Meat's

TEXAS-STYLE CHILI

• 1/4 pound bacon, chopped
• 3 medium onions, chopped
• 8 garlic cloves, minced
• 1/3 cup medium-hot pure chili powder*
• 1 tablespoon ground cumin
• 4 pounds boneless beef chuck, cut into
  1/2-inch pieces
  
• 5 cups water
• 2 teaspoons dried orégano, crumbled
• 2 teaspoons salt, or to taste
• 1 tablespoon cornmeal

*Available at some specialty foods shops
In a large heavy kettle cook the bacon over
moderate heat, stirring, until it is crisp,
add the onions and the garlic, and cook the
mixture, stirring, until the onions are
softened. Add the chili powder and the cumin
and cook the mixture, stirring, for 30
seconds. Add the beef, the water, the oregano,
and the salt and simmer the mixture, uncovered,
adding more water if necessary to keep the beef
barely covered, for 2 to 2 1/2 hours, or until
the beef is tender. Stir in the cornmeal and
simmer the chili, stirring occasionally, for
5 minutes, or until it is thickened slightly.
The chili may be frozen or made 4 days in
advance, cooled, uncovered, and kept covered
and chilled.

Makes about 8 cups, serving 6.

Texas-style Ribs

Yield: 1 servings

Spareribs -- Cut In Serving Pcs

• 1/3 c Lemon Juice
• 1/3 c Ketchup
• 1/3 c Dark Brown Sugar--Firmly Packed
• 1 tb Prepared Mustard
• 1 ts Horseradish
• 1/4 ts Red Hot Pepper Sauce
• 4 Lb Of Ribs
• 1/3 c Orange Juice

Heat oven to 450 F. Place spareribs in a large
non-aluminum baking pan and roast 30 mins.
turning once to render excess fat. Drain off and
discard fat from pan. Turn oven off. Mix together
orange juice, lemon juice, ketchup, brown sugar,
mustard, horseradish, and pepper sauce; pour over
ribs, cover and allow to stand at room temperature
1 hour. Heat oven to 325 F. Uncover ribs and bake
1 hour or until brown, basting often with sauce
from pan.

Makes 4 servings.