CHILI MADNESS with author Jane Butel

Ingredients

• 2 tbls lard, butter or bacon drippings
• 1 large onion, coarsely chopped
• 3 lbs boneless chuck roast or 80% lean beef cut into 1/2 inch cubes
• 3 medium-size garlic cloves, finely chopped
• ¼ cup pure ground hot red chile, plus more to taste
• ¼ cup pure ground mild red chile, plus more to taste
• 1 tbl ground cumin
• 1½ tsp salt, plus more to taste
• Fixin's and Mixin's (below), for serving

Instructions

Melt the lard in a large heavy pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Remove the pot from the heat.

In a large bowl, mix the meat with the garlic, ground chiles, about half of the cumin, and the salt. Transfer the meat mixture to the pot and immediately add 3 cups water. Stir to combine.

Return the pot to the stove, place it over high heat, and bring the meat mixture to a boil. Then lower the heat and simmer, uncovered, stirring occasionally, until the meat is very tender and the flavors are well blended, 2½ to 3 hours.

Taste the chili and determine the need for more salt and more chile. Stir in the remaining cumin, and serve with Fixin's and Mixin's alongside. Serves 8.

Fixin's and Mixin's When serving chili, I like to offer little bowls of toppings so everyone at the table can doctor their chili as they wish. Not only do they make the chili more flavorful, they add an element of fun & it's always special to be able to customize your own bowl. The next time you serve chili, try setting out small bowls of these:

* Finely chopped onion
* Sliced pickled jalapeños
* Coarsely grated Cheddar cheese, or mixed grated Cheddar and Monterey Jack cheeses
* Sour cream or Flavored Cremas
* Lime wedges lightly dusted with pure ground hot or mild red chile
* Pequin quebrado

Added Tuesday, Jan. 27, 2009