Original San Antone Chili

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Original San Antone Chili to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Original San Antone Chili, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 1/2 pound Suet
• 2 pounds Lean beef shoulder
• 1 pound Lean pork shoulder
• 3/4 cup Flour
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 3 each Onions -- chopped
• 6 each Cl Garlic, minced -- or 1 tsp.
• 1 1/2 quarts Beef stock or canned beef br
• 4 each Dried ancho peppers*
• 1 each Dried pastilla pepper*
• 1 each Dried casbel pepper*
• 1 tablespoon Crushed cumin seeds or groun

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Fat grams per serving: Approx

Step 2: Technique & Execution

Cook Time: 4 hrs Fry suet in a large heavy kettle

Step 3: Technique & Execution

Remove suet and discard

Step 4: Technique & Execution

Cut meat into 1/2 inch cubes

Step 5: Technique & Execution

Combine flour, salt and pepper in brown papper bag

Step 6: Technique & Execution

Add meat and shake to coat. save remaining flour