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Extra HotTexas Style Chili
2 lbs. cheap steak (not too fatty)
1 lb. stewed tomatoes
1 lb. whole tomatoes
1/2 lb. tomato sauce
1 c. water (or beer)
1/4 c. chili seasoning
1 large red onion, chopped coarse
2 garlic cloves, minced or crushed
6 fresh jalepeno peppers, seeded and minced
6 dried arbole or serrano peppers, whole
3 Anaheim or California (large) chilis, chopped coarse
1 bell pepper, red or green (optional).
2 Tbsp. brown sugar
1 tsp. salt
2 tsp. black pepper
4 Tbsp. masa flour
2 c. cooked pinto beans
Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat into 1/4" cubes, and brown it in a frying pan. In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil. Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1" strips and add them now. If you have that large piece of steak fat, add it now; if not, add 1 Tbsp of cooking oil. Cover and reduce heat, simmer at least one hour (two to three is better) stirring occasionally. At the end of the simmering remove and discard the piece of steak fat. Mix the masa flour with about 1/4 cup water and add to chili pot along with the pinto beans (or any kind you prefer). Simmer an additional 30 minutes. Serves 8.
"The Bay leaves are of as necessary use as any other in the garden or orchard, for they serve both for pleasure and profit, both for ornament and for use, both for honest civil uses and for physic, yea, both for the sick and the sound, both for the living and the dead; . . . so that from the cradle to the grave we still have use of it, we still have need of it."
Parkinson
The All Red potato has brilliant red skin and pinkish-red flesh. Smooth sin, shallow eyes. Round and red inside and out. it’s gonna be very popular in potato salads and potato pizzas along with All Blue, Yellow Finn and Anoka.
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