BARTON GIVES UP HIS WORLD-CLASS BEEF CHILI RECIPE

 

As I reach 3/4 of a century of life, I'm totally aware of the need for information to be passed down from one generation to another.  What kernels of life-altering information were lost via the exits of the Mayans, Aztecs and Toltecs?

For at least the last 50 years I've been perfecting beef chili, with many of those years spent in Little Rock conferring with fellow chili master Keith Wine.  

The end result is a very straight-forward recipe that can be prepared in 30 minutes and cooked in just over an hour.

The recipe is minimalized to create only a small potful that will easily fit into the refrigerator.  

Start with 1 to 1-1/2 beef round cubed in half inch squares.  The beef is added to a hot fry pan with two tablespoons of oil, stirring to make sure the cubes are seared on all sides.  The meat is seasoned with salt and pepper.

After searing, the meat is put in a large pot along with 32 oz beef broth and cooking is started while you chop the vegetables.

Finely chop one large Texas sweet onion(the flat one), four large, fresh jalapeno peppers, two habanero peppers and one whole garlic, adding that to the pot.

Next, add 4 tablespoons of comino, 4 tablespoons of chili powder, 2 tablespoons of cayenne pepper.

Keep stirring as you cook for an hour.

Into half a glass of warm water, add two heaping tablespoons of corn starch and stir to dissolve, then add to the chili.

This is a good time to taste test the chili.  

It should be very hot, but possibly a little bitter, with the consistancy of gravy.

At this point, add a tablespoon of mole' paste to slightly sweeten the mixture and continue cooking and stirring for an additional five minutes.

Ready to serve.