Texas Border Chili

Ingredients for 6 servings:

• 3 m.-large tomato(s)
• 1 large onion(s), roughly diced, preferably Bermuda onion
• ¼ tsp dried Mexican oregano
• 2 tsp paprika powder
• 9 cloves garlic, finely chopped
• 2 kg beef, from the rump, diced
• some butter, lard or frying fat for frying
• 4 shallots, diced
• 5 bell peppers, fresh, diced
• 500 g chorizo ​​or other spicy sausage, diced
• 2 tsp salt
• 4 tbsp chili powder (Anaheim chili powder)
• 4 tbsp chili powder, red
• 3 tbsp cumin seeds
• 1 liter of beer or water
• 5 chili peppers (Serrano chili), chopped

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 6 hours; Total time approx. 15 hours

Recipe from the USA

In a blender, lightly puree the tomatoes, a garlic clove, the Bermuda onion, and the oregano. Add the diced meat and stir to combine. Cover and let it sit overnight. Remove the seeds from the serrano chilies. Melt the butter and sauté the shallots, bell peppers, unseeded serrano chilies, the sausage, and the remaining garlic in the fat over medium heat until the shallots are translucent and the sausage is browned. Toast the caraway seeds in the oven at 150°C for a few minutes. Then crush them with a mortar and pestle. Add the marinated meat to the bell peppers and sausage, along with the cumin, chili powder, salt, and everything else in a large pot. Add the beer or water and bring to a boil over medium heat, then simmer on low heat for 4-6 hours. Season to taste. The Anaheim chilies are very mild and not spicy. I find the balance between heat and flavor is just right. If you still find it too spicy, you can heat a can of kidney beans in a separate pan with an onion and serve it with the dish. This will tone it down a bit. Serve with sour cream and white bread.