from Fall Means Chili Weather
4½ to 5 cups Real Deal Chili Gravy with beef (see recipe here)
¼ cup vegetable oil or fat rendered from suet
2 pounds coarsely ground (chili grind) beef or venison
1 cup beef broth, or as needed
Garnish: grated yellow cheese such as
Veldhuizen Redneck Cheddar
In a large pot or Dutch oven over medium heat, add oil or fat and heat until shimmering. Add half the beef or venison and cook until meat loses color. Cook away most of the water the meat gives up, but do not brown. Remove from pan and reserve. Repeat with remaining meat, adding additional oil as needed. When second batch is cooked but not brown, return first batch of meat to the pot.
Pour chili gravy and beef broth over meat, stir and cover. Bring mixture to a simmer. Adjust heat to maintain a low simmer. Cover, stirring occasionally, and cook 1 ½ to 2 hours or until meat is tender. Serve and garnish with grated cheese.
Dotty Griffith is the author of THE TEXAS HOLIDAY COOKBOOK - Second Edition ©2013, Taylor Trade Publishing.
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