Lunchbreak: Original San Antonio Chili prepared by Pharm Table chef Elizabeth Johnson

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Data pix.
Elizabeth Johnson

Pharm Table
San Antonio, TX

San Antonio Food Truck
February 25
11:00 a.m. - 5:00 p.m.
Wacker and Adams

Original San Antonio Chili

2 lbs beef shoulder, cut into 1/2 inch cubes
1 lb pork shoulder, cut into 1/2 inch cubes
1/4 cup suet
1/4 cup pork fat
3 medium-sized onions, chopped
6 garlic cloves, minced
1 quart water
4 ancho chiles
1 serrano chile
6 dried red chiles
1 Tbs comino seeds, freshly ground
2 Tbs Mexican oregano
salt to taste

Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often.  Add onions and garlic and cook until tender and limp.  Add water to mixture and simmer slowly while preparing chiles.  Remove stems and seeds from chiles and chop very finely.  Grind chiles in molcajete (mortar & pestle) and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as a separate dish.

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