Set aside.
 Wash the peppers in cold water.
 Discard the stems and seeds.
 Tear the peppers into 2 pieces.
 Place the pieces in a small sauce pan with the first measure of (cold) water.
 Cover.
 Simmer 20 minutes.
 Drain, reserving the cooking water.
 Peel the skin from the peppers.
 Place in the work bowl of a food processor.
 Add the reserved water.
 Puree with short pulses.
 Mix the pepper puree into the beef.
 Add the second measure of water.
 Bring to a boil over high heat.
 Reduce heat to a slow simmer.
 Cover.
 Simmer for 30 minutes.
 Stir in all the remaining ingredients except the masa harina.
 Cover.
 Simmer 45 minutes.
 Mix in the masa harina.
 Cover.
 Reduce heat to the lowest possible.
 Cook 30 minutes longer, stirring occasionally so that the mixture doesn't
 stick.
 If too thick, thin with small amounts of boiling water.
 Serve.