Best Original San Antonio Chili Recipes

Authentic Chili Recipe, a.k.a. Bowl of Red image

Provided by Sandy H.

Number Of Ingredients 8

4 slices bacon
3 pounds beef cut into 1 inch cubes
3 cloves garlic (minced)
1 onion (diced)
1 cup ground chile pods (guajillo and ancho where used)
1 tablespoon ground cumin
1 tablespoon salt
2 to 4 cups water (or just enough water to keep the beef covered)

Steps:

Cook four slices of bacon in a large stockpot. Remove bacon and mince.
Add beef to the pot and cook in the bacon drippings until very well browned.
Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of finely ground chile pods (I used guajillo and ancho). Grind pods in a blender or spice grinder until fine. Add 1 tablespoon cumin, 1 tablespoon salt and enough water to cover the beef.
Return bacon to the pot.
Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.

Original San Antonio Chili image

Number Of Ingredients 8

2 anchos, reconstituted
2 guajillos, reconstituted
1/2 cup cilantro, chopped
1 pound pork and/or beef
2 onions, sliced
6 cloves garlic, minced
1 tablespoon cumin and oregano
1 serrano or jalapeno, sliced (optional)

Steps:

Transfer reconstituted chiles with liquid to blender. Add cilantro and purée until smooth. Set aside.
Meanwhile, in Dutch oven, melt lard over medium-high heat. Add beef and pork, in batches, and brown on all sides, about 2 minutes per batch. Transfer to a plate as completed and set aside. Reduce heat to medium.
Preheat oven to 325°F (160°C). Add sliced onions to pan and cook, stirring, until softened, about 4 minutes. Add garlic, cumin and oregano and cook, stirring, for 1 minute. Return beef and pork to pan. Add reserved ancho and guajillo chile mixture and stir well. Season to taste with salt and black pepper. Bring to a boil. Cover and transfer to preheated oven. Bake until meat is very tender, about 2 hours.
Ladle into warm soup plates. Garnish with serrano pepper (if using) and green onions (if using). Sprinkle with cheese.