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Mountain Chili

The no screwing around real red chili:


2 lbs ground beef, cubed chuck (stew meat) or venison[1]
1 cup Fernandez Brothers chili powder[2]
1 large onion, minced
6 cloves garlic
1 12 oz can tomatoes
2 cans water.


Brown meat; if you’re using anything but ground beef, add a little oil or, even better, about 2 tablespoons manteca lard. Add onions and garlic (I leave the cloves whole.) Cook a little more, until the onions are transparent. Add chili powder, and mix thoroughly (you want the chili powder to absorb the fat and maybe fry a little bit so it won’t lump.) Add tomatoes and water. Stir, and simmer for at least 20 minutes. (It will get better if you let it simmer longer.)

No, you don’t need any of the following: thickening (flour or masa); beans (unless you’re really cheap); green peppers; red peppers; yellow peppers; carrots; any kind of fruit; mangos and passionfruit in particular[3]; potatoes.[4]

Serve with chopped onions, shredded chese, and oyster crackers, if you want.

The next morning, cook three fried eggs, cover with reheated chili. Eat with toast, tortillas, or grits.

  1. Lamb or goat will actually work fine. Lamb chili is very good. []
  2. Yes, chili powder. Making chili is what it’s for. You can amend it later if you insist, but I think their chili powder is just about perfect. Okay, maybe some Mexican oregano. Catnip isn’t the same. Don’t ask. []
  3. You only think I’m kidding. []
  4. My Hungarian grandmother never quite caught on to this chili thing. []

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