Frank's Original Beanless Texas Chili

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Frank's Original Beanless

Texas Chili

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2 to 4 Anchovy chilies, 4 to 8 small dried red chilies OR 2 to 4 tablespoons chili powder

4 tablespoons vegetable oil

3 pounds lean beef chuck, cut into 1/2-inch pieces

1 to 2 cups beef stock or water

1/3 cup garlic, finely chopped

1 yellow onion, finely chopped

2 tablespoons ground cumin

1 tablespoon ground oregano

Salt

1/2 cup sweet paprika

1 or 2 fresh cilantro sprigs

Directions

If using fresh chilies, trim the stems and remove seeds. Place in a small saucepan and add water to barely cover. Bring to a boil, remove from heat. Cover and let stand 15 minutes. Transfer chilies and their soaking water to a blender or food processor fitted with metal blade.

Puree until smooth. Set aside.

Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the pureed chilies or chili powder. Place over low heat and bring to a simmer.

Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce heat to low and simmer, uncovered, 30 minutes.

Add the garlic, onion, cumin, oregano, salt to taste, paprika, and cilantro; continue to simmer, uncovered, stirring occasionally, until meat is very tender (another 30 minutes).

Add a little liquid if the mixture begins to stick or looks too dry. When the chili is ready, using a large spoon, skim any fat from the surface.

Ladle into bowls and serve.

Note: There's an easy way to remove excess fat from this or any dish, but you have to make it ahead of time. Let the chili cool, then refrigerate it for several hours or overnight. The excess fat will harden on the surface and be easy to remove. Then, reheat to serving temperature.

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