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Belly's Texas Chili


3 tablespoons Bacon Grease
3 pounds Beef Brisket or Lean Roast; Ground Coarse.
1 onion; chopped fine.
3 cloves Garlic; Minced.
1 1 oz can Tomato Paste.; (1 to 6)
3 tablespoons Cumin.
1 tablespoon Oregano
1 tablespoon Salt.
1 tablespoon Black Pepper
1 1 ounce bott Dark Mexican Beer.; up to 12
8 pods red dried Chiles; (more if you want it
3 cups Water..
1 tablespoon Masa Harina.; (1 to 2)
1 tablespoon Cayenne pepper..

In Large Cast Iron Kettle, Heat bacon Grease, add meat,onion,garlic and saute till meat is gray,Stir in Tomato paste,add Cumin,Oregano and stir into meat well, add Beer, stir well and remove from heat and let set while you fix the rest. Remove stems and seeds from dried chili pods, boil in a covered saucepan with 3 cups of water for 15 minutes, put peppers and wayter into blender and blend into a thick sauce, add salt pepper and cayenne pepper to sauce, stir well into meat, simmer over low heat 2 or 3 hours add masa harina last 15 minutes, taste and adjust seasoning as need, add more beer or water if it too thick, serve with Cornbread, Chopped Green onion and grated Cheddar Cheese......A Dark Mexican Beer is good too, but unsweet Tea or a Dr Pepper will do....... Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Billy Maynard on Jan 05, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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