This Tex-Mex dessert features Suet, finely chopped, Lean beef, coarsly cubed, Chili powder (about 4 1/2 ou. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Texas Red
Description
This Tex-Mex dessert features Suet, finely chopped, Lean beef, coarsly cubed, Chili powder (about 4 1/2 ou. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Fat grams suet in a large heavy kettle until crisp.
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Then add beef, about 1 pound at a time, and brown, stiring as it cooks.
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Remove each pound after browning.
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When all meat is browned, return it to kettle and add seasonings and beef stock or broth.
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Cover and simmer 1 1/2 - 2 hours.
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Skim off fat.
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Combine masa harina or corn meal with cold water and stir thoroughly into chili.
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Simmer 30 minutes.
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"Chili pangs" could strike a man whenever the skies got grey and the wind turned cold.
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A plate of Texas Red was a sure cure.
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Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more.
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Famous Chili Recipes from Marlboro Country
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 3298.5kcal
- % Daily Value *
- Total Fat 185.0g285%
- Saturated Fat 71.3g357%
- Cholesterol 905.6mg302%
- Sodium 31494.9mg1313%
- Total Carbohydrate 77.8g26%
- Dietary Fiber 28.7g115%
- Sugars 7.0g
- Protein 319.6g640%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.