Down Home Texas Chili
2 pounds chili meat
1/8 pound rendered, beef kidney suit
8 sun-dried Anchos chilies
8 cups water
1 tablespoon of beef bouillon
2 garlic cloves, smashed and chipped
1 tablespoon dried oregano
1 teaspoon of salt
1/2 tablespoon cayenne pepper powder
1/2 tablespoon chili powder
1 tablespoon of paprika
1 1/4 tablespoons cumin seed, ground
1 teaspoon of vanilla extract
2 1/2 teaspoons white vinegar
1 tablespoon of semi-sweet baking chocolate
1 cup of water (reserved from water used for boiling chili pods)
3 tablespoons Masa Harina
Sear the meat until lightly browned in a little bit of cooking oil. Drain the grease and transfer meat to a crock-pot. To render liquid from beef kidney suit, cook in a saucepan on low heat for 40 minutes. Add liquid to the crock-pot. Wash the chili pods, removing all seeds and stems (these are hot so do not touch your eyes). Boil pods in 8 cups of water for 1/2 hour or until the skins peel off. Mash the chilies or grind in a food processor. Add to the meat in the crock-pot.
Add the remaining ingredients in with the meat, excluding the Masa Harina, cooking for 8 to 10 hours on low or 4 to 5 hours on high. About 15 minutes prior to chili being done add the Masa Harina, mixing until there are no lumps. Place chili in the refrigerator for 8 hours to thicken. To serve, reheat.