[QUOTE=Nematode;721708]It thickens and adds flavor.
I seldom have it on hand and add a corn tortilla or two to the pepper grind in its place.[/QUOTE]

Do they keep it on hand where you live.
We have all types even fresh moist stuff in the meat department.
The stuff in the bag is dried out.

Now is the time of year they put out corn husks big kettles and the Masa everywhere in the stores to make tamales here.

All Masa is, is ground up hominy if it is left out to dry it becomes the stuff in the bag.
Corn meal is NOT a replacement.

I can get it, but i usually have tortillas on hand and they are a good replacement when finely ground.

[FONT=Tahoma][SIZE=2]My simple recipe (you can add a medium sized onion, but I don't). To me the guajillo pepper is a must, no substitute.[/SIZE][/FONT]
[FONT=Tahoma][SIZE=2][/SIZE][/FONT]
[COLOR=#333333][FONT="Arial"] [COLOR=#333333][FONT="Arial"][FONT=Tahoma][SIZE=2]Meat (brown and drain)[/SIZE][/FONT][/FONT][/COLOR]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]2 lbs lean ground beef[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]1 lb hot Italian sausage (ground or links with casings removed)[/SIZE][/FONT][/COLOR][/FONT]
[COLOR=#333333][FONT="Arial"][FONT=Tahoma][SIZE=2]Sauce (mix ingredients, bring to a boil, reduce heat, add meat and simmer for an hour)[/SIZE][/FONT][/FONT][/COLOR]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]3 cloves minced garlic[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]¾ cup guajillo chili powder (about 4 pods, ground)[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]½ cup pasilla (or ancho, if not available) chili powder (about 2 pods, ground)[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]¼ tsp cayenne chili powder[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]1 TBSP ground cumin[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]1 tsp kosher salt[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]½ tsp fresh black pepper[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]12oz fresh brewed dark roast coffee[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][COLOR=#333333][FONT=Symbol]·[SIZE=2] [/SIZE][/FONT][/COLOR][COLOR=#333333][FONT="Arial"][SIZE=2]Dollop or two of tomato paste to thicken as needed (reserve for final ½ hr of cooking)[/SIZE][/FONT][/COLOR][/FONT]
[FONT=Tahoma][SIZE=2][/SIZE][/FONT][/FONT][/COLOR]

I bought two chuck shoulder roasts to make chili and am going to put Clamato in it.

Best i can figure you can put *ANYTHING* in texas chili except beans :))

[QUOTE=Nematode;721748]Best i can figure you can put *ANYTHING* in texas chili except beans :))[/QUOTE]
Pretty much.

The V/8 came out of necessity working in Alaska.
They gave cans of it away on the plane ride up so I saved it to make chili.
Got about I think close to 6 pounds of meat to cut up.

When making many things I measure with my hands.
Ingredients so far.
paprika.
Ancho.
celery seed ground.
Garlic powder.
Chill powder.
Salt.
clamato.
Cumin.
Bottle of fat tire.
Five pounds beef cubed.
Worth
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I love my old magnalite kettle.
Now I can finish my drink and go crash and burn while it is on low heat.
Get up and have chili with crackers.
I hope some of this helped nematode. :)
Worth

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Thanks all.
Learned a bunch.
Looks delicious worth.

Thank you Sir.:)


Worth

I hope Nematode doesn't mind me dragging the Bowl Of Red Thread out.
After getting up around 7:00 PM the meat was as tender as could be.

I tasted it and put in another giant hand full of chili powder and some more salt.
Let simmer for awhile and added the masa.
It consisted of 1 cup of the masa in a two cup measuring cup.
I added water to bring the whole thing up to a full 2 cups.
Stirred and mixed it was like a heavy cream, then put it in the chili and let simmer for about an hour.

NO hot pepper was added to this chili a child could eat it.

The abundant juice is the consistency of a roast gravy with tender cubes of meat floating in it.

It is very good, one of the best.

Here is the chili after the nap.
The masa.
The chili after masa added.
And a bowl of chili.
Kettle on stove as we speak warming ul again.
Worth
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Makin' me hungry

Worth, I've never seen fresh masa. Only a few restaurants in town have tamales. Some stores sell the bagged, Masa product. I might check out a Mexican specialty store and see if I can find the real thing. Now I'm intrigued.

[QUOTE=recruiterg;721841]Worth, I've never seen fresh masa. Only a few restaurants in town have tamales. Some stores sell the bagged, Masa product. I might check out a Mexican specialty store and see if I can find the real thing. Now I'm intrigued.[/QUOTE]

I'm considering grinding up some canned hominy to see how it works.
The older ladies in Mexico do it on a stone.
Or I could get some dried corn and make my own with pickling lime I hear fresh is the bomb.
Builders lime would work and people use it.
Problem no one knows what kind of impurities may be in that stone they make the lime from.
My mother used lye aka sodium hydroxide.