Description:
This is an authentic chili. It even complies with Texas law (which
prohibits making chili with beans). Most championship chili recipes use
some tomato paste or tomato sauce. This one doesn't and is reputed to be
an authentic recreation of chili as served to drovers and hands in the
days of the trail drives, where chili is alleged to have originated.

3 lbs boned beef chuck, cut into 1 1/2" cubes and trimmed of fat
1 Tbsp bacon drippings
6 dried ancho peppers
2 cups cold water
1 Tbsp oregano
3 cups water
1 Tbsp cumin seeds, crushed
2 tsp salt
2 tsp cayenne
2 cloves garlic, peeled and crushed
2 Tbsp masa harina (Mexican hominy flour)

Directions:
Put the meat through the coarse blade of a meat grinder. Brown in small batches in the bacon fat in a large cast-iron skillet over moderately high heat.Transfer the cooked meat to a second large cast-iron skillet using a slottedspoon. Set aside. Wash the peppers in cold water. Discard the stemsand seeds. Tear the peppers into 2" pieces. Place the pieces in asmall sauce pan with the first measure of (cold) water. Cover. Simmer20 minutes.

Drain, reserving the cooking water. Peel the skin from the peppers. Place in the work bowl of a food processor. Add the reserved water. Puree with short pulses. Mix the pepper puree into the beef. Add the second measure of water. Bring to a boil over high heat. Reduce heat to a slow simmer. Cover. Simmer for 30 minutes.

Stir in all the remaining ingredients except the masa harina. Cover. Simmer 45 minutes. Mix in the masa harina. Cover. Reduce heat to the lowest possible. Cook 30 minutes longer, stirring occasionally so that the mixture doesn't stick. If too thick, thin with small amounts of boiling water. Serve.

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