Chili From the Southwest by W. C. Jameson

Author:W. C. Jameson [Jameson, W.C.]
Language: eng
Format: epub
ISBN: 9781461733676
Publisher: Taylor Trade Publishing
Published: 2013-07-30T00:00:00+00:00

CHILI DEGOLYER

E. DeGolyer, as described by H. Allen Smith, was “a world traveler, a gourmet, a litterateur, a sense-making citizen of Dallas, and a gentleman.” DeGolyer invested a lot of time studying chili history and lore and worked for years to arrive at the following recipe. DeGolyer owned the Saturday Review of Literature, and Smith referred to him as “the Solomon of the chili bowl.”

2½ cups fat rendered from beef suet

1 onion, chopped

3 pounds center-cut steak, cut into ½-inch cubes

2 cups water

2-12 pods dried red chiles (adjust amount to taste; may substitute 1 tablespoon chili powder

for 2 chile pods)

4 garlic cloves, finely chopped

1 teaspoon cumin

1 teaspoon oregano

1 tablespoon salt

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