Flat Snake Chili Ingredients:
2 lbs lean ground beef
1.5 lbs German link sausage
4 dried chili anchos
16 oz canned green chiles (4 4-oz cans)
4 large tomatoes
1 large white onion
3 cloves garlic
2 tsp ground Cumin Seed
2 tsp Paprika
1 tsp Mexican Oregano
Cut the stems from the anchos & remove seeds. Cover with boiling water and let sit for an hour. Blend in blender until smooth.
Dice the sausage, onions and garlic, then sauté over medium heat until onions are soft. If everyone in the house isn't already watching you do this, they will soon appear.
The recipe calls for an extra half-pound of sausage so you can give everybody a taste to get them out of the kitchen. (Thousands of Germans settled here in central Texas in the 1800's, & their descendants still make fabulous sausage. I use the sage-flavored variety from Elgin.)
Drain off the oodles of luscious sausage grease (if you must!) & add the ground beef to the pot to brown. Dice the green chiles & tomatoes. Add the vegetables and spices to the pot. Add half the ancho sauce & water or beer as needed. Add more ancho sauce over time to suit your taste. Simmer until you can't stand it. ##