Texas State Dish (Recipe)

Chili con Carne (Official Main Dish) Texas Red Chili Alongside barbecue and chicken-fried steak, chili is a favorite Texas meal. It combines several of the most popular ingredients in Texan cooking: beef, tomato, peppers, onion, and mild Mexican spices. Beans are not usually a part of the dish. Although some Texas cooks prefer a spicier stew, the standard version is mildly seasoned and allows the flavor of the beef to dominate. Recipe Serves 6 INGREDIENTS 4 lbs (2 kg) beef, trimmed and cubed 1/4 cup (60 ml) vegetable oil 4 onions, chopped 6 cloves garlic, minced 6 oz (170 g) tomato paste 1/4 cup (60 ml) chili powder 1 tbsp (15 ml) cayenne powder 1 tbsp (15 ml) paprika 1 tbsp (15 ml) Tabasco sauce 1 tsp (5 ml) ground cumin 1 tbsp (15 ml) oregano 5 cups (1,200 ml) beef stock 1/4 cup (60 ml) cornmeal Salt and pepper to taste INSTRUCTIONS Heat oil in a large, heavy, nonreactive soup pot. Add beef and brown, working in batches if necessary. Remove from pan and set aside. Add onion and garlic and sauté until onion begins to brown. Return meat and any accumulated liquid to the pot. Add tomato paste and cook over medium-low heat, stirring, about 15 minutes. Add seasonings and continue to sauté until well combined. Gradually add beef stock while stirring and scraping the bottom of the pan. Add stock. Bring to a simmer and cook, covered, until meat is completely tender, about 2 hours. Add cornmeal and salt and pepper to taste. Cook, stirring, until thick. Serve plain or topped with sour cream, raw chopped onion, grated cheese, or chopped fresh cilantro leaf. VARIATIONS Bacon fat can be substituted for vegetable oil. Up to half the cooking liquid can be mild, flat beer. Chile pequin or chipotle powder can substitute for cayenne. Up to 4 fresh, minced jalapeños can be added with the onion and garlic. -World Trade Press