Kats Texas Chili

This recipe is adapted from Bob Moores "Circuit Rider Chili", which took first place in the Terilingua World Championship Chili Cookoff in 1980, although I have changed it a bit to my own specifications (and to make it easier to prepare), and I doubt ole Bob would recognize it now. I dont know the metric conversions. NOTE: if you cant get chili powder, use these and increase amounts of paprika, cumin, oregano and use Tabasco Brown meat- use a little oil if you think you need it, although I generally dont since I use a well-seasoned cast iron pot. You will probably need to do this in batches. Remove browned meat, pour off excess drippings reserving enough to sautee onions, and sautee onions until translucent, adding half the garlic mixture at the very end. Dump beef back into pot, and add tomato sauce, rinse out can with warm water and dump that into pot, as well. Add beer, beef stock, paprika, pepper, chili powder and cumin. Simmer, covered, one hour. Add in allspice, oregano, and hot sauce to taste. (I prefer Louisiana type hot sauce, and usually add at least a tablespoon-- you can always add more later. If you use Tabasco, youll want to use somewhat less.) Cover again, and simmer an additional 30 minutes to one hour, or until beef is very tender and you cant stand to wait any more. If it looks like its drying out, add more beer. (In fact, Ive made it with all beer when I was out of beef stock, and it was very tasty indeed) If its not hot enough for you, add in minced chilies at least half an hour before consumption. This is great served with beer and tortilla chips, flour tortillas, or crusty bread. Make sure you dont run out of beer-- youll need it. Garnish with grated cheddar cheese, chopped scallions (I use the green part, too), and sour cream. Will serve 8-10, and tastes even better when reheated. Posted to FOODWINE Digest 17 Dec 96 From: Kat Lunamand <kakl@CONCENTRIC.NET> Date: Wed, 18 Dec 1996 10:33:27 -0500