Real Texas Chili

4.5 lbs. chuck steak
3 tbsp. manteca (lard)
1 large onion, chopped
2 tbsp. fresh minced garlic
2 tbsp. comino
3 tbsp. chili powder
1/2 c black coffee
2 tbsp. paprika
1-2 tsp. cayenne
2 tsp. salt
2 tbsp. ancho chili powder
2 tbsp. cascabel chili powder
1 tbsp. masa harina

Coarsely chop the chuck steak into 1/4 - 1/2 cubes. Toss with the comino, chili powder, and garlic.
In a large cast iron dutch oven (preferably over a fire / coals) heat up the manteca and sautee the onion until it begins to soften. Add the meat and stir until it begins to brown. Add the remaining spices, black coffee, and 1 1/2 c water. Cover and simmer over medium - low heat for 1 hour. Check the chili periodically and stir. If it seems too dry add a bit more water but not enough to make it runny. Combine the masa harina with 1/2 c warm water until thoroughly combined, add to the chili and cover. Continue to simmer 1 hour. At 2 hours of simmering the meat will begin to shred when stirred. I like to pull it off the heat at this point, and keep the chunky texture intact. Add additional spice as necessary to suit your taste.
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