Authentic Texas Border Chili

• 3 medium tomatoes
• 1 large onions chopped
• 1/4 teaspoon oregano preferably Mexican
• 2 teaspoons paprika
• 5 cloves garlic minced
• 4 pounds beef, shank coarsely ground
• 1 tablespoon butter or lard or bacon drippings
• 4 bunches scallions, spring or green onions chopped
• 5 each sweet bell peppers cored seeded and chopped
• 5 each serrano chiles fresh
• 1 pound chorizo sausage or hot, non-italian
• 4 cloves garlic minced
• 2 teaspoons salt
• 4 tablespoons dried red chiles hot, ground
• 4 tablespoons dried red chiles mild, ground
• 3 tablespoons cumin seeds
• beer
• water

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade).
2. Scrape the mixture into a large heavy pot and add the beef.
3. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat.
4. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
5. Place the cumin seeds in a 300F (150C) oven for a few minutes until lightly browned.
6. Remove seeds from the oven and crush them with a mallet.
7. Stir the vegetables into the beef and tomato mixture.
8. Add the salt ground chile, cumin, and enough water or beer to cover.
9. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.
10. Taste and adjust seasonings.

tomatoes, onions, oregano, paprika, garlic, beef, butter, bunches scallions, sweet bell peppers, serrano chiles, sausage, garlic, salt, red chiles, red chiles, cumin seeds, beer, water

Taken from recipeland.com/recipe/v/authentic-texas-border-chili-4224 (may not work)