I am fixing this recipe for lunch today. It is one I received from a good friend of mine, Bubba. He highly recommends it, and since Bubba is a Texas chef, well, I am sure he would not steer me in the wrong direction.
The recipe is called BUZZARD'S BREATH which is an old chili term for VERY HOT.
1/4 pound suet (no casing), ground
4 pounds flank steak, cut into 1/2 inch cubes
3 large onions, chopped
3 cloves garlic, chopped
1 quart water
8 whole tomatoes, chopped
1 (6 ounce) can tomato paste
8 chili pods, chopped
2 tablespoons crushed red pepper seeds
1/2 cup chili powder
Salt to taste
2 tablespoons masa flour
Render suet in large skillet and add steak cubes and cook over heat until cubes are brown. To large pot, add steak and all remaining ingredients except masa flour; stir to mix well. Bring to a boil and reduce heat; simmer, uncovered, for 2 hours, stirring often, uncovered, for another 15 minutes.
Serves 8
Of course too, if the buzzard's breath chili ignites to much heat within your belly, you will want a pan of this bread to go along with it.
Beer Pan Bread
4 cups Bisquick baking mix
1 teaspoon brown sugar
2 teaspoons sugar
12 ounce can beer
2 tablespoons grease
Combine Bisquick baking mix, sugars, and beer, stirring until thoroughly blended. Pour into a heavily greased iron skillet and cover. Simmer on top of the stove, covered, at low heat for 30 to 35 minutes. Slice while piping hot and serve like corn bread.
Serves 6 to 8
No comments:
Post a Comment