I'm experimenting with a chili recipe. I was cutting up a rack of spareribs, trimming them down to a St. Louis cut, and decided to do something with the trimmings. I would love to know what Texas Monthly would think of my efforts! Here's my recipe so far, still a work in progress, but it tastes pretty darn good. No beef in this one, just pork. No tomatoes, definitely no beans, and no jalapenos. I've posted about chili on Texas Monthly's page before.
Trim one rack of spareribs down to St. Louis cut
Brown trimmings in lard in a hot cast iron duch oven
Add
2 tablespoons garlic powder
2 tablespoons cumin
2 tablespoons paprika
2 large diced onions
1 tablespoon salt
Stir together, let simmer for at least three hours. Re-season to taste. I tried to post this recipe on Marina Sirtis' twitter feed, but it was too long. Ugh. Twitter blocking me from flirting with Counselor Troi! In-con-thieve-able!
