Dallas County Jail Chili

Dave DeWitt Leave a Comment

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Dallas County Jail Chili
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Chili philosopher John Thorne comments: "Texas prison chili got its good reputation from Sheriff Smoot Schmidt’s truly fine recipe for the Dallas County Jail. Recently, however, a Texas prison chili contest was won by the Huntsville Penitentiary with a godawful recipe that called for twice as much cumin as chili powder and ‘2 handfuls’ of monosodium glutamate. In Texas, this is called crime deterrence."

Ingredients


  • ½ pound beef suet, ground

  • 2 pounds coarsely ground beef

  • 3 garlic cloves, minced

  • 1½ tablespoons paprika

  • 3 tablespoons chili powder

  • 1 tablespoon cumin seeds

  • 1 tablespoon salt

  • 1 teaspoon white pepper

  • 1½ teaspoons dried sweet (mild) chile pods (or paprika)

  • 3 cups water



Instructions


Fry the suet in a heavy kettle. Add the meat, garlic, and seasonings; cover. Cook slowly for 4 hours, stirring occasionally. Add the water and continue cooking until the chili has thickened slightly, about 1 hour. Serve plain or mixed with an equal portion of cooked pink or red beans.
Servings
6
Servings
6
Dallas County Jail Chili
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chili philosopher John Thorne comments: "Texas prison chili got its good reputation from Sheriff Smoot Schmidt’s truly fine recipe for the Dallas County Jail. Recently, however, a Texas prison chili contest was won by the Huntsville Penitentiary with a godawful recipe that called for twice as much cumin as chili powder and ‘2 handfuls’ of monosodium glutamate. In Texas, this is called crime deterrence."

Ingredients


  • ½ pound beef suet, ground

  • 2 pounds coarsely ground beef

  • 3 garlic cloves, minced

  • 1½ tablespoons paprika

  • 3 tablespoons chili powder

  • 1 tablespoon cumin seeds

  • 1 tablespoon salt

  • 1 teaspoon white pepper

  • 1½ teaspoons dried sweet (mild) chile pods (or paprika)

  • 3 cups water



Instructions


Fry the suet in a heavy kettle. Add the meat, garlic, and seasonings; cover. Cook slowly for 4 hours, stirring occasionally. Add the water and continue cooking until the chili has thickened slightly, about 1 hour. Serve plain or mixed with an equal portion of cooked pink or red beans.
Servings
6
Servings
6
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