NeanderThin Chili

This legendary food, named "the state dish of Texas" by the Texas legislature, has been a source of many debates, both as to the origin and the correct ingredients. It has been said by some of the most respected figures in the chili world that "anyone who would put beans in chili doesn't know beans about chili." The following recipe is a "no frills" version. Included are a couple of the most common variations for the more adventurous who would "fly in the face" of Texas tradition.

2 ounces animal fat (beef suet or uncured bacon)
2 pounds coarsely ground beef
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons chili powder, or more if desired
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano (optional)
Salt to taste

1. In a large skillet (preferably cast-iron), render fat over medium heat and remove rinds. Add ground beef to skillet and cook until just brown. Add onion and garlic.
2. Add chili powder, cumin, and oregano, and mix well. Add salt conservatively.
3. Reduce heat to low and let simmer for at least 2 hours. The texture and flavor will change greatly as all of the ingredients blend together.
4. Add water as needed during cooking, keeping in mind that the final product should be somewhat thick. Serves 3 to 6

VARIATIONS: Instead of adding water if it is needed, add tomato juice or puréed tomatoes. Chopped mushrooms and green peppers also make great additions.

From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body by Ray Audette
Included here with the author's permission.