downsizingnow48
Elite Member
This recipe is close to the 1880's original San Antonio chili and other very early chili recipes. I prefer it to more modern complicated chili recipes. It does not taste anything like the usual American roadhouse chili with beans and tomatoes. I like that kind of chili too, but everyone should try the basic original style.
2 pounds beef chuck roast
2 pounds pork shoulder roast
2 medium spanish onions, chopped
6 garlic cloves, chopped
4 ancho chiles (this is a dried red poblano chile). No stems or seeds.
6 small dried red chiles (arbol). No stems or seeds.
2 fresh serrano chiles. No stems or seeds.
1 tbsp cumin
2 tbsp Mexican oregano
Salt and Pepper
I cut the roasts into steak-like slabs, salt and pepper, then brown them on the grill outside. Cut into 1" cubes.
Put the meat in a big pot and add everything else, cover with water. Simmer for 2-4 hours until meat can be poked apart with a fork.
On my own, I put it in a bowl and eat with sourdough. With family, I use it as filling for tacos or burritos.
2 pounds beef chuck roast
2 pounds pork shoulder roast
2 medium spanish onions, chopped
6 garlic cloves, chopped
4 ancho chiles (this is a dried red poblano chile). No stems or seeds.
6 small dried red chiles (arbol). No stems or seeds.
2 fresh serrano chiles. No stems or seeds.
1 tbsp cumin
2 tbsp Mexican oregano
Salt and Pepper
I cut the roasts into steak-like slabs, salt and pepper, then brown them on the grill outside. Cut into 1" cubes.
Put the meat in a big pot and add everything else, cover with water. Simmer for 2-4 hours until meat can be poked apart with a fork.
On my own, I put it in a bowl and eat with sourdough. With family, I use it as filling for tacos or burritos.
