Name: Pronghorn Chili Sin Carne
Cuisine: American
Ingredients: 4 lbs ground pronghorn; 1 lb ground pork (for fat content); 3 tbsp lard or beef tallow; 2 large onions, diced; 8 cloves garlic, minced; 1/4 cup chili powder (preferably ancho); 2 tbsp ground cumin; 1 tbsp smoked paprika; 2 tsp oregano; 1 tsp cayenne pepper; 2 tbsp tomato paste; 2 (12 oz) bottles dark beer; 2 cups beef stock; 2 squares dark chocolate; 2 tbsp masa harina; *Texas Chili Method**; 1. **Meat Browning**:; - Brown meat in batches in lard; - **Color development**: Deep browning essential; - **Fat rendering**: Don't crowd pan; 2. **Spice Blooming**:; - Toast spices with aromatics until fragrant; - **Technique**: Brings out essential oils; - **Timing**: 1-2 minutes maximum to prevent burning; 3. **Liquid Integration**:; - Add tomato paste, cook until darkened; - **Beer addition**: Adds depth and slight sweetness; - **Stock balance**: Creates proper consistency; 4. **Long Simmering**:; - Simmer 3-4 hours, stirring occasionally

Meat Browning:
- Brown meat in batches in lard
- Color development: Deep browning essential
- Fat rendering: Don't crowd pan
Spice Blooming:
- Toast spices with aromatics until fragrant
- Technique: Brings out essential oils
- Timing: 1-2 minutes maximum to prevent burning
Liquid Integration:
- Add tomato paste, cook until darkened
- Beer addition: Adds depth and slight sweetness
- Stock balance: Creates proper consistency
Long Simmering:
- Simmer 3-4 hours, stirring occasionally
- Chocolate addition: Last 30 minutes for richness
- Masa finish: Thickens and adds corn flavor

Texas Rules: No beans, no tomatoes (except paste) Competition Quality: Perfect for chili cook-offs

Pronghorn Chili Sin Carne

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

4Chef's Notes & Pairings

5Interactive Recipe Tools

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My Recipe Notes

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