Today is a most important day: today, after more than 6 months, children in Italy are back to schools.

This is a special moment, full of emotions, from joy to fear.

I must say Lorenzo’s school did all the possible things to make up a perfect year for teachers and students, we are really lucky because I know it’s not the same everywhere.

While my son is at a friend’s home and later they will go together to rugby practice I can find a moment to write a new post.

Time to post this chili recipe, an original way to make chili ( meat and spices only, beans, vegetables and more are something added later).

The book from which I took this is written by a Texan girl married to an Italian and living in Italy.

I’ve made so many recipes from this book and never ended disappointed, so here you are Texas red!

Print Recipe

” Texas red”, meat chili.

Servings: 8

Ingredients

2 dried ancho chilies
4 bacon streaks
36 oz beef meat, diced in small dices
1 big onion, minced
4 garlic cloves, smashed
1 cup american coffee
11 oz bottle of beer, lager
1 can whole tomatoes
2 cup water
1 pinch ground cinnamon
1 pinch cloves
1 tsp ground coriander
2 tsp ground cumin
2 chipotle in adobo, stem and seeds removed
salt to taste
2 tbsp masa harina or corn meal
oil

Instructions

Toast ancho chilies in a heavy pan, few minutes per side.
Put them in a bowl, cover with cold water and rinse for 30 minutes.
In a big pan heat some oil and sautee the bacon.
Remove it from the pan and chop it in small pieces.
In the same pan, in the fat remained, sautee half the meat until brown, put it in a bowl and sautee the other half.
Remove the meat from the pan, cook the onion in it for 5 minute then put back in the pan meat, garlic, coffee, beer, tomatoes, water, bacon and all the spices.
Take back ancho chilies from water, remove seeds, put them in a mixer with chipotle and some cold water.
Mix until you have a paste and put it into the pan.
Bring the pan to a boil then low the fire at minimum and simmer, pan not closed, for 4-5 hours.
Taste now and then to adjust salt and spices.
In a small bowl put masa harina or cornmeal with 4-5 tablespoons chili, mix avoiding lumps then return it to the pan.
Mix well and simmer 20-30 minutes more.
Serve with grated cheddar, hot tortillas, sour creams, salted crackers.