This authentic San Antonio-style chili is a robust and deeply flavorful dish that honors the classic “meat and chile” tradition, completely omitting beans for a richer texture. The combination of lean beef and pork shoulders provides a substantial protein base, while the suet adds an authentic, traditional richness that coats the palate. A complex blend of dried ancho, pasilla, and cascabel peppers creates a smoky, earthy depth that is far superior to standard chili powders. Slow simmering ensures the meats become incredibly tender and the flavors meld into a cohesive, savory sauce.
Original San Antonio Chili
Description
This authentic San Antonio-style chili is a robust and deeply flavorful dish that honors the classic "meat and chile" tradition, completely omitting beans for a richer texture. The combination of lean beef and pork shoulders provides a substantial protein base, while the suet adds an authentic, traditional richness that coats the palate. A complex blend of dried ancho, pasilla, and cascabel peppers creates a smoky, earthy depth that is far superior to standard chili powders. Slow simmering ensures the meats become incredibly tender and the flavors meld into a cohesive, savory sauce.Ingredients
Directions
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Melt the suet in a large heavy kettle over medium heat.
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Once melted, remove the suet solids from the fat and discard them, leaving the rendered fat in the pot.
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Cut the beef and pork shoulders into 1/2 inch cubes.
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Combine the flour, salt, and pepper in a brown paper bag or large mixing bowl.
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Add the meat cubes to the flour mixture and shake or toss to coat evenly.
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Reserve any remaining flour mixture for later use in thickening.
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Sear the floured meat in the hot suet fat, stirring frequently to prevent sticking, until browned on all sides.
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Add the chopped onions and minced garlic to the pot; cook and stir until the onions are soft.
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Add the beef stock or broth and bring the mixture to a boil.
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Reduce the heat to low and let the chili simmer slowly while you prepare the peppers.
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Wash the dried peppers under cold running water and remove stems and seeds.
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Place the cleaned peppers in a saucepan, cover with water, and boil for 5 minutes.
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Remove from heat and let the peppers steep in the hot water for 10 minutes.
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Lift out the softened peppers and grind or puree them, adding about 1 cup of the cooking liquid to help blend.
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Stir the pureed peppers into the simmering meat mixture.
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Cover and continue to simmer for 2 to 3 hours, or until the meat is very tender.
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Grind the cumin seeds in a mortar and pestle or using a heavy spoon, then add to the chili.
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Taste and add additional salt if needed.
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Mix the reserved flour with a small amount of cold water to form a smooth slurry.
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Stir the flour slurry into the chili and cook for 3 to 5 minutes to thicken the sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 638kcal
- % Daily Value *
- Total Fat 27.8g43%
- Saturated Fat 10.6g53%
- Cholesterol 137.2mg46%
- Sodium 1357.0mg57%
- Total Carbohydrate 47.2g16%
- Dietary Fiber 11.0g44%
- Sugars 2.2g
- Protein 55.0g111%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If dried ancho, pasilla, or cascabel peppers are unavailable, you can substitute with 4 to 6 tablespoons of high-quality chili powder.
Traditional San Antonio chili does not include beans. This recipe honors that tradition for a richer, meat-focused experience.
Suet adds a traditional richness and flavor depth that vegetable oils cannot replicate. If you prefer a lighter option, you may use lard or a neutral oil, but the flavor profile will change.
The chili can be made ahead and tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
