Texas Senator Sam Pendergrast Greasy Spoon Chili Recipes

TEXAS SENATOR SAM PENDERGRAST "GREASY SPOON" CHILI

Steps:

• Fry the bacon to extract or "render" the fat.
• Make a big bacon sandwich to eat while the chili cooks (after all, good chili doesn't have bacon in it).
• Saute the ground beef in the bacon fat over medium heat, for at least 10 minutes.
• Slowly add the cumin and red chili, a tablespoon or so of each at a time, until the mixture looks and smells like chili (this is a critical point; if you add all the spices at once; there is no room for adjustment to allow for personal taste.
• Let the mixture cook awhile between additions, and don't feel that you have to add all the spices.
• Add water to avoid sticking or if you want a thinner chili.
• Add the cayenne.
• Simmer for at least 2 hours, until you have to try some early.
• Skim the grease if you absolutely have to or you can add some cornmeal to thicken the chili and make the grease "disappear".
• Finish with salt, pepper and garlic to taste and if you like, the paprika to further darken the color.
• Continue simmering til served.
• Reheat as many times as needed until gone, it get better each time.

TEXAS-STYLE CHILI

Steps:

• In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
• Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
• In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
• To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
• Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
• Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.