Frank X. Tolbert'S Original Bowl Of Red - cooking recipe

Ingredients

12 dried ancho chiles
3 lbs lean beef chuck, cut in thumbsize pieces
2 ounces beef suet
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 cloves garlic, chopped (or more)
1 tablespoon salt
2 tablespoons masa harina (optional)

Preparation

Break off the stems of the chiles, and remove the seeds.
Place chiles in a small saucepan and cover them with water.
Simmer for 30 minutes.
Puree the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
Use as little liquid as possible, unless you want the chili to be soupy.
Pour the chile puree into a Dutch oven or large, heavy pan.
In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray.
Transfer each batch to the chile puree, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
Bring the chili to a boil; reduce heat to a simmer.
Cook for 30 minutes.
Remove the chili from the heat, and stir in the rest of the ingredients.
Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
(Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
After 45 minutes, you may add the masa harina, if you wish.
The masa adds a subtle, tamale-like taste, but it also thickens the chili.
Cover the chili again and simmer for another 30 minutes.
Do a lot of tasting to see if seasoning suits you.
Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
Take the chili off the heat, and refrigerator overnight.
Skim as much fat as you wish from the chili before reheating it.
Serve hot.