Frank X Tolbert's Original Bowl Of Red

From the jamison's texas cooking cookbook.

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.

Pure 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 pure 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 pure , 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.

Add more chile liquid only if you think the mixture will burn otherwise.

After 45 minutes , you may add the masa harina , if y.

dried ancho chiles, lean beef chuck, beef suet, ground cumin, dried oregano, cayenne, tabasco sauce, garlic, salt, masa harina