Texas Chili

1. 1

   In a large, cast-iron kettle, fry bacon crisp.

2. 2

   Remove and discard bacon saving the fat.

3. 3

   Add meat, onion and garlic and saute in bacon fat until meat is gray.

4. 4

   Stir in tomato paste, then add spices and mix well through the meat.

5. 5

   Pour in beer.

6. 6

   Stir thoroughly and remove from heat.

7. 7

   Remove stems and seeds from dried chili pods.

8. 8

   Boil chili pods in a covered saucepan with water for 15 minutes.

9. 9

   Put peppers and water into blender and blend into thick sauce.

10. 10

    Pour sauce into kettle with meat; stir and simmer for 2 hours, checking after 1 1/2 hours.

11. 11

    If chili needs thickening, add a tablespoon of masa harina.

12. 12

    If chili is too thick, add water sparingly.

13. 13

    For hotter chili, add cayenne pepper or Tabasco sauce to individual bowls.

* Per serving · 4 servings · Values may vary.