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Tolbert's Original Texas-Style Chili
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Rating : 5
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Brief Description
For years we have enjoyed eating chili at Tolbert's restaurant in Grapevine. This recipe of theirs from a chili cookoff is a great one!
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Main Ingredient
stew meat
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Category: Soups
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Cuisine: Southern
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Prep Time: 40 min(s)
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Cook Time: 150 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
From The Dallas Morning News - Classic Texas Recipes series.
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Posted By: mcarr
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Posted On: Jan 17, 2024
Number of Servings:
Ingredients:
- 2 ounces - beef suet (or vegetable oil)
- 3 pounds - lean beef, preferably stewing meat
- 3 - to 6 ancho chile pods OR 3 to 6 Tbsp. chili powder
- 1 teaspoons - oregano
- 1 tablespoons - crushed cumin seed
- 1 tablespoons - salt
- 1 tablespoons - cayenne pepper
- 1 tablespoons - Tabasco sauce
- 2 cloves - to 4 minced garlic cloves, to taste
- 2 - to 4 extra ancho chile pods, stemmed and seeded but not chopped, for extra as desired
- 2 tablespoons - masa harina OR corn meal
Directions:
Prep: Boil the ancho chile pods for 5 minutes, then cool, remove stems and seeds, and chop, reserving the cooking water (OR you may substitute 3-6 tablespoons chili powder or ground chile).
Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (OR use oil for lower cholesterol and less grease).
Place meat in large pot with ancho chile pepper pods and as much pepper liquid as needed to keep meat from burning (about 2 inches of water above the meat).
Bring to a boil, then simmer for 30 minutes. Add remaining ingredients except masa and extra anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease.
Taste and adjust seasonings. If not hot enough to suit you, add extra ancho pods that have been stemmed and seeded, but not chopped. Add masa harina to thicken liquid. Simmer another 30 minutes until meat is tender.
Makes 6 to 8 servings.
Note: Wick Fowler made his prize-winning chili basically the same way, but did not use suet, and he added 15 ounces of tomato sauce. He never served chili the day it was made, but kept it refrigerated overnight and skimmed off grease the next day, adding masa harina upon heating the chili, if it was too thin.
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