Carter Rochelle's Real Texas Chili
Because it must make an impact in just one bite, competition chili is often too rich and salty for plain eating. We prefer this recipe from Carter Rochelle, a native Houstonian and chili connoisseur.
Yield: serves 6-8
- 6 oz. suet, cut into small pieces
- 3 lb. boneless chuck, trimmed and diced
- 4 cloves garlic, peeled and minced
- 6 Tbsp. chili powder
- Salt and freshly ground black pepper
- 1 cup masa harina
- 4 cups beef broth, warm
- 3 Tbsp. white vinegar
- Cayenne pepper
- Melt suet in a large heavy skillet over medium-high heat. Remove and discard any solid pieces of suet, then add beef, in batches if necessary, and brown, turning occasionally, for 5 minutes.
- Reduce heat to medium. Add garlic, chili powder, salt, and pepper and mix well. Cook, stirring, for 1 minute, then sprinkle meat mixture with masa harina. Mix thoroughly with a wooden spoon.
- Gradually stir in broth, 4 cups warm water, and vinegar. Reduce heat to medium-low and simmer, partially covered, stirring frequently. Cook until meat is tender and begins to "melt" into sauce, about 4 hours; add water as necessary. Adjust seasoning with salt and cayenne pepper. Serve garnished with cilantro and accompanied by Tabasco sauce and saltines.