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  Authentic texas border chili
 
Yield: 12 servings
 
3 Tomatoes med 1 lb Chorizo sausage or      1 Onion
 Burmuda lg fine chop 1 lb Sausage hot non-Italian 1/4 ts Oregano dried pref. Mexican 4 Garlic cloves med fine chop 2 ts Paprika 2 ts Salt 5 Garlic cloves lg fine chop 4 tb Red chile hot ground 4 lb Beef shank coarse grind 4 tb Red chile mild ground 1 tb Lard butter or bacon dripins 3 tb Cumin seeds 4 Scallions in bunches chopped Beer 5 Bell pepper(s) Water 5 Serrano chiles fresh 1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~ 2. Melt the lard butter or bacon drippings in a heavy skillet over medium heat. Add the scallions bell peppers serrano chiles sausage and the remaining garlic and cook until the onions are translucent and the sausage is browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile cumin and enough water or beer to cover. Bring to a boil over medium-high heat then lower the heat and simmer uncovered for 4 to 6 hours. Taste and adjust seasonings.~

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