Buzzard's Breath Chili

[Kitchen Witch]

Buzzard's Breath Chili


* 3 tablespoons lard, butter or bacon drippings
* 2 large onions, coarsely chopped
* 8 pounds beef chuck or round, coarse chili grind
* 5 cloves garlic, finely chopped
* 5 tablespoons, plus 1 teaspoon ground hot red chile
* 5 tablespoons, plus 1 teaspoon ground mild red chile
* 1 tablespoon ground cumin
* 1 teaspoon dried oregano (preferably Mexican oregano)
* 3 8-ounce cans tomato sauce
* 3 cups water
* 2 tablespoons salt
* parsley (optional)
* 1 cup masa harina (corn flour)

Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.

Combine the beef with the garlic, ground chile, cumin and oregano. Add this meat-and-spice mixture to the onions in the pot. Break up any lumps with a fork and cook, stirring occasionally, about 30 minutes, until meat is evenly browned.

Add the tomato sauce, water, salt and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.

Stir in the masa harina to achieve the desired consistency.

Cook 10 minutes longer, stirring. Taste and adjust seasonings.

[rhodry69]

looks like a very interesting recipe. 8 lbs of meat though?

rho

[bookwoman]

Here is the Buzzard's Breath Chili recipe that won the world championship a few years back.
It is from the Chili Data Base at : http://www.g6csy.net/chile/chili.html It does call for 8lbs of meat.

Buzzard's Breath Chili
Tom Griffin- Houston, Texas
World Championship, Arriba Terlingua, Texas

http://www.jalapenocafe.com/recipes/...i_Buzzard.html

8 pounds Beef(US Choice boneless chuck)
3 (8-oz) cans Tomato Sauce
2 large onions, chopped
5 cloves garlic, crushed and chopped
2 jalapeno peppers
Chili Powder (about twice the label amount)
2 teaspoons ground cumin
1/4 to 1/2 teaspoon oregano
Salt to taste
1 to 2 teaspoons paprika
Cayenne pepper to taste
Masa Harina (as needed)
1 quart beef stock

Take meat and chop into 3/8" cubes, removing all gristle and visible fat. Brown in an iron
skillet, about 2 pounds at a time. Place in a large cast-iron chili pot, adding tomato sauce and
equal amounts of water. Add chopped onion, garlic, jalapeno peppers (wrapped in Cheese
cloth) and chili powder.

Simmer for 20 minutes, then add the cumin, oregano, salt and cayenne pepper to taste.
As moisture is required, add homemade beef stock until amount is used, then add water
if needed.

Simmer covered until meat is tender (about 2 hours), stirring occasionally. Then add the
Masa Harina to thicken if needed. Add paprika for color. Cook 10 additional minutes, correct
the seasoning. Discard the jalapenos and serve.

A small additional amount of cumin enhances aroma when added in the last ten minutes.


note: there is a big difference between 8lbs of ground meat and 8lbs of cubed.

[Kitchen Witch]

Buzzard's Breath Chili
Cooks on the competition chili circuit are known to be playful when naming their recipes. But don't let the name of this recipe fool you. This chili took first prize at the Chili Appreciation Society International Cookoff in Terlingua, Texas in 1977.

* 3 tablespoons lard, butter or bacon drippings
* 2 large onions, coarsely chopped
* 8 pounds beef chuck or round, coarse chili grind
* 5 cloves garlic, finely chopped
* 5 tablespoons, plus 1 teaspoon ground hot red chile
* 5 tablespoons, plus 1 teaspoon ground mild red chile
* 1 tablespoon ground cumin
* 1 teaspoon dried oregano (preferably Mexican oregano)
* 3 8-ounce cans tomato sauce
* 3 cups water
* 2 tablespoons salt
* parsley (optional)
* 1 cup masa harina (corn flour)

Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.

Combine the beef with the garlic, ground chile, cumin and oregano. Add this meat-and-spice mixture to the onions in the pot. Break up any lumps with a fork and cook, stirring occasionally, about 30 minutes, until meat is evenly browned.

Add the tomato sauce, water, salt and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.

Stir in the masa harina to achieve the desired consistency.

Cook 10 minutes longer, stirring. Taste and adjust seasonings.

[rhodry69]

bookwoman, or anyone,

what is meant by "twice the label amount" for the amount of chili powder?

thanks,

rho

[bookwoman]

Different Chili powders have different heat. When I made this recipe I looked at the label for serving size. If it said 1/4 Tbls per serving and I made a recipe for 8, that would be 2 Tbls reccomended so I doubled that to 4 Tbls.
Check the label of your chili powder, some even have recipes for chili on them that you would double for this recipe.

That is how I interpreted the authors recipe.

bw

[ladyseville]

Thanks Kitchen Witch and bookwoman for the great recipes, I can't wait to try them. Us Texans pride ourselves on our chili but like everything else each family has their own secret recipe.

[Kitchen Witch]

ladyseville - you are quite welcomed!

KW

[rhodry69]

thx bw.

ladyseville, what's your great chili recipe? care to share? always looking for a good chile recipe.

rho

[ladyseville]

I just might do that! As a matter of fact I might post it next weekend.