Rip's Texas Chili

Use any not-lean beef, pork, lamb, mutton, venison, etc. Chop it or grind it as desired for whichever texture you prefer.

"Note the absence of beans, bell peppers, or other foreign materials."

Brown Meat
				Brown. Bacon grease is best, but oil will work.
	4	lbs	chuck roast, 2 inch cubes	Brown. Bacon grease is best, but oil will work.

				Cover meat to 1 inch.
			boiling water	Cover meat to 1 inch.
Aromatics
				Mince small enough that it disintegrates during cooking. It should not be recognizable in the end.
	1	large	onion, not purple, minced
			garlic, lots, minced

	Simmer 2-3 hours until the onion and garlic have incorporated into the sauce.
Spices
				Should turn the broth a dark red color. Reduce heat to as low as will maintain a simmer. Cook 30 min, no longer.
	8	oz	mild red New Mexico chili, ground (Bueno Foods is one brand)
	4	oz	cumin, ground
	2	oz	oregano, dried or ground
	1/4	t	cinnamon
Rest
	(Optional) Leave covered and rest overnight. Return to a boil.
Thicken
				Mix. Stir in slowly until it becomes a lighter red color and becomes thicker, but not pudding thick. Discard extra flour water.
	6	T	flour
	2	c	water
Serve
				To taste. Remove from heat and rest 20 min.
			salt	To taste. Remove from heat and rest 20 min.

				Serve. "Those of you apostate Texans may add whatever colorful garnishes your little shrunken urban hearts desire."
			saltines
			grated yellow cheese