St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Real San Antonio Chili 

2 pounds beef shoulder, cut into 1/2-inch cubes 
1 pound pork shoulder, cut into 1/2-inch cubes 
1/4 cup suet 
1/4 cup pork fat 
3 medium-sized red onions, chopped 
6 garlic cloves, minced-raw 
1 quart water 
4 ancho chiles 
3 serrano chiles 
6 dried red chiles 
2 tablespoons Cilantro 
1 tablespoon comino seeds, freshly ground 
1/4 cup white flour 
2 tablespoons of Mesquite wood ash 
Salt to taste 

Place lightly floured beef and pork cubes in with suet and pork fat 
  in an iron chili pot heated on a mesquite fire. 
Cook quickly, stirring often. 
Add onions and garlic -- cook until they are limp. 
Add water to mixture and simmer slowly while preparing chiles. 

Remove stems from chiles (retain seeds!) and chop very finely. 
Grind chiles with pestle and mortar and add cilantro with salt to mixture. 
Add two table spoons of mesquite ash and stir in well. 
Simmer at least another 2 hours (up to six, but add water for consistency). 
Remove suet casing and skim off fat. 

Never cook beans with chiles and meat. 
Serve as separate dish for those who insist on them. 

-- Douglas