CLIFF's TALL TEXAN CHILI
(recipe modified by Dan Metcalf)

CHILE con CARNE

3 ½ 	Pounds top round, cut into ½" cubes (pork is good too!)
5	tablespoons oil
2	cups coarsely chopped onion
4	cloves garlic, minced
4	tablespoons chili powder (double this makes an excellent bold chili)
1 ½	teaspoons oregano
1 ½ 	teaspoons ground cumin
1	teaspoon crushed red peppers
2	cups beef broth
1	can (1 lb. 13 oz.) whole tomatoes (pulse in blender to break up, not puree)
1	6-oz can tomato paste
1	tablespoon salt
1	teaspoon sugar
2	shots (3 oz) whiskey (brings out flavors of tomatoes and chili powder)


My recommendation is to slice the meat 1/2" thick, then use a tenderizer to 
pound it flatter, then slicing into cubes about 3/8".  Heat a large heavy pot, 
when at the smoking stage add some oil, 2 Tbsp, and then enough meat to almost 
cover the bottom of the pot. Sear it, burning constantly, until all the pieces 
are lightly browned, about three to four minutes. Remove meat to a bowl.  
Repeat, but adding only about 1 Tbsp of oil each time if needed until all meat 
is browned.  Pour off the oil and juice from the meat and discard if you don't 
want to defat the chili as it cooks.  Rinse out the pot with hot water, but NO 
SOAP.  Continue to use the pot with the sticky meat scrapings for the next 
stage.  (This early defatting makes the chili really easy.  No layer of fat on
top to remove during the cooking stages.)

Add 2 Tbsp of oil to the pot.  Add the onion and garlic and saute until the 
onion is wilted, but not browned.

Stir in the:
	Chili powder, Oregano, Cumin, Crushed red peppers
Mix well, until the onions are coated.

Add:
	Broth, Canned tomatoes (juice and all), Tomato paste, Salt, Sugar
Mix well.  Break up the tomatoes with the back of a spoon if you didn't "blend" 
them earlier.  Put meat back in the pot, cover and simmer the chili for one 
hour.

Add:
	Whiskey
Stir to mix in the whiskey. Uncover and simmer for 40 to 50 minutes until meat 
is very tender.  Skimming oil off of the chili a couple of times over the last 
30 minutes of cooking is recommended.

Cool, cool and refrigerate overnight.  To serve, bring slowly to a boil, simmer 
until heated through.  If the chili is very liquid, do not cover the pot.  But 
if it is at a good consistency, heat it covered.  When hot, thicken, if 
necessary, by sprinkling cornmeal over the chili and still well, starting with  
one tablespoon of cornmeal.  Add an additional tablespoon if the chili still 
seems to runny.

A full 3 ½ pounds of cubed meat really makes the chili

This is from my good friend Cliff Goodspeed in Texas.

Enjoy,

Bob