Part 3/8:
The recipe from 1910 is relatively straightforward, emphasizing the use of beef, fat, onions, and chili powder. The cooking process involves cutting beef into small cubes, salting, then cooking with lard and onions, followed by adding water, garlic, and chili powder to simmer until desired tenderness is achieved. This simple yet effective recipe showcases the richness of traditional Texan chili while honoring the culinary practices passed down through generations.
Ingredients Overview
Beef: 2 pounds of cubed beef (boneless chuck works best).
Fats: Rendered beef fat (tallow) and lard are used to enhance flavor and richness.
Vegetables: Diced onion and minced garlic provide a foundational flavor.