Authentic Texas Border Chili Recipe

• 3 x Tomatoes,med
• 1 x Onion,Burmuda,lg,fine chop
• 1/4 tsp Oregano,dry,pref. Mexican
• 2 tsp Paprika
• 5 x Garlic cloves,lg,fine chop
• 4 lb Beef shank,coarse grind
• 1 Tbsp. Lard,butter,or possibly bacon dripins
• 4 x Scallions,in bunches,minced
• 5 x Bell pepper(s)
• 5 x Serrano chiles,fresh
• 1 lb Chorizo sausage or possibly
• 1 lb Sausage,warm,non-Italian
• 4 x Garlic cloves,med,fine chop
• 2 tsp Salt
• 4 Tbsp. Red chile,warm,grnd
• 4 Tbsp. Red chile,mild,grnd
• 3 Tbsp. Cumin seeds Beer Water

1. 1.
2. Puree the first four ingredients plus one clove of the garlic in a blender or possibly food processor (using the steel blade).
3. Scrape the mix into a large heavy pot and add in the beef.
4. 2.
5. Heat the lard, butter, or possibly bacon drippings in a heavy skillet over medium heat.
6. Add in the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook till the onions are translucent/soft and the sausage is browned.
7. 3.
8. Place the cumin seeds in a 300' oven for a few min till lightly browned.
9. Remove seeds from the oven and crush them with a mallet.
10. Stir the vegetables into the beef and tomato mix.
11. Add in the salt grnd chile, cumin, and sufficient water or possibly beer to cover.
12. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hrs.
13. Taste and adjust seasonings.

tomatoes, onion, oregano, paprika, garlic, coarse grind, lard, scallions, serrano chiles, sausage, sausage, garlic, salt, red chile, red chile, cumin seeds

Taken from cookeatshare.com/recipes/authentic-texas-border-chili-72138 (may not work)