Juan's Authentic Texas Chili

Not for the faint of heart.

Meats

1lb mexican pork chorizo, shredded

4lbs coarse ground beef, pref chunky

1/4 lb cubed ham, small chunks

Base Puree

4 medium red tomatoes

6 cloves garlic

1 large Bermuda onion

2 tbsp paprika

1 tsp oregano 

Ingredients A

3 green bell pepper, 1/2" chunks

1 Red Bell pepper, 1/2" chunks

5 Serrano Chiles, Seeded and finely chopped

1 lg bermuda onion chopped 

2 bunches of Scallions finely chopped

Ingredients B

1 Pequin chile,very finely chopped, TINY BUT POTENT CHILE

WARNING, will burn painfully if rubbed on eyes, mouth or ELSEWHERE, wash hands thoroughly after handling!!

4 tbsp Cumin seeds, roasted and then ground on mortar

6 Cloves of chopped Gralic 

1 tbsp Hungarian Paprika

2 tbsp hot red chile powder, mild if you like

2 tbsp Cayenne pepper

2 tbsp fresh Cilantro

Salt to taste

1 tbsp sugar

Cook at Medium heat

Puree in blender, set aside

Brown beef, drain, set aside

In large caulderon add Ingredients A and sutee for 10 minutes

Add Pork Chorizo and strir for 5 minutes

Add Ground Beef and mix well

Add cubed ham

Add Puree stir well

Add Ingredients B and stir well and cook for 5 minutes

Add beef broth to cover, stir and bring to soft boil sirring ocassionaly uncovered

As water evaporates add water, or beer, to cover. Then cook slow for at least 1 hour uncovered.

Remove from heat and store in fridge, reheat next day for best flavor. Serve over rice.

Some people prefer to add beans, feel free to do so.