My grandmother, born Crystal Ray Ross, grew up in Lockhart, Texas, but spent a lot of time on a ranch in New Mexico. I don’t think she ever told me the name of whoever taught her to cook chili, but she did say she was allowed to go on roundups, because, as she proudly said, the hands said she knew how to keep out of the way. She had 3 horses; Poindexter, a tall Eastern horse she didn’t like, Negro, a black Mexican cow pony trained to rear and gallop off madly the minute you put your foot in the stirrup, and Old Blue, a gentle grey horse the cowboys called Old Glue because of his age. It was Old Blue she rode on cattle drives, and perhaps that is where she learned to make this chili.
I have changed it a little of course- I use deer meat, and I add more tomatoes and beans than she did. She served beans separately. She served her chili with grits, to which she added garlic, canned milk, and butter.
2 onions, chopped
2 tablespoons healthy oil -or bacon grease, which was on hand….
1 quart bag defrosted ground venison
3-4 tablespoons chili powder
4-6 cloves garlic,chopped
1 tsp. dried oregano
11/2 tablespoons cumin seeds
1 quart canned tomatoes (mason jar)
1 1/2 cups cooked black beans (a can)
salt to taste
Brown the onions and meat well in a big heavy pot, add garlic, oregano, cumin seeds and chili powder. 3-4 tablespoons of chili powder just means a whole bunch. Brown it a bit more to bring out the flavor, then add your tomatoes and beans. Simmer on medium until well combined, salt to taste, then leave it on very low heat until ready to serve, or set it somewhere for the flavors to develop. It is better every day and freezes well. I have sometimes added beer, but that’s not what Granny did. I also have my own home raised and toasted chili powders, with which I can crank up the heat in this otherwise mellow and savory chili.
It is delicious with grits or rice, some guacamole, a salad and some warm hand patted corn tortillas. A splash of hot sauce and a few bottles of cold beer pair nicely.