Ladawg, this is the recipe I use. Looks kinda hard but is not. CF
Old Texas Chili from Chili Gazette
This is a traditional purist chili and it is hearty. It is a one
chile chili and requires the use of the robust Ancho chile pod
in place of all other chiles. If you can't find Ancho by name
use the darkest pods you can find preferably either Mulato or
Pasilla ~ up to 8 pods for two pounds of meat. Old Texas Chili
generally allows the inclusion of only garlic, and 1 tablespoon
each of Cumin and Mexican Oregano, but for this recipe I bent
the rules and added a little Jalapeno. I have also specified
Olive Oil and lean beef trimmed of excess fat. Doesn't hurt to
cut the old cholesterol.
. Thiccken with masa harina or
flour added to water if needed. You might consider using 2 or 3
chiles to the pound if you are faint of heart. The dark chiles
have a very strong flavor. It does allow the addition of extra
incendiary devices. Namely Tepins or Pequins added to increase
the heat, 1 to 3 teaspoons as a recommended dosage, or tabasco
sauce, same dosage. As far as beans go, they are not allowed in
the chili pot, on your plate, or in your house while this chili
is on the premises.
Ingredients:
2 pounds lean beef trimmed of excess fat and cut into 1/2 inch cubes
6-8 cloves garlic minced
2 Jalapenos - cored, seeded, and diced
1 Medium diced onion
1 quart of water, or 2 cans of chicken or beef broth
1 tablespoon each ground Cumin and ground Mexican Oregano
8 Ancho chile pods ( see above )
1 tablespoon olive oil
Instructions:
Lightly brown the beef, garlic, onion and jalapeno using olive oil in
a heavy skillet.
Transfer cooked mixture to cooking pot.
Drain fat, if any, deglaze skillet with water or broth by
bringing to boil. Turn off the heat, and add the stemmed and
seeded chile pods. Cover and allow the pods to soften for 20-30
minutes.
Transfer pods and some liquid to blender. Start blending on low
speed and increase to higher speed gradually. Add liquid as
necessary to keep puree moving until all liquid is incorporated
into the chili puree and it is smooth.
Pour sauce over meat, partially cover and simmer until tender.
The longer the better.
Add ground cumin and oregano approximately 1 hour before serving
to maintain their flavor.
Add small crushed red chiles or tabasco if more heat is desired.
Thicken, if required, with 2 tablespoons of masa harina or flour
added to a little water and cook uncovered an additional 20
minutes.